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Squashed Chocolate Cake

PREPARE TIME | 15 min + BAKE TIME | 50 min
BY | Rayna

This Dairy-Free, Egg-Free chocolate cake recipe is easy and delicious! This super fudgy cake is similar to a brownie. Based on a recipe by Pamela Salzman

(CLICK HERE FOR PDF VERSION YOU CAN SAVE OR PRINT!)

Ingredients

• 1 cup creamy sunflower seed butter (or any nut or seed butter)

• 1⁄3 cup pure maple syrup

• 1⁄4 cup cocoa powder

• 1⁄4 tsp salt

• 1 tsp baking soda

• 1⁄2 tsp baking powder

• 1⁄4 cup applesauce

• 1 tsp pure vanilla extract

• 1 1⁄2 cups shredded zucchini, (approximately 2 small or 1 large)

• 1 cup dark or semi-sweet, dairy-free chocolate chips

Directions 

1. Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan.

2. In a large bowl combine the sunflower seed butter, maple syrup, cocoa powder, salt, applesauce, vanilla, baking powder and baking soda.

3. Stir in zucchini and chocolate chips.

4. Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. An 8 x8 pan will take 40-50 minutes. A 9 x 9 pan will take 35-45

   minutes. Allow to cool before serving.

5. Top with coconut whipped cream or non-dairy ice cream.