Chocolate Eggless Buckwheat Zucchini Cake
So I must say upfront – it needs the full cooking time. I put in a knife at 1hour and it was clean so I took it out. But it wasn’t cooked all of the way through on the bottom. I’ve got it back in the oven to crisp up – but I must say the mush tastes awfully yummy.
The recipe came from The Innocent Primate Vegan Blog. I changed the ingredients up a bit.
Ingredients:
1 TBSP olive oil
3 C buckwheat flour
2 tsp ground cinnamon
1.5 tsp aluminum-free baking powder
1 tsp baking soda
1 tsp salt
1 large zucchini (about 3/4 lb, washed and stem removed)
1.5 C Doctor Grandma’s Delight sweetener
2 tbsp hemp powder with 4 tbsp water
1.5 C hemp oil
3 oz bittersweet baking chocolate, roughly chopped and melted on stovetop
1 tbsp of baking cocoa powder
The directions are at the blog, but I just threw it together and then baked. Now I should have followed the baking time, but I really wanted some darn cake. Right?? So make sure you follow the directions … click here.
So after sticking back in the oven and baking for about another 40 minutes (so yes it will take about one hour and forty minutes to cook) It was done, but still really moist. Almost like a pudding cake if you ask me. But let me say it is very good and really hit the chocolate craving on the head. It’s really good. So look past the moistness and just enjoy it.
