Did it taste like a full-bodied chocolate cake with a hint of loose and perfectly succulent chocolate cake? The secret to the juiciness of this vegan chocolate cake is the grated zucchini. Dried cranberries bring nice toughness to the cake and cashews have wonderful crispiness and fullness.
Ingredients
200 g dark, milk-free chocolate (eg Panda)
¾ dl rapeseed oil
1 dl brown sugar
1 dl sugar
1.5 dl Kaslink Aito oat drink
1.5 dl finely grated zucchini
3 dl wheat flour
1.5 tablespoons cocoa powder
1 teaspoon vanilla sugar
1 teaspoon
bread teaspoon salt
¾ dl dried cranberries
a handful of cashew nuts
Guide
Melt 150 g of chocolate in a microwave or water bath. Grind the remaining 50 g into pieces with a knife. Mix wheat flour, cocoa powder, baking powder, vanilla sugar and salt together. Add oil, sugars, oatmeal and grated zucchini to the melted chocolate. Mix until smooth. Add the flour mixture and turn the dough until smooth, but do not bother for a long time to prevent a stick from forming. Finally, add the dried cranberries and chocolate crumbs.
Spread the dough on a baking sheet lined with parchment paper and sprinkle the cashews on top. Bake the cake at 175 degrees in the middle of the oven for about 20-25 minutes. The cake should be left slightly loose in the middle. Then, when cooled, it is just suitably succulent. Serve as is or with ice cream.
