Dieser Kuchen ist fettarm und hat einen hohen Ballaststoffanteil, was gut für Kaphas ist, er ist vegan und hat einen niedrigen Cholesteringehalt, was für Pittas ganz gut ist und er ist erfrischend durch die Orangenschale, was Vatas zugute kommt.
Lecker ist er natürlich auch :D
Veganer Ayurvedischer Schoko Zucchini Kuchen
(Rezept heute mal wieder in Englisch ;-) )
Ingredients:
2 1/2 cups whole wheat flour
1/2 cup cocoa
2 tsp baking soda
2 tbsp apple cidre
1 tsp salt
2 tsp cinnamon
1/3 cup oil
1/2 cup unsweetened apple sauce
1 cup brown sugar
2 tsp vanilla extract
2 tsp grated orange or lemon peel
2 cups coarsely shredded zucchini
1/4 cup milk (soy, rice or almond)
2/3 cup chopped bittersweet chocolate
1 cup brown sugar
2 tsp vanilla extract
2 tsp grated orange or lemon peel
2 cups coarsely shredded zucchini
1/4 cup milk (soy, rice or almond)
2/3 cup chopped bittersweet chocolate
200g vegan chocolate glaze
Method:
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well. Stir in the vanilla, citrus peel and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, adding the chocolate and ginger with the last flour addition. Pour the batter into a greased and floured 10-inch bundt pan. Bake at 350 F (175°C) for 40 to 50 minutes, checking for doneness after 40 minutes by inserting a sharp knife. If it comes out mostly clean, it's done. Run a knife along the edges and let cool thoroughly. Remove to a cake dish and, if you like, drizzle a cocoa glaze over top or to each slice served.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well. Stir in the vanilla, citrus peel and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, adding the chocolate and ginger with the last flour addition. Pour the batter into a greased and floured 10-inch bundt pan. Bake at 350 F (175°C) for 40 to 50 minutes, checking for doneness after 40 minutes by inserting a sharp knife. If it comes out mostly clean, it's done. Run a knife along the edges and let cool thoroughly. Remove to a cake dish and, if you like, drizzle a cocoa glaze over top or to each slice served.
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