Chocolate, zucchini and spelt cakes
SERVES: 12 Ingredients
300g (2 cups) white spelt flour
50g ( 1⁄ cup) raw cacao 2 powder
1 tsp baking powder
1 tsp ground cinnamon
1⁄ tsp bicarbonate of soda 2 125ml ( 1⁄ cup) maple syrup 2 80ml ( 1⁄ cup) apple sauce
3 85g ( 1⁄ cup) coconut oil, 3 melted, cooled
2 eggs, lightly whisked 2 zucchini (about 250g), grated
260g (1 cup) no-fat Greek yoghurt, to serve CHOCOLATE SAUCE:
2 tbsp maple syrup
2 tsp raw cacao powder, sifted
Preheat the oven to 180C/160C fan-forced. Grease 12 x 80ml ( 1⁄ cup) 3 capacity muffin pans. Sift the flour, cacao powder, baking powder, cinnamon and bicarb into a large bowl, then make a well in the centre.
Combine the maple syrup, apple sauce, melted coconut oil, egg and zucchini in a bowl. Add the mixture to the well in the flour. Stir until just combined. Spoon among prepared muffin pans. Bake for 18 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for five minutes, then transfer to a wire rack.
Meanwhile, to make the chocolate sauce, whisk the maple syrup and cacao powder in a small bowl until smooth and combined.
Divide the warm cakes among plates. Drizzle with sauce and serve with yoghurt.