Earthquake Cake (With A Twister)

 

 

 

I'm hilarious. In case anyone was unaware. This cake is parenthesized (With A Twister) both as a super funny play off the natural disaster theme of this cake's name and because I added my own twist to the traditional cake recipe. A vegetabley twist.





 

 

 

 

Chocolate, pecans, shredded coconut, cream cheese frosting and... vegetables?! I took this delicious cake recipe and raised it nutrition from over 1 1/2 cups of vegetables: pumpkin, carrot and zucchini to be exact. And I promise you can't taste them.

 

 

 

 

Ingredients:

 

For Cake:

-100 grams dark chocolate

-1 cup pumpkin puree

-1/2 cup carrot puree

-1/4 cup zucchini puree

-3 Tbs. oil

-1 cup non-dairy milk

-1 Tbs. white or apple cider vinegar

-1/2 tsp. vanilla

-1 cup oat flour(You could probably substitute white or wheat, or other gf flours for the oat and tapioca. I can't guarantee the results, but I almost never use the same exact mix of flours twice. I'm just spontaneous like that)

-1/2 cup tapioca flour(also called tapioca starch)

-1/2 cup cocoa powder

-1 tsp. baking soda

-1/2 tsp. baking powder

-1/4 tsp. salt

 

 

For Frosting(these are my original measurements, but next time I make this recipe I'll 1 1/2 or double them):

-8 oz. vegan cream cheese

-2 Tbs. coconut oil

-1 Tbs. vanilla

-1/4 tsp. salt

-pinch cinnamon

-2 tsp. coconut flour

-3 Tbs. agave or liquid sweetener of choice

 

For Bottom of Pan:

-1 cup unsweetened shredded or flaked coconut

-1 cup chopped pecans

 

 

Method:

 

 

Preheat oven to 350 degrees Fahrenheit. Pour milk and vinegar into a bowl and let sit. Meanwhile, melt your chocolate then add pureed vegetables(I steam mine before I puree them), oil, vanilla and milk mixture. Fold in dry ingredients.

 

 

Warm cream cheese until stir able and mix in remaining frosting ingredients.

 

 

Grease a 9x13 inch pan and sprinkle pecans and coconut evenly over bottom. Pour cake batter over and spread until even. Dollop cream cheese frosting and swirl into the cake with a knife(this part is fun!). Bake for 30-45 minutes or until a knife inserted comes away with moist crumbs.