Vegan Zucchini And Chocolate Cake

Veggies in cake tastes good – yep really good! Zucchini gives this cake a nice juiciness, so that you won´t have a dry chocolate cake. Adding the frosting on top – my chocolate heart is crying because of happiness! 

Servings: 20cm round cake tin, 6 pieces
Cooking time: 40 minutes                                Total time: 1 hour 

You need for the (20cm round cake tin): 
…base:
1 middle big zucchini
100g oat flour
50g cacao powder
50g ground hazelnuts
20g coconut oil
40g coconut sugar
50ml maple syrup
150ml almond milk
1 tsp baking powder

…chocolate cream:
150g coconut yoghurt
50g hazelnut butter
60g chocolate

…toppings:
Blueberries
Strawberries
Blackberries
Raspberries

How to make:
1. Preheat your oven to 180 degrees Celsius.
2. Start with the base. Grate your zucchini and add all the dry ingredients: oat flour, cacao powder, ground hazelnuts, coconut sugar and baking powder. It is better to mix baking powder with the dry ingredients because baking powder reacts with liquids and releases gas.
3. Now add the liquids to your dough: coconut oil, maple syrup and almond milk. Combine the chocolate dough well!
4. Then take out a round cake tin and cover it with baking paper. Place your cake for about 25 to 30 minutes in the oven. Depending on your oven it can take longer or shorter.
5. Meanwhile the oven is working, prepare the cream. Melt the chocolate and mix it with hazelnut butter and coconut yoghurt.
6. After your cake has baked long enough, let it cool down. Later you can take it out of the tin and spread over the chocolate cream. Decorate with fresh berries.
7. Enjoy!

Facts about zucchini:
1. Zucchini has season from June to October.
2. There are green, yellow, white and round zucchinis.
3. Zucchinis have very less calories: only 19 kcal per 100g!
4. You can eat zucchini raw and you could eat the zucchini flower which is for example a delicacy France.
5. Never eat a bitter zucchini, they can be toxic!