Valentine's Day Dessert: Decadent Chocolate Cake with Berries

Valentine’s Day is around the corner and, in case you haven't heard, plant-based desserts filled with love can be both healthy AND delicious! What better way to show your partner (or yourself!) some affection through a homemade treat? This Decadent Chocolate Zucchini Cake is perfect when it's topped with chocolate shavings, fresh berries or shaved coconut (or perhaps all three?). Okay my mouth is watering — let's get to the recipe!

Image Source: Sharon Palmer

Recipe: Adapted By Sharon Palmer

INGREDIENTS

Chocolate Zucchini Cake

• ½ cup aquafaba (reserved liquid from one 15-ounce can of chickpeas)

• 1 cup coconut palm sugar (or brown sugar)

• ½ cup dairy-free margarine, melted, cooled

• 1 teaspoon vanilla

• ½ cup unflavored plant-based milk (i.e. walnut, almond, coconut—made with your Ellies Nut Milk Bag!)*

• 1 teaspoon vinegar

• ¼ cup cocoa powder

• 1 ¾ cup all purpose flour

• ½ cup almond, oat, or pecan meal

• 1 tablespoon ground flaxseeds

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 2 cups shredded zucchini

• 1 cup dairy-free dark chocolate chips

 Chocolate Frosting:

• 2 tablespoons dairy-free margarine, soft

• 1 teaspoon vanilla

• 2 tablespoons cocoa powder

• 2 cups powdered sugar

• 1–3 tablespoons plant-based milk

Garnishes (optional)

• Shaved or finely chopped dairy-free dark chocolate

• Fresh berries (i.e., strawberries, blueberries, raspberries)

• Shaved Coconut flakes

• Chopped Nuts (i.e. walnut, pecans, almonds)

Image source: Sharon Palmer

INSTRUCTIONS

1. Preheat oven to 350 F.

2. Add aquafaba (bean liquid) to a large bowl with sugar, and use an electric mixer to whip until white and stiff (about 2-3 minutes).

3. Gently stir in margarine, vanilla, plant-based milk, and vinegar.

4. In a separate bowl, combine cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.

5. Gradually fold in the dry ingredients into the mixing bowl, gently stirring only to combine ingredients.

6. Stir in zucchini and chocolate chips gently.

7. Spray a baking dish (9 x 3 inch) with non-stick spray and pour batter into the dish, spreading evenly.

8. Place in oven and bake for about 50 minutes, until fork inserted in center comes out clean. Makes a very moist, fudge-y cake. Remove from oven and cool.

9. To make frosting, use an electric mixer to whip margarine, vanilla, cocoa powder, powdered sugar, and plant-based milk 1 tablespoon at a time until you achieve desired texture of a thick, creamy, fluffy frosting. When cake is cool, frost surface. Garnish, as desired.

Present it to yourself, your friend, your partner or your mama with lots of love and a huge Valentine's hug (yes, give yourself a big hug).

Nutrition Facts:

Serving Size: 1 slice of cake + frosting

Calories: 331

Sugar: 31 g

Sodium: 207 mg

Fat: 14 g

Saturated Fat: 4.5 g

Carbohydrates: 49 g

Fiber: 2 g

Protein: 3.5 g

Cholesterol: 0 mg

*Check out this great “how-to” to make your own nut milk and use coupon code "purelyplanted" to get 10% off Ellies Best Nut Milk Bags.

Image source: Sharon Palmer

Hi! My name is Destiny Gresham and I am a student in Georgia State University's coordinated program for dietetics. I've always had a love for food. I started off in the field of culinary arts and quickly learned that I wanted to use food to help others. Food, nutrition and health go hand & hand and I aspire to make sure people understand the connection. I am excited to become a Registered Dietitian and to make positive impacts on others!