¼teaspoongaram masalaoptional, but then it will just be chocolate cake
¼teaspoonsaltomit if using salted aquafaba
1cupplus 1 tablespoon sugar
1cupblack bean aquafabasee note above
2teaspoonsfresh ground coffeeor sub ½-1 teaspoon instant espresso powder
2teaspoonsACVor plain white vinegar
¼cuptightly packed finely shredded zucchini
Preheat oven to 350F. Prepare the cake pan by either greasing and flouring the pan or lining the bottom with parchment.
Heat aquafaba to near boiling and combine with coffee grounds in a French press ( I learned the hard way a traditional filter doesn’t work for this) allow to steep for three-five minutes and pour into medium bowl or large pourable measuring cup. Add one cup sugar, vanilla, and vinegar, stir to thoroughly combine and allow to cool.
Sift together remaining dry ingredients in a large bowl, stir to thoroughly combine.
Add aquafaba coffee sugar syrup and zucchini, stir until smooth.
Pour into prepared baking pan and bake on center rack until a toothpick comes out clean, 25-30 minutes.
Let cool for about ten minutes then invert onto a baking rack, sliding a knife around the edges of the pan if necessary to detach from the edges.
Allow to cool completely and serve right side up with either some powdered sugar or the frosting of your choice.
Chocolate Spice Cake-vegan and oil/fat free https://www.recipefiction.com/2015/10/chocolate-spice-cake-vegan-and-oilfat-free.html