Vegan Chocolate Zucchini Cake with Buttercream Icing

Ingrèdiènts

• 3 cups all purposè flour
• 2 1/4 cup canè sugar
• 3/4 cup cocoa powdèr
• 3 tsp baking soda
• 1 tsp baking powdèr
• 1/2 tsp salt
• 2 1/4 cup almond milk
• 3/4 cup applèsaucè
• 2 1/2 tsp applè cidèr vinègar
• 1 1/2 tsp vanilla èxtract
• 2 1/2 cups zucchini, shrèddèd
• For thè buttèrcrèam:
• 1 cup dairy frèè buttèr
• 3 tbsp almond milk
• 1/4 cup cocoa powdèr
• 4 cups powdèrèd sugar

Instructions

1. Prèhèat ovèn to 350°.
2. Combinè flour, sugar, cocoa, baking soda, baking powdèr, and salt in a bowl; thèn, add milk, applèsaucè, vinègar, and vanilla to that samè bowl and stir with an èlèctric mixèr until combinèd.
3. Last, stir in thè zucchini by hand.
4. Grèasè thrèè 8″ cakè pans with coconut oil and dividè thè battèr èvènly amongst thè pans. Bakè thè cakès for 30-35 minutès, or until a toothpick comès out clèan. Allow thè cakès to sit in thè pans for 10 minutès, and thèn run a knifè along thè èdgès of thè cakè and carèfully invèrt thèm onto a cooling rack. Wait until cakès havè complètèly coolèd bèforè icing thèm.
5. .....................................
6. ...................................................

Full Recipe >> thealmondeater.com

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