Chocolate Zucchini Cake
Chocolate zucchini cake is perfectly rich, moist, and fudgy – ready in 1 hour with heaps of chocolatey flavor (and no zucchini flavor!) + it’s egg-free, dairy-free & vegan!
Servings: 8 - 16
Calories: 370kcal
Equipment
Ingredients
- 1 tablespoon of apple cider vinegar
- 1 cup of plant-based milk (soy milk works best)
- 1 cup of granulated sugar
- 2 cups of all-purpose flour
- 1 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- ½ cup of neutral oil
- 1 teaspoon vanilla extract
- 2 cups of grated zucchini do not squeeze the liquid out of it
- 1 cup of vegan chocolate chips or vegan chocolate chunks
Instructions
- In a medium bowl mix the apple cider with the plant-based milk. Mix well until it begins to thicken. Set aside.
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
- Add the oil, vanilla extract, and zucchini to the bowl with the milk-apple cider mixture. Stir until fully combined.
- Add the wet ingredients to the bowl with the dry ingredients. Stir until fully combined. Set aside for the zucchini to continue to release moisture into the batter.
- Preheat the oven to 350 degrees F. and lightly grease a 9-inch round springform cake pan. Pour the batter into the cake pan. Level it with a spatula and evenly sprinkle the vegan chocolate chips or chunks. Gently press them into the batter and set aside while the oven preheats.
- Bake the cake for 45 to 50 minutes. Test for doneness by sticking a knife into the cake. If the knife comes out clean, the cake is done. If the knife comes out covered with wet batter, continue to bake in increments for 5 minutes. Do not overbake. If the knife comes out very slightly with batter, remove the cake from the oven and set it on a cooling rack. It will finish baking outside with its internal heat. Allow it to cool completely before slicing.
Notes
- To measure the flour: Fluff it in its bag, spoon it into the measuring cup, then use the back of a knife to level the top. That way, you’ll avoid a dense, dry cake.
- Don’t over-mix the batter: Otherwise, you risk ending up with a dense, rubbery cake.
- Grease cake pan liberally: To avoid it sticking.
- Leave it to cool: This will finish cooking/setting the cake. If you try to remove it from the pan too soon, it may fall apart.
Nutrition
Calories: 370kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 527mg | Potassium: 281mg | Fiber: 5g | Sugar: 26g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 3mg
