Chocolate Zucchini Cake

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* Exported from MasterCook *

 

Chocolate Zucchini Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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Dry:

4 tablespoons cocoa powder

2 1/2 cups pastry flour

1/4 teaspoon sea salt

1/2 teaspoon baking powder

1 teaspoon baking soda -- (1 to 1 1/2 teaspoons) sifted

Wet:

3/4 cup oil

2 cups Sucanat

2 tablespoons soy powder mixed with 4 tablespoons water

3/4 cup tofu milk (soft tofu & water blended)

1 teaspoon vanilla

2 cups grated zucchini

 

In a bowl, combine dry ingredients, sifted.

 

Whisk oil, sweetener, soy mixture, tofu milk, and vanilla in a separate bowl.

 

Mix the wet and dry together well.

 

Add grated zucchini to batter.

 

Pour into 2 oiled 9 " cake pans.

 

Bake in preheated 350F oven for 30 to 40 minutes or until a toothpick comes out

dry.

 

Optional - top with 1/2 cup dairyfree carob chips.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

Yield:

" 2 9-inch cakes "

 

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Per Serving (excluding unknown items): 1508 Calories; 166g Fat (95.5% calories

from fat); 4g Protein; 13g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1977mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 33 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0