Vegan Chocolate Zucchini Cake Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This chocolate zucchini cake is hands down incredible. So rich and moist, you’d have no idea its vegan, gluten-free and filled with veggies!
This is seriously one of the most rich and delicious cakes ever! It’s easily served as a brownie, and so versatile with many ways to top it!
I love any time I can make a delicious sweet treat healthier, especially made with whole food ingredients! Better yet is when you can’t even tell that there’s secret healthy food hidden inside. It’s great to have desserts you can feel good about feeding yourself and your kids!
Ingredients
No boxes of cake mix here, just real ingredients to make a real good cake!
- cocoa powder
- coconut milk
- chocolate chips
- grated zucchini
- sugar
- oat flour
- baking powder
- apple cider vinegar
- salt
How to Make Vegan Chocolate Zucchini Cake
A little bit of effort is all it takes to whip up this decadent treat!
- Mix dry ingredients.
- Blend wet ingredients.
- Combine the two.
- Pour it into a prepared pan.
- Bake.
- Frost. (Optional)
- Serve!
Serving suggestions
This cake is really great all on its own, but I like to top it with any of the following:
- Vegan Ganache Frosting
- Vegan cream cheese frosting
- Vegan chocolate frosting
- Dairy free whipped cream
- Sprinkles
- Shaved chocolate
Tips and tricks
For the best vegan chocolate cake, follow these tips:
- You don’t want to squeeze the liquid out of the zucchini. You simply want to dab it a little. Best results are if you weigh it versus measure it.
- Double the recipe for a layered cake.
- You can add the chocolate chips in two parts for an uber chocolatey texture.
- To prepare the pan, spray with some coconut oil and wipe down to avoid sticking.
- Start checking for doneness at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over bake it then it will be gummy and not as moist and soft.
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
Common Questions
How do you grate zucchini?
Chop the ends off and peel the zucchini, use a cheese grater to shred the zucchini. You can also use the grating attachment on a food processor.
Can you freeze chocolate zucchini cake?
Yes you can! Wrap it well in foil or plastic wrap, then seal in an airtight freezer safe container. You can freeze it for up to 3 months.
How long does zucchini cake keep?
For the best flavor and freshness, eat up your cake within 4 days.
More easy Baked Goods
Any of these vegan recipes are sure to satisfy your sweet tooth!
Vegan Chocolate Zucchini Cake Recipe
This chocolate zucchini cake is hands down incredible. So rich and moist, you'd have no idea its vegan, gluten-free and filled with veggies!
Servings: 16
Calories: 171kcal
Ingredients
- 1 cup oat flour
- 1 ¼ cups cane sugar , can sub coconut sugar as well
- ¾ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup lite coconut milk
- ¾ cup dairy free chocolate chips (see note)
- ¾ cup grated zucchini (dabbed with a paper towel, see note)
- 2 tablespoons apple cider vinegar
To top (optional):
- Vegan cream cheese frosting
- Vegan chocolate frosting
- Dairy free whipped cream
- Sprinkles
- Shaved chocolate
Equipment
- blender or food processor
Instructions
- Preheat oven to 350 F/ 175 C
- Add the flour, cocoa powder, sugar, baking powder and salt to a bowl and mix well to get out any clumps.
- You can use a blender or food processor. If using a food processor only add half the coconut milk, as it thickens slowly add the rest of the coconut milk and blend. This is because if you add it all to start, it is too liquidy and can spray out of the sides. If using a blender add all the milk, half of the chocolate chips (or all if you prefer not to have the melted pockets of chocolate, see note), the zucchini and vinegar into a food processor. Blend well.
- At this point you can add the wet mixture into the bowl with the dry mixture and mix well. Or you can add the dry ingredients into the blender/processor and pulse to combine. You don’t want to over blend it. Scrape the sides as you go.
- If you kept out half of the chocolate chips, fold them into the batter now.
- Pour it into a prepared 8 or 9 inch square or circular pan. I spray the pan with some coconut oil and wipe down to avoid sticking.
- Bake for 45 minutes. Start checking at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over bake it then it will be gummy and not as moist and soft.
- Allow to cool completely.
- You can frost it how you prefer, or serve as is like a cakey brownie. You can also double the recipe and make a layered cake.
Notes
- You don’t want to squeeze the liquid out of the zucchini. You simply want to dab it a little. Best results are if you weigh it versus measure it.
- You can keep half of the chocolate chips out of the blender and add whole to the batter for a more melted chocolatey result.
- You can serve these plain like brownies or make it a cake with frosting. Double the recipe for a layered cake.
Nutrition
Calories: 171kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 180mg | Fiber: 3g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
