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Chocolate Zucchini Cake (vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 15 servings 1x
  • Diet: Vegan

Description

You won’t believe that this ooey-gooey, fudgy Chocolate Zucchini Cake is loaded with shredded zucchini, nor that it is completely vegan. It is that good!


Scale

Ingredients

Chocolate Zucchini Cake:

 Chocolate Frosting:

  • 2 tablespoons dairy-free margarine, soft
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder
  • 2 cups powdered sugar
  • 13 tablespoons plant-based milk

Garnishes (optional):

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

Instructions

  1. Preheat oven to 350 F.
  2. 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).
  3. Gently stir in margarine, vanilla, plant-based milk, and vinegar.
  4. In a separate bowl, combine cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
  5. Gradually fold in the dry ingredients into the mixing bowl, gently stirring only to combine ingredients.
  6. Stir in zucchini and chocolate chips gently.
  7. Spray a baking dish (9 x 3 inch) with non-stick spray and pour batter into the dish, spreading evenly.
  8. 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.
  9. 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.
  10. Slice into 15 squares.

Notes

Learn how to make aquafaba here.

  • 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

Keywords: vegan cake, vegan chocolate cake, chocolate zucchini cake