Vegan Chocolate Espresso Cake with Zucchini

A rich, vegan chocolate cake featuring espresso and zucchini? Sign us up! This chocolate cake is so good you’ll forget that veggies are hidden within! Find the recipe here and get this one started today:

INGREDIENTS

• 2 tbsp canola oil
• 1/2 cup sugar
• 1 tbsp molasses
• 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
• 1/2 tsp vanilla
• 1 small zucchini, grated (about 3/4 cup)
• 1 tbsp + 1 tsp instant coffee (or use strongly brewed Sasquatch Coffee or espresso)
• 1/2 cup flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 2 half pint mason jars or similar sized baking dish

PREPARATION

1. Preheat oven to 350 degrees F. Lightly oil two half pint mason jars.
2. In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.
3. In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.
4. Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.