Ingredients
Cake
- 90 grams Coconut Flour
- 220 grams zucchini, roughly cut
- 130 grams chickpeas, rinsed and drained
- 200 grams Rapadura Sugar
- 95 grams coconut oil
- 80 grams cacao powder
- 40 grams arrowroot flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons sea salt
Quirky Cooking Gooey Chocolate Icing
- 100 grams Cashews raw, soaked in water for 30 minutes
- 4 Pitted Dried Dates
- 20 grams cacao powder
- 1 teaspoon vanilla extract or 1/2 tsp vanilla bean paste
- 30 grams Pure Maple Syrup
- 20 grams filtered water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat your oven to 175 degrees. Line a muffin tin with liners or grease an 8 inch pan.
If you are making the icing, put the cashews to soak now.
Place zucchini in bowl and grate for 5 seconds, speed 5. Set aside.
Place the chickpeas, rapadura sugar and coconut oil in the TM bowl and process for 30 seconds on speed 5. Scrape down sides of bowl.
Add the coconut flour, cacao, arrowroot, baking powder, sea salt and grated zucchini and mix 30 seconds on Reverse, speed 4.
Spoon into cupcake papers or cake tin and bake for 35 minutes for cupcakes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Drain the cashews. Grind the cashews and dates for 10 seconds, speed 9, until fine.
Add remaining ingredients and mix on speed 5 for 30 seconds. Scrape down side of bowl and add a little more water if necessary. Mix for another 30 seconds until smooth.
Chocolate Zucchini Cake
Icing
Tip
This is great topped with Quirky Cooking Gooey Chocolate Icing which is also dairy & sugar free. Alternatively you could dust with Icing Sugar as the cakes are nice and chocolaty on their own.
I like to warm these cupcakes in the microwave for 10-15 seconds and enjoy them warm and gooey.
Recipe contributed by - this recipe was given to my sister as a photocopy from a book, title unfortunately unknown.
This recipe made 12 cupcakes and 14 mini muffins as I did not overfill the papers.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
i used a combination of macadamia nuts and pipitas instead of the chickpeas and they turned out very well.
these where yum will make again, I used a combination of macadamia nuts and pipitas instead of the chickpeas
Seems like there is something missing from this recipe like an egg or oil as the batter was very dry and the finished product wasn't like a muffin at all.
That icing is divine! Can't wait to taste the cupcakes!
Forgot to make the desiccated coconut into flour but it still worked well. Delicious. Added a tablespoon of sugar to the icing. Hubby liked it - didn't have a clue about the zucchini and chick peas. Thanks, great recipe.
Mel, I make my coconut flour using shredded coconut as I kind of figure it will grab and chop better in the TM, but i'm sure dessicated will work. I have bought coconut oil in a healthfood store and Costco (for those in Sydney).
hi I'm new to TM and all of these gluten, dairy, fat etc substitutes. Can you make coconut flour from the dessicated stuff? Also where do you find coconut oil? Thanks, sorry zbout the newbie comments
Mel
Good
I love the look of this recipe, but don't eat legumes. Does anyone know what could be used instead of chickpeas? Thanks in advance.
This is the first recipe that I have made in our new Thermi which was delivered today and these were divine! I was a bit concerned because the batter seemed a bit dry but as promised, they were moist and delicious!
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