Preheat your oven to 180°C/350°F. This is a crucial step to ensure that the cake bakes evenly. Grease two 8-inch cake pans and set them aside. You want to ensure your cake doesn’t stick!
In a bowl, combine the milk and vinegar. Whisk them together and let the mixture sit for a bit to curdle. This will mimic buttermilk and add moisture to your cake.
In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix them well. You’re creating the dry mix, which is vital for a balanced cake.
In a separate bowl, whisk together the milk mix, brown sugar, and unsweetened applesauce. Make sure they’re well combined before adding the dry ingredients. This mixture brings sweetness and moisture.
Now, combine the wet and dry ingredients. Stir until just combined, being careful not to overmix. If you do, your cake could end up dense instead of fluffy.
Fold in the shredded zucchini. This will add moisture and a hint of veggie goodness without changing the flavor. It’s a sneaky way to get some nutrients into your dessert!
Distribute the batter evenly among the two greased cake pans. Don’t worry if it looks a bit thick; that’s what you want!
Bake for 35 to 40 minutes or until a skewer inserted comes out clean. You’ll want to check around the 35-minute mark. The cake should look puffed and slightly cracked.
Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential for frosting later on!
When the cakes are completely cool, frost them generously with chocolate frosting. Layer them if you like! Slice and serve, watching everyone’s amazed reactions!
