Ingredients

The following ingredients have 12 Servings
  • 1 cup oat flour
  • 1 ¼ cups cane sugar (, can sub coconut sugar as well)
  • ¾ cup cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1 cup lite coconut milk
  • ¾ cup dairy free chocolate chips ((see note))
  • ¾ cup grated zucchini ((dabbed with a paper towel, see note))
  • 2 tablespoons apple cider vinegar
  • Vegan cream cheese frosting
  • Vegan chocolate frosting
  • Dairy free whipped cream
  • Sprinkles
  • Shaved chocolate

Instruction

  • Preheat oven to 350 F/ 175 C
  • Add the flour, cocoa powder, sugar, baking powder and salt to a bowl and mix well to get out any clumps.
  • You can use a blender or food processor. If using a food processor only add half the coconut milk, as it thickens slowly add the rest of the coconut milk and blend. This is because if you add it all to start, it is too liquidy and can spray out of the sides. If using a blender add all the milk, half of the chocolate chips (or all if you prefer not to have the melted pockets of chocolate, see note), the zucchini and vinegar into a food processor. Blend well.
  • At this point you can add the wet mixture into the bowl with the dry mixture and mix well. Or you can add the dry ingredients into the blender/processor and pulse to combine. You don’t want to over blend it. Scrape the sides as you go.
  • If you kept out half of the chocolate chips, fold them into the batter now.
  • Pour it into a prepared 8 or 9 inch square or circular pan. I spray the pan with some coconut oil and wipe down to avoid sticking.
  • Bake for 45 minutes. Start checking at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over bake it then it will be gummy and not as moist and soft.
  • Allow to cool completely.
  • You can frost it how you prefer, or serve as is like a cakey brownie. You can also double the recipe and make a layered cake.