A recipe from Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites. Don’t be fooled by the zucchini in the title. This is actually a decadent tasting vegan mud cake. Made in a bundt pan it is thin and crispy on the outside and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments. Tto make it a bit fancier-looking you could drizzle it with melted vegan chocolate or icing. This mixture also makes delicious muffins, making 24 medium sized ones.
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Vegan Chocolate Zucchini Mud Cake Recipe
¾ cup chickpea flour (besan)
1 teaspoon baking soda (bicarbonate of soda)
Preheat the oven to 375F (175C). Grease and flour a large bundt pan or some muffin tins.
For muffins, bake for 20 to 25 minutes. This recipe makes 24 muffins or 1 bundt cake of Vegan Chocolate Zucchini Mud Cake.
About the author: Hilda is the author of Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites
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Average user rating from: 2 user(s)
Wow - this was really delicious! I felt that it needed quite a bit more liquid than stated in the recipe so I added a bit more water and some almond milk
I made this today gave it my own spin and I have to say it is better than I thought. It is moist, scrumptious and delicious! And from this I have created several variations even vanilla cake! Great base recipe!