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.
- 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!