AGAVE CAKE RECIPES RECIPES

Steps:

• Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
• With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
• On low, beat in flour mixture alternately with milk. Pour into prepared pan.
• Bake at 325 for 45 min, or until tests clean. Cool completely.
• Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.

Steps:

• Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
• Combine chocolate and 1/4 cup of the oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt chocolate completely.
• Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
• In a seperate bowl, using an electric mixer, beat the remaining oil and the agave nectar. Add the eggs, one at a time, and beat well. Add the melted chocolate/oil mixture and vanilla and beat.
• On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
• Divide batter between the prepared pans. Bake 35-40 minutes, until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely.
• When cool, top the first layer with filling of your choice. Add second layer and frost tops and sides with frosting of your choice. If using https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html?p=3, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.