But I felt like making a slightly different version (using more zucchini too).

Once again, it totally amazed me, how the added zucchini creates such an amazingly soft and moist texture. Completely oil-free! It took about 4 days to finish the cake and it stayed soft and moist until the very end.

So if you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate, for example with this recipe.

Print

Zucchini Chocolate Cake (Vegan, Gluten-free, Oil-free)

If you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, without oil, Zucchini

Servings 1 cake

Equipment

• Blender

Ingredients

For the cake:

• 170 g rice flour
• 100 g buckwheat flour
• 40 g FAIR-TRADE cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 pinches salt
• 350 ml water
• 100 g coconut sugar
• 1 tbsp psyllium fiber
• 250 g grated zucchini

For the chocolate glaze:

• 100 to 200 g FAIR-TRADE choc

Instructions

• Preheat the oven to 200° (top-/ bottom heat). Mix dry ingredients in a bowl. Shortly blend coconut sugar, psyllium fiber and water in a blender.
• Pour this mixture into the bowl with the dry ingredients, add grated zucchini and stir to combine.
• Spread the dough evenly in the cake tin and bake for approx. 30 minutes (I recommend baking it covered after 15 minutes).
• Let the cake cool down a little before taking it out of the cake tin. For the chocolate glaze, simply melt the chocolate (using the double boiler method) and spread onto the cake, after it has cooled down completely.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

View this post on Instagram

 

A post shared by Jana – The Vegan Monster (@theveganmonster) on Jan 8, 2020 at 11:04pm PST

I have three mature zucchini plants in the garden. And they have been supplying me with fruits for the last few months. Every now and then I overlook one fruit and suddenly, boom, it is huge! So I have made lots of stir frys with zucchini. And a few soups (it works really well when blended roughly). And now: zucchini fritters!

At the same time, I’m having another pantry challenge. That means, I’m using ingredients up before I buy new ones. One of those slightly unpopular ingredients is corn flour. But, as it turns out, they are an amazing ingredient for vegan and gluten-free zucchini fritters! Yay!

These zucchini fritters really are super easy to make. They have a lovely texture and the added oregano allows for a very delicious, summery flavour. I already made a few batches more. Because they are an amazing addition for the lunch box. And of course they are vegan, gluten-free and without oil. Triple yay!

Print

Vegan Zucchini Fritters with Paprika Sauce (Gluten-Free & Oil-Free)

When zucchinis are in full swing, these fritters are the perfect way to use them up — simple to make, wholesome, and full of fresh flavor. Made with buckwheat and corn flour, they’re entirely gluten-free and fried without oil. The creamy paprika sauce ties everything together, making this dish light, summery, and totally satisfying.

Course Appetizer, Main Dish, Side Dishes

Cuisine International

Diet Gluten Free, Low Fat, Vegan

Keyword Dip, Fritters, oil-free, Paprika, Summer, Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7 fritters

Equipment

• Grater
• non-stick frying pan
• Blender

Ingredients

For the fritters:

• 450 g zucchini grated
• 100 g cornflour
• 2 tablespoon buckwheat flour
• 1 heaped tablespoon psyllium fiber
• 1 teaspoon salt or less if desired
• 1 teaspoon oregano
• a few pinches chilli

For the paprika sauce:

• 70 g cashews
• 125 ml water
• 50 g zucchini
• 1 small garlic clove
• 1 tablespoon paprika
• salt to taste

Instructions

• For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
• Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
• Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
• For the paprika sauce, blend all ingredients in a powerful blender until smooth.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The thing with this zucchini cake is that it allows to create a moist cake that doesn’t need any additional oil or nut-flours. And you get a bit of vege with your sweet treat. Pretty nice!

And as always, this recipe for zucchini chocolate cake is vegan, gluten-free and without added oil. The dreamy, creamy coconut chocolate ganache adds the perfect sweetness and is super easy to make. If you have a very sweet tooth, you might want to add a little more sweetness to the dough though.

Print

Zucchini Chocolate Cake with Coconut Ganache (Vegan, Gluten-free, No Added Oil)

As always, this recipe for zucchini chocolate cake is vegan, gluten-free and without added oil. The dreamy, creamy coconut chocolate ganache adds the perfect sweetness and is super easy to make. If you have a very sweet tooth, you might want to add a little more sweetness to the dough though.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, Coconut, Ganache, Zucchini

Servings 1 cake (18 cm / 7 inch)

Ingredients

For the dough:

• 70 g buckwheat flour
• 75 g rice flour
• 50 g FAIR-TRADE cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 185 g grated zucchini, packed
• 90 g coconut sugar
• 3 cardamom pods
• 1 tablespoon psyllium fiber husk
• 250 ml water

For the ganache:

• 100 g dark chocolate drops or chopped chocolate
• 100 g coconut cream

Instructions

• Preheat oven to 200°C (top-/bottom heat). Line the base of a spring from with baking paper. I recommend to cut a long strip of baking paper and line the ring of the spring form as well.
• Mix the buckwheat flour, rice flour, cocoa powder, baking powder and baking soda in a bowl.
• Blend coconut sugar, cardamom pods, psyllium fiber husk and water in a blender until smooth.
• Add this mixture to the bowl with the dry ingredients together with the grated zucchini. Mix well but don’t stir for too long.
• Spread dough evenly in spring form and place in oven. Bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for approx. 30 minutes or until an inserted wooden skewer comes out clean.
• Let cake cool down on a cake rack before preparing the chocolate ganache.
• For the chocolate ganache, melt the chocolate by using the double boiler method. Then add the coconut cream and stir to combine. Let the ganache cool down a little until it becomes more thick. Then you can spread it on the cake. Garnish if you like. Place in fridge until the ganache has set.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So here you have zucchini fritters that are not only vegan but also gluten-free and low-fat. They are super easy and quick to make and can liven up any dinner table, picnic blanket or barbecue

With only 7 ingredients and delicious summer flavours of sun-dried tomatoes and fresh basil, you will love this quick dish

Note: Sun-dried tomatoes are slightly salted, therefore I haven’t added additional salt.

For approx. 3-5 fritters you’ll need:

1 cup (150g) grated zucchini
1/4 cup (40g) corn flour
1 teaspoon psyllium fiber husk
3-4 roughly chopped sun-dried tomatoes (oil-free, soak them in water for a few hours and drain)
a few fresh basil leaves, chopped
1 garlic clove, crushed (optional)
1/4 cup water

Preparation:

1. Mix all ingredients except the water in a medium sized bowl.

2. Add water and mix well. It might seem a little too watery at first but the corn flour should soak up enough fluid to form the perfect batter.

3. Preheat non-stick frying pan. Using a piece of kitchen towel, grease it lightly with oil of your choice (if necessary). When heated up, scoop even portions of batter into the frying pan and fry on low heat each side until golden (approx. 10-15 minutes).

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Here in New Zealand it is getting really cold at the moment. Another good reason to cook up something spicy that warms you up!

I have used only green veges in this recipe but you can use it as a base for any kind of seasonal produce. You can also try different spices. Enjoy!

For 2 big portions you’ll need:

1 small broccoli
2 courgettes
1-2 green capsicums
1/2 onion
1 garlic clove

1 tablespoon coconut oil
1 teaspoon whole coriander
1 teaspoon cumin seeds
some fresh (or dry) chilli
2 teaspoon ground turmeric
salt to taste

1 can coconut milk

Preparation:

1. Cut the broccoli into bite sized pieces. You can use the trunk also, after peeling off the thick skin. Chop the courgettes into slices. Halve the capsicums and remove the seeds and stalk. Cut them into strips or chunks.

2. Peel and chop the onion into small cubes. Peel and mince the garlic into a small container to add it later.

3. In a large frying pan, heat up the coconut oil and cook the onions until they start to turn golden. Then add the coriander and cumin seeds and let cook for a few more minutes. Stir occasionally.

4. Add broccoli and capsicum and let cook for 5-10 minutes. Then add courgettes and chilli and cook for another 5 minutes.

5. Pour in the coconut milk. Bring to boil. Then turn off the heat and add turmeric as well as garlic. Salt to taste. And there you go!

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.