Description

You won’t believe that this ooey-gooey, fudgy vegan Chocolate Zucchini Cake is loaded with shredded zucchini. It is that good! Plus this zucchini cake recipe is light yet loaded with flavor. Make it gluten-free with an easy swap.

Ingredients

Scale

Chocolate Zucchini Cake:

½ cup aquafaba (reserved liquid from a 15-ounce can of beans)
1 cup coconut palm sugar (or brown sugar)
½ cup dairy-free margarine, melted, cooled
1 teaspoon vanilla
½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
1 teaspoon white vinegar
¼ cup cocoa powder, unsweetened
1 ¾ cup all purpose flour
½ cup almond, coconut, or pecan meal
1 tablespoon ground flaxseeds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups shredded zucchini (about 1 medium-large zucchini)
1 cup dairy-free dark chocolate chips

Chocolate Frosting:

2 tablespoons dairy-free margarine, soft
1 teaspoon vanilla
2 tablespoons cocoa powder, unsweetened
2 cups powdered sugar
1–3 tablespoons plant-based milk, plain, unsweetened

Garnishes (optional):

Shaved or finely chopped dairy-free dark chocolate
Fresh berries (i.e., strawberries, blueberries, raspberries)

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Instructions

Preheat oven to 350 F.
Add aquafaba (bean liquid) to a large bowl with sugar, and use an electric mixer to whip until white and stiff (about 2-3 minutes).
Gently stir in margarine, vanilla, plant-based milk, and vinegar.
In a separate bowl, combine cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
Gradually fold in the dry ingredients into the mixing bowl, gently stirring only to combine ingredients.
Stir in zucchini and chocolate chips gently.
Spray a baking dish (9 x 13-inch) with non-stick spray and pour batter into the dish, spreading evenly.
Place in oven and bake for about 50 minutes, until fork inserted in center comes out clean. Makes a very moist, fudgey cake. Remove from oven and cool.
To make frosting, use an electric mixer to whip margarine, vanilla, cocoa powder, powdered sugar, and plant-based milk 1 tablespoon at a time until you achieve desired texture of a thick, creamy, fluffy frosting. When cake is cool, frost surface. Garnish, as desired, with shaved or chopped dark chocolate and berries.
Slice into 15 squares.

Notes

Learn how to make aquafaba here.

To make this recipe gluten-free swap out all purpose flour with a gluten-free flour blend.

May omit frosting if desired.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice of cake + frosting
Calories: 331
Sugar: 31 g
Sodium: 207 mg
Fat: 14 g
Saturated Fat: 5 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg