Vegan Chocolate Zucchini Cake
By: Kaycee Bassett
Published: Thursday, January 27, 2011 - 6:45am

Ingredients




1 3/4 cups Sugar
1/2 cup Canola Oil
2 Egg Replacer Eggs (Ener-G)
2/3 cup Unsweetened Applesauce
1 teaspoon Vanilla Extract
2 1/2 cups All-Purpose Flour
1/2 cup Baking Cocoa
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Soy Milk
2 cups Zucchini (shredded)
1 cup Vegan Chocolate Chips
1/2 cup Walnuts (chopped)
1/4 cup Brown Sugar

Preparation

1 Preheat oven to 350 degrees. 2 In a large mixing bowl beat together sugar and oil for 1 minute.  Add prepared egg replacer, applesauce, vanilla and beat for another minute. 3 Combine the flour, cocoa, baking soda and salt.  Add sugar mixture alternately with soy milk beating until blended.  Stir in zucchini. 4 Add completed mixture to a 13 x 9 x 2 inch baking pan (or similar) coated with non-stick cooking spray. 5 Cook for 20 minutes, remove and sprinkle the walnuts, chocolate chips and brown sugar evenly over the top of the cake.  Place back in the oven and bake for another 10-15 minutes, or until a toothpick inserted hear the center comes out clean. 6 Let cool for 20 minutes. 7 Servings