Choc Chini Cake
This deliciously moist chocolate cake has a hidden ingredient that even the pickiest of kids will never know is there. Zucchini! The zucchini loses its bitterness when cooked in this way and instead, takes on a beautiful chocolate flavour.
This deliciously moist chocolate cake has a hidden ingredient that even the pickiest of kids will never know is there. Zucchini! The zucchini loses its bitterness when cooked this way and instead, takes on the beautiful chocolate flavour.
This is a great chocolate cake for a kids party or a weekend treat. It’s extra delicious served with a generous dollop of low-fat yoghurt and a handful of berries.
Prep time: 15 minutes
Cook time: 45 minutes
- 225g (3 medium) zucchinis
- 200g wholemeal spelt flour
- 70g carob powder
- 1 ½ tablespoons baking powder
- 2 teaspoons vanilla bean paste, powder or essences
- ½ teaspoon apple cider vinegar
- 3 eggs
- 110ml milk
- 175ml avocado oil, butter or margarine
- 8 Medjool dates, blended
Back to top ⌃
Preheat your oven to 180°C and line a 15cm round baking tin with baking paper.
Grate the zucchinis with the skin on. Once grated add the zucchini to a colander and place a heavy bowl on top to weigh it down. This will help remove any excess water from the zucchini.
In a large bowl, sift the spelt flour, carob powder, vanilla and baking powder together. Then stir through the zucchini, this will help ensure it doesn’t clump together when the cake is baking.
Now combine the wet ingredients, along with the dates, in a blender. It’s done when there are no chunks of dates. About 30 seconds should do it. Now pour the wet mixture on top of the dry ingredients and stir until combined.
Pour the batter into the lined tin and bake until the cake has risen and a toothpick comes out dry. This will take about 45 minutes.
Allow the cake to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. To dress the cake, spoon very generous spoonsful of vanilla yoghurt over the top and sprinkle with berries.