Zucchini Chocolate Cake, Vegan
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 125.7
- Total Fat: 3.2 g
- Cholesterol: 1.2 mg
- Sodium: 208.7 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
View full nutritional breakdown of Zucchini Chocolate Cake, Vegan calories by ingredient
Number of Servings: 24
Ingredients
-
Shortening, .25 cup (or vegan margarine)
Granulated Sugar, 1 cup
Brown sugar, 1/2 cup
pane riso egg replacer, 3 tsp plus 6 TB water
Vanilla (Pure), 2 tsp
Zucchini (Grated), 2 cup
Flour, white wheat enriched and unbleached (Robin Hood package info) .25c=30g, 2.25 cup
Cocoa, dry powder, unsweetened, .5 cup
Baking Powder, 2.5 tsp
Salt, 1.5 tsp
Soy Milk, .5 cup
Semisweet chocolate, .25 cup chips (PC is vegan) =50g
Directions
cream shortening and sugar.
Beat in egg relacer/water.
Stir in zucchini and vanilla.
Combine dry then add to wet, alternating with the soy milk.
Mix well then put into 1 large tube pan, or 2 9X9" cake pans or 2 loaf pans.(grease and flour)
Sprinkle choc chips over top.
Bake at 350; 9" pans 35-40 minutes, tube pan 30 minutes, and loaf pans for 1 hour.
Serving Size: makes 24 servings if cut to do so :)
Beat in egg relacer/water.
Stir in zucchini and vanilla.
Combine dry then add to wet, alternating with the soy milk.
Mix well then put into 1 large tube pan, or 2 9X9" cake pans or 2 loaf pans.(grease and flour)
Sprinkle choc chips over top.
Bake at 350; 9" pans 35-40 minutes, tube pan 30 minutes, and loaf pans for 1 hour.
Serving Size: makes 24 servings if cut to do so :)