wfpb cake

Makes one frosted 9” diameter 29&quot; circumference two layer cake with chocolate icing filling.  Serves:  22 pieces that are each 1 1/4 inch wide.Rectangle Option: 9&quot; x 13&quot; rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.

Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

non-dairy milk

aquafaba*

brown sugar (Or other dry sweetener.)

Tablespoon vanilla extract

zucchini

whole wheat flour

cocoa powder (unsweetened, the better

baking powder (Ensure is well mixed throughout the dry ingredients.)

salt

chocolate chips (heaping, dairy free)

icing sugar

Preheat oven to 350° F (175° C).  Lightly spray two 9” round cake pans.

In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.

Shred zucchini (or other squash substitute) in a food processor or with a grater.

Stir in the shredded zucchini.  I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups.  I wanted some zucchini wetter and some more dry. &nbsp;You could food process all the zucchini instead.

In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.

Pour evenly into the two cake pans.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up.

Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.

Cake

While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid.  Add the icing sugar 1 cup at a time.

Stir frosting with a fork or whisk until it is completely smooth.Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.

Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. &nbsp;Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.

The frosting spreads easily when it is warm, and then cools and stays in place. &nbsp;Microwave for 10 seconds if it becomes too thick to spread. &nbsp;This picture is from the next day... after sitting on the counter under a cake lid. &nbsp; Frosting is still holding up well!

Frosting Instructions

Fluffy, easy-to-make, vegan coconut flour chocolate cupcakes are the perfect treat! They are oil-free, nut-free, gluten-free, grain-free, and all-around amazing.

Vegan Coconut Flour Chocolate Cupcakes {oil-free, nut-free, GF}

(56 g) coconut flour

(72 g) coconut sugar

(35 g) cocoa powder

baking soda

(395 mL) water

(62 g) raw sunflower seeds

(13 g) flaxseed meal

(10 mL) vanilla extract

(10 mL) cider vinegar

semisweet chocolate chips

Preheat the oven to 350F (180C). Line 8...

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners.

In a medium mixing bowl, whisk the coconut...

In a medium mixing bowl, whisk the coconut flour, coconut sugar, cocoa powder, baking soda and salt until blended.

In a blender, blend the water, sunflower seeds,...

In a blender, blend the water, sunflower seeds, flaxseed meal, vanilla and vinegar until completley smooth (stop once or twice to scrape down the sides). The results should resemble light cream in consistency.

Add the sunflower seed meixture to the dry...

Add the sunflower seed meixture to the dry ingredients, stirring until completely combined (the batter will become very thick, like a dough).

Divide the batter evenly between the prepared muffin...

Divide the batter evenly between the prepared muffin cups. Use damp fingertip to smooth the tops. If desired, press the optional chocolate chips into the tops.

Bake in the preheated oven for 23 to...

Bake in the preheated oven for 23 to 26 minutes until the surface appears dry and a toothpick inserted near the center of a cupcake comes out with only a few moist crumbs attached.

Place the muffin tin on a cooling rack...

Place the muffin tin on a cooling rack and cool for 15 minutes (in the tin). Remove the partially cooled cupcakes from the muffin tin and place on the cooling rack to cool completely.

Top 2 wfpb cake recipes from across the web

The most viewed wfpb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tall Vegan Aqua Faba Chocolate Zucc...

Vegan Coconut Flour Chocolate Cupca...

Top 2 wfpb cake recipes from across the web

The most viewed wfpb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tall Vegan Aqua Faba Chocolate Zucc...

Vegan Coconut Flour Chocolate Cupca...

The most viewed wfpb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine