Chocolate Summer Squash Cake

I made this for my daughter’s 6th birthday and it was a hit with all the guests!  You could use zucchini or summer squash – both will disappear in the cake.  I live at high altitude, but I give both regular and high altitude instructions below.  This quantity made 2 round cake pans, but would probably yield 2 dozen cupcakes.

YUM.

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  • 3 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 1/2 cups natural sugar of your choice (high altitude: reduce by 2 Tbsp)
  • 2 tsp baking soda (high altitude: reduce by 1/2 tsp)
  • 1 tsp salt
  • 2 cups non-dairy milk of choice (high altitude: increase by 1/4 cup)
  • 2 Tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup applesauce (just apples)
  • 2 tsp vanilla
  • 2 cups shredded summer squash or zucchini

Preheat oven to 350 (high altitude: 375).  Prepare cake pans with parchment in the bottom and grease and flour on the sides.  (Or prep cupcake pans with papers.)

Combine the milk and vinegar and set aside.

In a large bowl, combine the first 5 ingredients and mix well.  Add remaining ingredients (the milk/vinegar mixture at the end) and stir until just combined.  Pour into pans.

Bake cakes for 25 – 30 minutes or until a toothpick inserted all the way to the bottom of the center comes out clean.  (If cupcakes, bake for ~10 – 12 minutes.)

Allow to cool for 5 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.

Frost or serve as is!  Enjoy!

**NOTE: I used India Tree all-natural food coloring since my daughter wanted a rainbow cake!  The frosting was a basic butter cream frosting with Earth Balance, powdered sugar, vanilla, and non-diary milk.  Super unhealthy, but I’ve yet to find a healthier frosting that I can actually decorate with!

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