Veggie Zucchini Chocolate Cake with Avocado Frosting - Vegetarian
The Decadent Zucchini Chocolate Cake with Creamy Avocado Frosting is a masterpiece that marries indulgence with nutrition. This cake is baked to moist perfection with hidden grated zucchini, giving it a delectable texture while packing in extra nutrients. The smooth, rich avocado frosting offers a unique twist, making this dessert not just delicious but also wholesome.
Ingrédients
- 1 1/2 1/2 cups grated zucchini
- 1 1/2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 ripe ripe avocado
- 1/4 cup unsweetened almond milk
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
- Fold in the grated zucchini.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- To make the frosting, scoop out the avocado and place it in a mixing bowl. Beat until smooth.
- Add the powdered sugar, almond milk, and vanilla extract, and continue to mix until creamy and well combined.
- Frost the cooled cake with the avocado frosting and serve.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 40g | Protéines: 4g | Fat: 12g | Sucre: 26g
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