Chocolate Zucchini Cake with Almonds - vegan, wholewheat and low fat.
(pre and post baking.)
This is the best cake I’ve (well, we’ve - hi Megan!) made in a long, long time. It’s so gooey, decadent and moist but with a deliciously crisp topping. The reason it’s so moist is because there are 2 whole cups of zucchini in here, 1 1/2 bananas and some apple sauce - with only 4 tbsp oil in total, which I’m sure you could even omit if you wanted to. The banana taste comes through in the raw mix but seems to disappear once baked, if you’re not a huge ‘nana fan. :)
Make this cake. Now. (recipe here!)