Zucchini Chocolate Cake

Prep Notes

• Do not over-bake the cake, as it will continue to bake as it is cooling down. Unlike a traditional chocolate cake, you’ll need to be super careful, as oat flour can dry out goods easily.
• Squeeze out some of the moisture from the zucchini, but not all of it. Some of the moisture helps keep the cake moist and soft. I like to let them sit on some paper towel.
• Intensify the chocolate flavor by adding some chocolate chips throughout.

Directions

• Preheat the oven to 180C/350F. 
• Grease two 8-inch cake pans and set aside.
• Add the milk and vinegar in a bowl and whisk together. Let it sit to curdle.
• In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well. In a separate bowl, whisk the milk mix, brown sugar, and applesauce. Combine the wet and dry ingredients until combined. Fold through the zucchini.
• Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer come out clean.
• Remove the cakes from the oven and let them cool completely. Once cool, frost them, layer them then slice and serve.

Notes

Variations: 

• For a richer cake, swap out half the applesauce with olive oil, butter, or vegetable oil.
• Swap out the oat flour for either all-purpose flour or wholewheat flour.
• For a low carb cake, replace the oat flour with blanched almond flour, use allulose as the sweetener, and swap out the applesauce for full-fat yogurt.
• Swap out the applesauce for either plain yogurt or sour cream.
• To cut out the gluten, use gluten-free oat flour.

Storing:

• TO STORE: Store at room temperature, covered, for up to three days. To keep it longer, refrigerate it. 
• TO FREEZE: Place the baked, cooled, and frosted cake in an airtight container and store it in the freezer.

Credit: The Big Man’s World