Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back).
Today’s prompt: Cake.
We had a garden when I was younger. I don't think my mother had ever tended to a garden before because I remember her excitement one day when she harvested a 3 foot long okra. If you've never tended to a garden before I'll just break it down for you real simple: that shit was inedible.
The climate in the Deep South is perfect for a garden. Not like this high desert atmosphere I'm in now. In Alabama we didn't even have to water our garden. The humidity, heat, and sunshine just let my garden grow. If you weren't paying attention (or didn't know no better - bless her heart), your veggies would grow out of control like that okra.
If you are paying attention and tending to your garden daily, you'll have a bounty of veggies. Like so many veggies that you got to get a second fridge to put in your garage to hold them all. One of the most beloved summer veggies is the zucchini. It grows quick and a-plenty. And in the South it's a mainstay on the kitchen table. You'll find deep fried zucchini, zucchini casserole, and an assortment of zucchini breads and cakes.
I know anecdotally that Southern moms hide zucchini in near about anything they can in order to trick their kids in to eating it and to use it up because you sure can get tired of eating zucchini for every meal. I was never the kid that needed to have their veggies hidden in the food. Actually, I despised French fries and thought popcorn was disgusting. But damn did I love my summer squash.
My earliest memory of summer squash had to be around 5 or 6 years old: the neighbor girl had me over for supper one night. Everything had meat in it and that just wasn't my thing. I had never seen deep fried zucchini before but it was the only thing on the table that didn't have ham hock or bacon in it. I must have had a disgusted look on my face that the father interpreted as me not wanting to eat the squash because he said "go ahead kid. eat the squash. it'll make your eyes pretty." Ever since that moment I've been gobbling the stuff up.
And guess what my eyes are very pretty. Certainly prettier than this cake but def not as tasty. Go ahead and bookmark this page for when you find yourself with a picky eater or you just got a hankerin for a healthyish cake that way you can come back to this page easily and whip yourself something up.
Now like I always say if you don't have the specific ingredients, screw it, use what you do have. In this cake...oops I meant case... I had Bob's gluten free baking flour and coconut sugar. I get that not not everyone has that hanging in their pantry. If you wanna use regular flour or regular sugar, do it. It's a 1:1 ratio. Don't have flax? Use a banana, or applesauce, or tofu, or google 'egg replacer' and use whatever you got.
Chocolate Chip Peanut Butter Zucchini Cake
1 tbsp ground flax
3 tbsp warm water
1/4 cup dairy free milk
1 tsp apple cider vinegar
1/3 cup peanut butter
1/4 cup vegan butter, softened
1 cup coconut sugar
1 1/2 cups 1:1 Bob's Gluten Free Flour, divided
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
1 medium zucchini, shredded
1/2 tsp cinnamon
pinch of cayenne, optional but like waaaaay recommended
1/2 cup vegan chocolate chips
- Preheat to 350
- Mix together the flax and warm water in a baby bowl and set aside (flax egg); in a separate lil bowl mix together your milk and vinegar and set aside (buttermilk).
- In yet another, but this time bigger bowl, cream together the peanut butter, butter butter, and sugar. It's gonna clump up and be kinda crumby - that's good. Set aside 1/2 cup of this good crumb stuff to top your cake later.
- Grab another GD bowl and whisk together your flour, salt, and baking soda. Here comes the part where we start combining all the separate bowl contents - YAY!
- Mix together the flour ingredients, the creamed ingredients, the flax egg, and the buttermilk. Once that's good and combined gently mix in your shredded zucchini.
- Grease up a 9-inch round cake pan and spread your batter in it.
- Remember that 1/2 cup of crumbs we saved earlier? Yeah that one. Grab it and mix in the cinnamon and the cayenne. Imma need you to trust me on this: the cayenne is worth it. Sprinkle the crumbs over the batter and top with the chocolate chips.
- Bake for like 20 to 25 minutes.
Want more weird cakes? I got you boo:
UP NEXT: sweet or savoury, what can you do with pastry? Nothing! I'm a terrible baker!
ICYMI, the most bombass recipe for vegan biscuits and gravy live here.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,