Chocolate Zucchini Cake
2 1/2 cups flour
1/4 cup cocoa powder
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/8 t. cloves
3/4 cups dairy-free milk (soymilk or Silk PureCoconut)
1 t. vinegar
1 t. vanilla
1.) Preheat oven to 325.
2.) Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl.
3.) Mix the soymilk, vinegar and vanilla together in a small bowl to thicken.
4.) Beat the margarine and sugar together until fluffy, add the oil and thickened soymilk. Beat well.
5.) Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don’t beat.
6.) Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.
7.) Scoop into a 9 x 13 pan and bake for 45 minutes.
8.) Cake is done when a toothpick inserted into the center comes out pretty clean.
9.) Cool before adding frosting.
(comes together quickly, you can make while the cakes is cooling.)
1/2 stick dairy-free margarine
2 T. cocoa powder
3 T. dairy-free milk
1/2 t. vanilla
1 3/4 cup powdered sugar
1.) In a medium saucepan, bring the margarine, cocoa, soymilk and vanilla to a boil.
2.) Remove from the heat and add the powdered sugar and whisk until all the sugar is blended in.
3.) Pour over top of the nearly cooled chocolate cake.