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Chocolate Zucchini Cake (vegan)
Cakes & Cupcakes
Ingredients:
- 220 g (1 3/4 cups) all-purpose flour
- 65 g (3/4 cup) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 120 ml (1/2 cup) neutral oil (canola, avocado, or sunflower)
- 180 ml (3/4 cup) dairy-free milk (like oat or almond)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
- 2 cups grated zucchini (squeezed to remove excess water)
- 1/2 cup dairy-free yogurt or unsweetened applesauce (for moisture)
- 3/4 cup vegan chocolate chips (optional but delicious)
Equipments:
Nut-Free
Features:
Nut-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan or two 8-inch round cake pans.
- Mix wet ingredients: In a small bowl, combine plant milk and apple cider vinegar to make vegan "buttermilk." Let sit for 5 minutes. In a large mixing bowl, whisk sugars, oil, vanilla, and the vegan buttermilk mixture. Add dairy-free yogurt/applesauce and mix well.
- Add dry ingredients: Sift in flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined—don’t overmix.
- Fold in zucchini and chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let cake cool completely before slicing or frosting.
Chocolate Zucchini Cake (vegan)
12 slices
15 min
45 min
Ingredients:
- 220 g (1 3/4 cups) all-purpose flour
- 65 g (3/4 cup) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 120 ml (1/2 cup) neutral oil (canola, avocado, or sunflower)
- 180 ml (3/4 cup) dairy-free milk (like oat or almond)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
- 2 cups grated zucchini (squeezed to remove excess water)
- 1/2 cup dairy-free yogurt or unsweetened applesauce (for moisture)
- 3/4 cup vegan chocolate chips (optional but delicious)
Features:
Nut-Free
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan or two 8-inch round cake pans.
- Mix wet ingredients: In a small bowl, combine plant milk and apple cider vinegar to make vegan "buttermilk." Let sit for 5 minutes. In a large mixing bowl, whisk sugars, oil, vanilla, and the vegan buttermilk mixture. Add dairy-free yogurt/applesauce and mix well.
- Add dry ingredients: Sift in flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined—don’t overmix.
- Fold in zucchini and chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let cake cool completely before slicing or frosting.
