Discover our delicious recipe for Hidden Veggie Black Forest Cake. A creative way to incorporate nutritious vegetables into this classic dessert while indulging in its rich flavors.
Preparation
20
min
Cooking
45
min
Portion
12
Ingredients
Cake
- 375 ml (1 ½ cups) whole wheat flour
- 180 ml (¾ cup) cocoa powder
- 160 ml (⅔ cup) brown sugar
- 10 ml (2 tsp) baking powder
- 1 ml (¼ tsp) salt
- 250 ml (1 cup) mashed sweet potato
- 250 ml (1 cup) grated zucchini
- 250 ml (1 cup) unsweetened soy beverage
- 60 ml (¼ cup) oil
- 2 eggs, large size
- 5 ml (1 tsp) vanilla extract
Topping
- 250 ml (1 cup) frozen cherries
- 15 ml (1 tbsp) maple syrup
- 200 ml (1/2 can) coconut cream, chilled
- 5 ml (1 tsp) vanilla extract
- 56 g (2 oz) chopped dark chocolate
Preparation
- Preheat the oven to 350°F (180°C) and grease a 9-inch square pan.
- In a large bowl, combine flour, cocoa, brown sugar, baking powder and salt.
- In another bowl, whisk together mashed sweet potato, grated zucchini, milk, oil, eggs and vanilla.
- Stir wet ingredients into dry mixture.
- Pour mixture into the pan and bake for 35 minutes or until a toothpick comes out clean.
- Just before serving, thaw cherries in a saucepan over medium-high heat. Add maple syrup. Reduce and simmer for 10 minutes.
- Meanwhile, whip the chilled coconut cream and vanilla extract with an electric hand-mixer for about 3 minutes.
- Top cake with whipped coconut cream, cherry mixture and chopped chocolate and enjoy.
Notes
This cake will keep for 3 days in the refrigerator. The remaining coconut cream will keep for 5 to 7 days in the refrigerator. You will only need to whip it again before using it.
Créatrice culinaire
