I was going to post another delicious use for kohlrabi but it seems that will have to wait for another day.
I posted a picture of the latest little concoction I’ve been developing on Facebook and it got one heck of a response so I’m going to post it here so everyone can try it out and see how it goes.
This cake recipe was developed thanks to an abundance of CSA veggies of various sorts and a desire to use them up in creative ways. I love veggies–a lot–I eat them all the time. There is a reason why I’m a vegetarian, after all. However, even I cannot eat roasted zucchini five nights in a row before it gets a bit old. So, with 2 large zuchs in the fridge and 6 more incoming with this week’s CSA, I had to come up with something. So, I tried a spin on the classic chocolate bundt cake. It turned out really well! For one, the zucchini adds moisture and density to the cake without adding much in the way of calories, but it also provides some bulk and fiber so it’s a bit more satisfying than cake from a mix or out of a box.
As far as chocolate cake goes, it’s pretty healthy. I should add that if I want a piece of chocolate cake, it better taste like real chocolate cake. This version is vegan and low in fat, but I’d argue that it’s tough to tell that oil and eggs have been traded in for some lower-calorie counterparts. Try it yourself and see what you think! Let me know if anything seems off or if you’d suggest anything different with the recipe.
What you’ll need:
3 Cups Flour (I used 1 C whole wheat pastry flour and 2 cups All Purpose. It adds a little heartiness to the cake and fiber without betraying itself through the taste)
1 Cup Sugar
1 tsp Salt
2 tsp Baking Soda
1 Cup Baking Cocoa Powder (unsweetened!)
1 Tbs Vanilla Extract
3/4 Cup Shredded Zucchini
1/3 Cup Unsweetened Apple Sauce
2 Tbs Canola Oil
2 Tbs White Vinegar
1 Cup Nondairy Milk (I used Almond Milk)
1 Cup Cold Water
1 Cup Chocolate Chips
Bundt Cake Pan (see comments below for a work-around option)
~3/4 Cup Cold Water and ~1/4 Cup Confectioners’ Sugar for Glaze
What you’ll do:
Preheat the oven to 350 degrees F.
Sift all the dry ingredients together in a mixing bowl. This is as simple as just dumping everything (Flour, cocoa powder, Salt, Baking Soda, Sugar) into a bowl and mixing it really well to make sure it’s all evenly blended together. Then, make a well in the middle of the bowl (push the dry ingredients up along the side of the bowl to make a little pit in the middle of the bowl) and add all of the wet ingredients into the well and fold together. The cup of nondairy milk can be substituted for a second cup of water and the canola oil can be substituted with more applesauce if you want to further cut the calories.
Once everything is mostly blended, fold in the chocolate chips. Be careful not to over-mix this recipe it will definitely get tough with too much folding and stirring. Get it to the point of being just mixed together and you should be good to go. Pour into greased bundt pan and bake for approximately for 45 minutes, or until it passes the toothpick test. When you remove it from the oven, let it sit and rest in the pan for several minutes (I usually wait until the pan is cool enough to handle without pot holders), then place a baking rack across the top and holding the baking rack and pan together, flip the whole thing over and let the cake slide out of the pan. It should slide right out if it’s done enough and cool enough. Slide the pan off the cake and let it cool completely on the rack.
If you would to glaze the cake, whisk together 1 part confectioners’ sugar to 2 parts water until you have a mixture that is about the consistency of honey. It should drip and pour, but it should be thick and cling to the fork/bowl as well. This is also an opportunity to add a little flavor to the cake–try almond or orange extract in the glaze and you might find that it gives a nice little complement to the cake. Pour evenly over the completely cooled cake and let it run down the sides for a nice effect.
As always, click the title of the recipe for a printable PDF version of the instructions.
I should add that the inspiration for this cake came from “The Joy of Vegan Baking“–a handy little cookbook that provided the blueprint for this recipe.
That’s all for now–enjoy eating your veggies!