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Chocolate, zucchini & spelt cakes
Chocolate, zucchini & spelt cakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge guilt-free in this light and delicious sweet treat.
Ingredients:
  • 300g (2 cups) white spelt flour
  • 50g (1/2 cup) raw cacao powder
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 125ml (1/2 cup) maple syrup
  • 80ml (1/3 cup) apple sauce
  • 85g (1/3 cup) coconut oil, melted, cooled
  • 2 eggs, lightly whisked
  • 2 zucchini (about 250g), grated
  • 260g (1 cup) no-fat Greek yoghurt, to serve
  • 54.00 gm maple syrup
  • 2 tsp raw cacao powder, sifted
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. Grease twelve 80ml (1/3 cup) capacity muffin pans. In a large bowl, sift together the flour, cacao powder, baking powder, cinnamon, and bicarbonate of soda, creating a well in the center.
  • In a bowl, mix together maple syrup, apple sauce, melted coconut oil, egg, and zucchini. Stir the mixture into the flour until just combined. Divide the batter into prepared muffin pans, then bake for 18 minutes or until a skewer comes out clean when inserted. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool for another 10 minutes.
  • In a small bowl, whisk together the maple syrup and cacao powder until smooth and well combined to create the chocolate sauce.
  • Serve warm cakes individually on plates, generously drizzle with sauce, and accompany with a dollop of yogurt.

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