Zucchini, banana, hazelnut chocolate cake (GF)

Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.

I created this chocolate cake recipe before we went away on holidays and ate the entire thing within a couple of days…oh, the joys of mindlessly stuffing my face from stress. Lucky that the ingredients are whole foods huh! This recipe is relatively easy, utilising ingredients that you likely already have in the fridge/pantry and one bowl. The addition of activated hazelnuts on top of the cake was a delicious and crunchy addition to the cake itself and literally reminded me of the Nutella!

The cake is:

✔ gluten free

dairy and egg  free (as usual!)

✔ refined sugar free

✔ oil free

✔ soy free

✔ high in fibre, plantbased protein and healthy fats (from the nuts)

Ingredients:

Serves six… or one.

1/2 cup grated organic zucchini

1/2 cup grated carrot

2  ripe bananas, mashed

1 cup buckwheat flour

1/2 cup raw cacao

2 TBSP flaxmeal

1 TSPN cinnamon

1 TBSP baking powder

1 TBSP coffee powder (optional)

Pinch of salt

1 TSPN apple cider vinegar

2 TBSP pure maple syrup

1.5 cups plantbased milk ( I used almond milk)

1/3 cup activated nuts of choice- I used hazelnuts

Method:

  1. In a large mixing bowl, add the grated zucchini and carrot to the mashed banana and mix well.
  2. Add the buckwheat flour, cacao powder, flaxmeal, salt, coffee powder and baking powder before mixing well.
  3. Pour the plantbased milk, maple syrup and apple cider vinegar into the bowl and mix well (but do not overmix!).
  4. Line a baking tin of choice- I used a ring tin. Add the mixture carefully into the tin evenly.
  5. Top with nuts of choice.
  6. Bake for 50-55 minutes at 190C. Rest for 5 minutes before taking the cake out to cook completely on a rack. Enjoy!

NOTES:

❀ Those who have been following me for awhile know how much I adore my edible flowers from my beloved vegetable patch. The edible flowers in the photo include nasturtiums, rocket flowers (spicy!) and dianthus. The other two are not edible and include Marigolds (not the Calendula type which is actually edible) and jasmine.

❀ The buckwheat flour can be substituted for other gluten-free flours or normal wheat flour. Please keep in mind that this does not include coconut flour which will require further adjustments of the recipe if being used.

❀ I used almond milk in this recipe however feel free to substitute with other plantbased milks.

❀ To freeze, slice individual slices and ensure it is cool before wrapping with baking paper and beeswax/vegan reusable wraps. Defrost at room temperature or in the oven (recommended).

I hope you enjoy this recipe my friends. Take care.

Much love,

Di ♡

“Life is not measured by the number of breaths we take, but by the moments that take our breath away.” –Maya Angelou.

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