"Chocolatey, orangey, fudgey cake that is packed with lots of secret veggies and contains no refined sugar or flours."
Vegan Chocolate Orange Cake
5
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- Recipe Card
Prep time: 15mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 cups rolled oats
- 1/2 cup cocoa powder
- 1/3 cup aquafaba
- 1/4 cup applesauce
- 2 ripe bananas
- 1/4 cup jaggery or coconut sugar*
- 2 cups shredded raw vegetables (beet, zucchini**, carrot)
- 1/8 teaspoon salt
- 1/2 tablespoon dry split chana/chickpea (or chopped nuts)***
- 1 tablespoon diced orange peel
- 1/2 teaspoons apple cider vinegar
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
Method
Step 1
Pre-heat your oven to 350 degrees Fahrenheit.
Step 2
Blend the oats, cocoa, aquafaba, applesauce, bananas, and jaggery until thick and fully blended.
Step 3
Add the shredded vegetables, salt, and dry chickpeas to to a bowl with the blended batter. Mix it all in until fully incorporated. (you can also blend the vegetables if you wish)
Step 4
Add the ACV and the baking soda and powder and gently stir it in just for a few times so that the batter retains its air bubbles. Let the batter sit for about 5 minutes.
Step 5
Add to a greased cake pan or a silicone cake pan and bake at 350 for about 30 minutes or until the toothpick comes out clean. You can also use a bread pan but it will take longer to bake.
Step 6
*Jaggery is unrefined cane sugar commonly found at South Asian supermarkets. If you do not have it you can use 2-3 tbsp of coconut/other sugar **If you use more zucchini than carrots or beets, either squeeze some water out of the shreds or use less aquafaba as the cake will become too watery ***split dry chana/chickpeas are a great and cheap alternative to chopped nuts, however you can use nuts. Chana has a pretty nutty taste itself.