Vegan Chocolate Zucchini Cake Recipe

5 from 1 vote

Vegan Chocolate Zucchini Cake Recipe

I know it sounds unconventional, but this vegan chocolate zucchini cake is rich, fudgy, decadent, and ready in just under an hour. I blend grated zucchini, cocoa powder, and dairy-free chocolate chips into the batter, creating a moist chocolate cake that you would never guess has vegetables.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 171kcal

Author: Anjali Shah

Equipment

blender or food processor

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):

US Customary - Metric

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

My #1 Secret Tip for this vegan chocolate zucchini cake recipe is to lightly dab the grated zucchini instead of squeezing it completely dry. That little bit of moisture is what creates the incredibly rich, soft crumb. If I remove too much of the liquid, the cake is dry and less fudgy. If possible, I weigh the zucchini instead of measuring it for the most consistent results.
Mix thoroughly: I whisk the dry ingredients until everything is evenly combined, and no lumps remain before adding the wet mixture. Breaking up the cocoa powder at this stage prevents dry pockets.
Blend gradually: If I use a food processor instead of a blender, I slowly pour in the coconut milk while the machine is running. This keeps the thick batter from splashing out of the sides and helps everything blend into a silky smooth mixture.
Bake just right: I begin checking the cake around the 40-minute mark instead of waiting until the full baking time. I look for a toothpick that comes out mostly clean with just a little moist batter near the bottom, since the cake continues cooking as it cools. This keeps every slice soft instead of dry.
Double up: For celebrations, I double the recipe and divide the batter between 2 cake pans. After the layers have cooled completely, I stack them with plenty of glossy frosting in the middle.
Measure carefully: I always weigh my oat flour when possible instead of using measuring cups. Even a small amount of extra flour can make gluten-free cakes heavier.

Nutrition