Cake:
560g Zucchini (two small ones)
220ml Sunflower oil
520g flour
100g brown sugar
100g coconut sugar
8 tbsp unsweetened cocoa powder
2 tbsp cinnamon
2 teaspoons lemon juice
50- 100ml water (only if it isn’t smooth)
Topping:
250ml soya cuisine (mostly one package) or vegan whip cream
4 tbsp cacao powder
1 tbsp agar agar
First of all rasp the zucchinis and mix all dry ingredients for the cake together. Pour in the oil and after add the water (if needed).
Put into a pan then into the oven at 180 degrees, for about 40-50 minutes. Might take longer, so check if it’s done yet.
Topping:
Cut the cake in a half and spread chocolate in the middle.
Mix everything and boil up, then wait until it has a consistency like pudding. Spread some chocolate spread or pb on your cake and then put your pudding on top.
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