PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI
This cake has many secrets. Zucchini keeps it super moist. The instant espresso powder gives the chocolate a more chocolaty taste and the apple cider vinegar helps to enhance the taste. Believe it or not, sugar isn’t vegan unless processed accordingly. Look for organic sugar and check the labels if you want this cake to remain strictly vegan.
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Yields:
4
portions
Preparation time:
0
hours
ten
minutes
Total time:
1
hour
20
minutes
Cake
neutral oil, such as avocado or vegetable, plus more for the pan
vegan granulated sugar
unsweetened dark cocoa powder
instant espresso powder
almond milk cream or regular almond milk
pure vanilla extract
grated zucchini (from 1 small zucchini)
apple cider vinegar
Icing
vegan powdered sugar
margarine, room temperature
almond milk cream or almond milk
unsweetened dark cocoa powder
pure vanilla extract
Sprinkles, for serving (optional)
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Cake
- Brush a 7-inch round nonstick skillet with oil. Line skillet with parchment paper; brush parchment with oil. In a medium bowl, whisk flour, granulated sugar, cocoa powder, espresso powder, baking soda and salt to combine. Add cream, vanilla, and oil and stir to combine. Add zucchini and vinegar and gently fold to combine.
- Immediately pour the batter into the prepared pan, smoothing the top. Place the pan in an air fryer basket. Bake at 350° until cake is puffed and tester inserted in center comes out clean, 30 to 35 minutes.
- Let the cake cool in the pan for 5 minutes, then invert onto a wire rack and remove the parchment paper. Let cool completely.
Icing
- Using an electric mixer on medium-high speed, in a large bowl, beat powdered sugar, margarine, cream, cocoa powder and vanilla until smooth and fluffy, about 2 minutes .
- Spread the frosting on the cake. Decorate with sprinkles, if using.
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PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI
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