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Chocolate, zucchini and spelt mini cakes


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Ingredients

12 portion(s)

Chocolate, zucchini and spelt mini cakes

  • 1 zucchini, roughly chopped
  • 125 grams Maple syrup
  • 80 grams apple sauce
  • 85 grams Coconut oil, melted, cooled
  • 2 eggs
  • 300 grams white spelt flour
  • 50 grams raw cacao powder
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 260 grams No-fat Greek yoghurt, to serve

Chocolate Sauce

  • 2 tbsp Maple syrup
  • 2 tsp raw cacao powder
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Recipe's preparation

    Method
  1. 1. Preheat oven 180°C. Grease twelve 80ml (1/3 cup) capacity muffin pans.

    2. Add zucchini to bowl and chop 3 sec/speed 5. Add remaining ingredients except for Greek yoghurt and combine 7 sec/speed 5. Spoon amount prepared muffins pans. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool for 10 minutes.

    3. Meanwhile, to make the chocolate sauce combine the maple syrup and cacao powder in a small bowl until smooth.

    4. Divide warm mini cakes among plates. Drizzle with sauce and serve with yoghurt.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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