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Daisy’s Chocolate Cake

This recipe is an adaptation of Daisy’s mother’s 1975 homemade zucchini chocolate cake – it was recently a winner at her daughter, Roo’s 6th birthday party!

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Preheat oven to 350 degrees and prepare pan(s)

You can use a tube or bundt pan, make sure you butter and flour it first

(use the butter left on the wrapper and then dust it with flour)

Daisy made a 2-layer heart-shaped cake and a dozen small cupcakes with this recipe.

Combine in a bowl:

  • 2 1/2 c unsifted flour (use gluten-free or whatever you choose)
  • generous ½ cup cacao powder
  • ¼ cup spirulina powder
  • 2 t baking powder
  • 1 1/2 t baking soda
  • 1 t cinnamon
  • 1 t seasalt

Combine in another bowl:

  • 2 c grated zucchini
  • 1 1/2 c maple syrup
  • ¾ c room-temperature butter
  • 3 eggs
  • 2 t vanilla
  • Splash of nut milk

Mix wet ingredients in a food processor or mixer

Fold in the dry ingredients

Pour into pans

Bake for 1 hour or until a toothpick inserted in the middle comes out clean

(cupcakes take considerably less time, a bundt will probably take an hour)

This cake is very moist and nutritious.

Roo’s Birthday Frosting:

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  •  2 sticks of unsalted grass-fed butter
  • 1/2 t Mushroom Mama Chocolate Chaga Tea
  • 1 cup honey
  • 1-3 capfuls of vanilla extract
  • teeny splash of nut milk
  • You can add a little coconut flour for body if you wish

Yum!

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