Vegan Zucchini Chocolate Cake
Indulge in the ultimate guilt-free treat with this Vegan Zucchini Chocolate Cake—a moist, rich, and irresistibly decadent dessert that’s packed with plant-based goodness. Made with grated zucchini for a boost of natural moisture and nutrients, this chocolate cake delivers a perfectly tender crumb without any eggs or dairy. Cinnamon powder adds a subtle warmth, while vegan dark chocolate chips provide bursts of extra indulgence. The batter comes together effortlessly with pantry staples like unsweetened applesauce, almond milk, and coconut oil, making this recipe both easy and accessible. Perfect for vegans and chocolate lovers alike, this showstopping cake is ideal for any occasion, whether served plain, dusted with powdered sugar, or topped with your favorite vegan frosting. Ready in under an hour, this dairy-free and egg-free dessert is guaranteed to delight your taste buds and impress your guests!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 0.75 cup Almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.5 cup Coconut oil (melted)
- 1.5 cups Zucchini (grated and gently squeezed to remove excess moisture)
- 0.75 cup Vegan dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon powder.
In a separate smaller bowl, combine the almond milk and apple cider vinegar. Let it sit for 2-3 minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the vanilla extract, applesauce, and melted coconut oil to the 'buttermilk' mixture, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the grated zucchini and, if using, the vegan dark chocolate chips. Ensure the zucchini is evenly distributed in the batter.
Transfer the batter to the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Serve as is, or top with your favorite vegan frosting or a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 32.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
