1 cup non-dairy milk
1.5 cups aquafaba – (2 cans of liquid from beans Save the beans for another recipe)
2 cups brown sugar
1 Tablespoon vanilla extract
4 cups broccoli shredded
3 cups whole wheat flour
1.5 cups cocoa powder unsweetened
3 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips
1/3 cup non-dairy milk
3 cups icing sugar
Preheat oven to 350° F (175° C). Lightly spray two 9” round cake pans.
In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.
Shred zucchini (or other squash substitute) in a food processor or with a grater.
Stir in the shredded broccoli.
In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the broccoli mixture, stirring until completely combined.
Pour evenly into the two cake pans.
Bake for 40-45 minutes or until a toothpick inserted in centre comes out clean. The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up. Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.
While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid. Add the icing sugar 1 cup at a time.
Stir frosting with a fork or whisk until it is completely smooth.
Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.
Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.
The frosting spreads easily when it is warm, and then cools and stays in place. Microwave for 10 seconds if it becomes too thick to spread. This picture is from the next day… after sitting on the counter under a cake lid. Frosting is still holding up well!
Recipe by Plant Based Bear