Adapted by Cara Matheis
A Dedicated Life, South Bend Farmers’ Market
Cake Ingredients:
½ cup Earth Balance Vegan Buttery Spread
½ cup non-GMO canola oil
1¾ cup organic evaporated cane juice crystals
2 tablespoon egg replacer (Ener-G brand)
1 teaspoon vanilla extract (or ½ teaspoon vanilla bean powder)
¾ cup chocolate nut milk (soy, almond, coconut)
2 cups white rice flour
½ cup tapioca flour
4 tablespoons cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2–3 dashes ground cloves
1 teaspoon cinnamon
2 cups zucchini, grated (2 small or 1 large zucchini)
Chocolate Sauce Ingredients:
3 tablespoons coconut oil, warmed to liquefy
1½ cups cocoa powder
1¾ cups maple syrup or agave nectar
1 teaspoon vanilla extract
Pinch of sea salt
Preheat oven to 350°.
Cream together butter, sugar and oil. Add egg replacer, vanilla and milk. Stir until well combined. Sift together cocoa powder and flour. Add remaining ingredients and stir. Then fold in the grated zucchini. Pour into the sprayed pan of your choice: Bundt, cupcake, 9-inch round or 9- by 13-inch baking dish. Bake for about 40–45 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then turn … Read More