Zucchini Mini Molten Cakes! Recipe

Name: Zucchini Mini Molten Cakes!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup + 2.5 tbsp cocoa powder; 1 1/4 cup pitted Sayer dates; 1 cup finely grated zucchini; 2.5 tbsp amaranth flour; 2.5 tbsp millet flour; 2 tsp vanilla extract; 6 tbsp pear sauce (unsweetened); 1 tbsp chia seeds; 2.5 tbsp Danielle's Vegan Butter (recipe coming soon!) OR frozen olive oil OR vegan buttery spread; 1 tbsp frozen olive oil; 1 cup + a little over 1/2 cup water; 2 dashes coarse sea salt; 1 tsp cinnamon; 1 tsp vinegar (apple cider or rice vinegar); 1 tbsp baking soda; 1.5 tsp baking powder

Servings: persons

1/3 cup + 2.5 tbsp cocoa powder
1 1/4 cup pitted Sayer dates
1 cup finely grated zucchini
2.5 tbsp amaranth flour
2.5 tbsp millet flour
2 tsp vanilla extract
6 tbsp pear sauce (unsweetened)
1 tbsp chia seeds
2.5 tbsp Danielle's Vegan Butter (recipe coming soon!) OR frozen olive oil OR vegan buttery spread
1 tbsp frozen olive oil
1 cup + a little over 1/2 cup water
2 dashes coarse sea salt
1 tsp cinnamon
1 tsp vinegar (apple cider or rice vinegar)
1 tbsp baking soda
1.5 tsp baking powder

1
Preheat oven to 350F. Lightly grease 5 mini mason jars (tiny jars) with a piece of parchment paper and a little frozen olive oil.
2
Pulse then blend first 1 cup of water with all ingredients except millet and amaranth in a food processor until smooth, stopping to scrape down the sides and blend again. Add millet and amaranth flour and blend until smooth. Add additional 1/2+ cup water and blend thoroughly. Taste! Add extra tsp cocoa if not chocolatey enough. Add extra water if too thick. Add extra dates if too bitter. The batter should be the texture of thick chocolate pudding.
3
Carefully spoon cake batter into mini-mason jars and fill each jar 3/4 full. Wipe the edges clean if you get batter on the rims of the jars to avoiding burning. Place mason jars in a DIY bain marie and bake 25 minutes in 350F oven until the top forms a dark crust but the middle is loosely set. They should look risen but not quite baked like a cake. DO NOT OVERBAKE! Serve immediately with a scoop of homemade ice cream (raspberry-port ice cream recipe available here: http://bit.ly/10OMQTk ) and a tiny raspberry shake (recipe available here: http://bit.ly/10OMQTk ).

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup + 2.5 tbsp cocoa powder, 1 1/4 cup pitted Sayer dates, 1 cup finely grated zucchini, 2.5 tbsp amaranth flour, and more.

Yes, Zucchini Mini Molten Cakes! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Mini Molten Cakes!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions