Ingredients
Scale
- 2 cups spelt flour
- 1/2 cup brown sugar
- 1/3 cup cacao powder
- 1.5 Tbsp espresso powder (or 1 tsp cinnamon)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 0.7oz (20g) dark chocolate, chopped
- 1 cup zucchini, finely shredded
- 1 cup vegan yogurt/pumpkin puree/apple sauce/mashed banana
- 1/2 cup vegetable oil
- 1 Tbsp apple cider vinegar
- Coating:
- 3.5oz (100g) dark chocolate
Instructions
- Place the 7 dry ingredients in a mixing bowl and combine. Place the wet ingredients in a separate bowl and whisk together. Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix).
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Scoop the batter into the pan and carefully even out with a spoon.
- Place in the oven for 50-55 minutes until a toothpick inserted comes out clean.
- Place on a cooling rack and let cool down completely.
- Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing.
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need a 20 cm (8″) loaf pan.
