[dropcap]I[/dropcap]f you’re looking for a plant-based cake that’s sure to be a crowd-pleaser ( even for those who do eat animal by-products), and is perfectly moist and chocolatey every time: look no further. This chocolate zucchini bundt cake was adapted from an amazing vegan recipe book, Isa Does It, by Isa Chandra Moskowitz. Don’t be freaked out about the fact that there are veggies in this cake, you can’t even tell the zucchinis are there, and they stop the cake from drying out so it stays tasting freshly–baked for a couple of days. Not to mention, you’re getting some greens in! So you can feel less guilty about taking a second helping.
This cake serves 12. Total time: 1hr 15 min. Active cooking time: 20 min
What you’ll need
|For the Cake||For the Ganache|
|– 3 cups all purpose flour|
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup sugar
– 1 cup applesauce
– 3/4 cup non-dairy milk*
– 1/2 cup sunflower oil
– 1 tablespoon vanilla extract
– 2 cups grated zucchini
|– 1/2 cup non dairy milk*|
– 2 tablespoons maple syrup
– 170g semisweet chopped chocolate or chocolate chips**
* I like to use sweetened soy milk,
** Try using a block of dark chocolate with orange, or mint to add an extra dimension to the ganache!
Let’s get baking!
Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit). I like to use my oven on the full-fan setting for this one, if you have it! Grease a 12-cup Bundt pan and set it aside for later.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar.
In a separate jug, mix together the applesauce, milk, oil and vanilla. Create a well in the centre of the dry ingredients, and then pour this in and mix everything until it’s all well-incorporated. Fold in the zucchini.
Pour into your bundt pan.
The recipe says to bake this for 50 minutes, but I’ve found that at 40 minutes the cake is perfect, so monitor your cake at 40 minutes (probably due to that thermofan). If a skewer inserted into the cake comes out clean after 40 minutes, remove that baby! If not, give it another 10.
Let your cake cool in the pan for 10-15 minutes and then remove it and let it cool further on a cooling rack.
Whip up the Ganache
Bring your non-dairy milk to a boil in a small saucepan, and add the maple syrup. Turn off the heat and whisk in your chocolate of choice until it’s all smooth and melty. Let it cool slightly if you think it’s not thick enough.
place your cooling rack over the sink as not to make a mess on the counters and pour your ganache over the completely cooled cake, allowing it to run down the sides. Let it sit for a while before serving.
This recipe is really simple, and so extremely satisfying. You’ll be coming back to it time and time again once you try it.
Tag us on instagram when you bak your chocolate zucchini bundt cake so we can have a look at your masterpiece!
For more great recipes by Isa Chandra Moskowitz, order her recipe book here!