Brazil

Demerara sugar

Coconut Oil

Gluten-free all-purpose flour

Coconut Flour

Almond flour

Chocolate powder

Zucchini

Grated unsweetened coconut

Chemical Yeast

plant milk

Chocolate 70%

Chocolate cake with zucchini

Modo de preparo: No liquidificador adicione o leite, açúcar, abobrinha, ovos e o óleo de coco . Bata bem. 

Adicione as farinhas e o chocolate em pó e bata novamente. 

Adicione o fermento e coco ralado e mexa lentamente. Leve para assar em mini formas para bolo em forno pré aquecido a 180 graus por 35 minutos. Cubra com a ganache de chocolate.

Para ganache só misturar o leite e o chocolate derretido no fogo até engrossar. Cubra os bolinhos.


Preparation mode: In the blender add the milk, sugar, zucchini, eggs and coconut oil. Hit it well.

Add the flours and cocoa powder and beat again.

Add the yeast and grated coconut and stir slowly. Bake in mini cake pans in a preheated oven at 180 degrees for 35 minutes. Cover with the chocolate ganache.

For the ganache just mix the milk and the melted chocolate over the fire until it thickens. Cover the cookies.


Chocolate cake with zucchini

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