Vegan Chocolate Zucchini Mud Cake
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.
Find more Chocolate recipes on Veganbaking.net
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
Get a price on the Bundt Pan I Recommend at Amazon.
This is a fantastic recipe and the cake turned out perfectly. I cut down the sugar to 1 cup and for the flour used a blend of wheat, quinoa and tapioca starch. The mix was pretty stiff but it rose well and had a wonderful crumb which collapsed delightfully into the muddy texture you'd hope for in a mud cake. I iced it thinly with a mix of butter, black cherry jam, cocoa and icing sugar using a pastry brush which gave the still warm cake a seductive dark sheen. I love it! This recipe is a keeper. Thank you!
This is a seriously delicious and moist chocolate cake. Not one of those "it's good for being vegan" cakes - just a seriously delicious cake - period. I served it with a pomegranate sauce - wow.
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!