Fudgy and decadent, this vegan double chocolate zucchini cake with it's rich chocolate ganache are sure to surprise unsuspecting palates with almost 2 cups of fresh zucchini squash baked right in. This recipe is great for snacking, baked into muffins or made for a party. Makes one 9x13 sheet cake or 24 muffins (see notes).
Preheat oven to 350°F. Grease a 9x13" cake pan.
In a small bowl, mix together the flax meal and water. Let stand for 5 minutes to thicken. Set aside. In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt.
To the flax mixture, add the zucchini, non-dairy milk, olive oil, vanilla extract and mix to combine. Add zucchini mixture to the flour mixture and mix just until moistened.
Pour and spread the batter evenly in the prepared baking pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool completely. Meanwhile, make the ganache frosting.
Add the chocolate morsels to a medium heat-proof bowl. In a small saucepan, gently heat the coconut milk just until it starts to steam. Carefully pour the hot coconut milk over the chocolate and whisk until the chocolate is melted and the mixture is smooth and silky. Allow the ganache to sit at room temp, stirring every 10 minutes until thickened but spreadable (about 40 minutes).
Spread the frosting on the cooled cake and serve.
Zucchini can vary in moisture content; the grated zucchini for this recipe should be wet, but not dripping when you pick up a handful. If it is dripping, drain off some of the liquid by giving it a gentle squeeze.
This recipe can be made into 24 muffins. You will need a 12-cup muffin pan lined with cupcake papers. Fill the muffin cups ~⅔ full and reduce the baking time to 35 minutes or until a toothpick inserted into the center comes out clean. Frost or pipe the ganache as desired on the muffins.
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