Veggie Chocolate Cake

My baby cousin is turning 3! As most of you are aware, kids’ birthday cakes are generally filled with artifical ingredients, preservatives, GMO’s, and other ingredients that can be harmful to those with allergy issues (ingredient examples: gluten, dairy, etc). Why we feel the need to pollute our children’s bodies with junk is beyond me, but can you really deny them a birthday cake?

Our solutions is this super simple (and super delicious) alternative cake!

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Gluten-free AND Dairy-free Chocolate Cake!

Cake Ingredients:
– 3 small-medium zucchini (finely shredded).
– 1 small-medium carrot (finely shredded).
– HALF a bag of Pamela’s gluten-free chocolate cake mix .
– 2 large organic farm raised eggs

Topping ingredients:
HALF of an organic vegan white chocolate bar.
– One WHOLE organic vegan chocolate bar.
-Fruit of choice (we used strawberries and dried fruit)

Directions:
Pre-heat oven to 350. Mix the veggies, cake mix, and eggs well. It may seem dry at first, but keep mixing and it will become like a normal cake batter (with shredded veggies in it). Either Pour into lined  muffin tins or into a greased 8.5 inch cake pan. Bake for 20-30 minutes or until top is set well. Another way to bake this is on your stove top! You can pour the batter into a greased heavy duty stainless steel sauce pan of the same size. Cover with tight fitting lid. Cook on the stove top on medium-low for about 30 minutes or until top is set. Use a rubber scraper to loosen the sides once finished baking. Turn over onto serving plate of choice. Immediately set chocolate on top to begin melting. Once mostly melted, use a rubber scraper to gently spread the chocolate around the cake (I use the white in the middle and the plain around the rest of the cake gently swirling them now and then). Decorate with fruit!

ENJOY!

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