This is the best vegan Chocolate Zucchini Cake which is fudgy, chocolaty, moist, rich, and so delicious! The recipe is plant-based (dairy-free, egg-free), gluten-free, refined sugar-free, oil-free, and pretty healthy because it contains zucchini and sweet potato!
Vegan Chocolate Cake With A Sweet Potato Frosting
Where do I begin? I think I just went to chocolate heaven after eating one slice of this delicious chocolate cake. I am not kidding, this cake is life! It’s so rich, chocolaty, even though it’s vegan, gluten-free, refined sugar-free and oil-free!
Chocolate cakes have a bad reputation because normally they contain tons of sugar, eggs, and butter but not this one! This vegan chocolate cake was made with zucchini!
Furthermore, the rich and creamy frosting contains sweet potatoes, which makes it a healthy chocolate cake with veggies. Yet it tastes absolutely delicious, like finger-licking’ amazing…
I love to bake but I actually never follow any recipes which I find online because most of them aren’t very healthy. A quick Google search for chocolate cake reveals thousands of recipes that contain either butter or a cup of oil. I mean seriously, who wants to eat a cake with so much oil or butter?! Your arteries won’t be happy.
I do have some recipes which contain a few tablespoons of oil but sometimes, I try to completely skip the oil. Even though oil is plant-based it’s a refined food that contains 100% fat and no fiber at all. So whenever possible I rather consume the whole plant and not the oil.
For example, instead of avocado oil, I eat an avocado. Or instead of coconut oil, I eat coconut meat. Whole foods are always complete and contain vitamins, minerals, fiber, etc. and is, therefore, much healthier.
I am not saying that this vegan chocolate cake is fat-free because it is not. Fat adds taste and a great texture to baked goods but you can get the same result with ground nuts or seeds.
Made With Zucchini And Sweet Potatoes
You can make this vegan chocolate zucchini cake with or without frosting. However, if you make it without the frosting it will be a little boring. The frosting is actually so rich, tasty and creamy, so I definitely recommend it.
Furthermore, I added sweet potatoes which make it not only thick but also pretty healthy. The zucchini adds moisture, vitamins, minerals, and fiber. Check out this article to read about the health benefits of zucchini.
Gluten-Free Chocolate Cake
Like all my recipes, this chocolate cake is vegan and gluten-free. The recipe contains brown rice flour and no “complicated” flour blend. If you aren’t gluten-free though, you can try out regular flour. One reader reported in the comments that she made the cake successfully with all-purpose flour.
Other readers reported that the cake came out fine with white rice flour or with a store-bought gluten-free flour blend. You can make your own brown rice flour if you have a good high-speed blender, however, store-bought flour is typically finer and less grainy.
I don’t recommend using coconut flour because it’s very absorbent and would dry out the cake.
The Perfect Birthday Cake
If you search a healthy cake for a birthday, then look no further. This vegan chocolate cake is a wonderful birthday cake because normally everyone loves chocolate, not only kids but also adults. So definitely check it out, and surprise your loved ones with a healthy cake for their birthday.
You Will Love This Chocolate Cake Because It Is:
- Refined sugar-free
- Easy to make
How To Make A Vegan Chocolate Zucchini Cake?
I promise that the recipe isn’t hard to follow. Check it out below in the recipe card. I also included step-by-step process shots for easy visual instructions:
- Process the dry ingredients in a blender and put them in a mixing bowl.
- Add wet ingredients and stir with a whisk or hand mixer.
- Grate the zucchini.
- Add the zucchini to the chocolate batter and stir with a spoon.
- Transfer the batter to a lined and greased springform or use two pans (read the thorough instructions below in the recipe card).
- Bake in the oven.
- Make the sweet potato frosting in a food processor or blender.
- Frost the cake.
You can use a different frosting, maybe you want to keep it simple and just use a glaze, like the one in my healthy no-bake brownies.
This vegan chocolate zucchini cake is easy to make and every chocolate lover will enjoy it. If you try it out, please leave a comment below and tag me with @elavegan on Instagram and/or Facebook. Don’t forget to use #elavegan as well, otherwise, I won’t see your post.
For more delicious vegan chocolate (cake) recipes, definitely visit the following blog posts:
- Vegan Lava Cake
- Best Vegan Brownies
- Flourless Brownies
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Healthy No-Bake Brownies
Chocolate Zucchini Cake
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- Process all dry ingredients in a food processor or blender for a couple of seconds. Transfer the dry ingredients to a big bowl.
- Whisk the coconut milk and agave syrup together in a bowl and pour it over the dry ingredients. Give the mixture a good stir (you can also use a hand mixer if you want).
- Grate the zucchini and add it to the batter. Stir with a spoon (don't use a blender or food processor).
- Grease a 7-inch or 8-inch springform with some oil or line it with parchment paper. Pour the batter into the springform and bake it in the oven at 375 degrees F (190 degrees C) for about 45 minutes (check the center of the cake with a toothpick after 40 minutes to see if it's
- Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a large knife or use dental floss (like I did).Note: If you have two 7-inch or 8-inch pans, then split the batter in half and pour it into each pan. This way you won't need to cut the cake in the middle. The baking time will be less if you use two pans.
- Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy and creamy frosting. If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup but you might need even more). If you use orange sweet potatoes 1/4 cup plant-based milk should be enough.
- Frost the cake and enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.
- One reader reported that she made the cake successfully with all-purpose flour.
- You can use any granulated sweetener of choice, for example, cane sugar, date sugar, etc.
- You can use 66 grams of ground nuts or seeds of choice instead of shredded unsweetened coconut.
- I recommend using canned coconut milk, however, you can also use different plant-based milk with the addition of 3 tablespoons of oil.
- The Nutrition Facts are for one slice if you cut the cake into 12 slices. Calculation includes the frosting! Without the frosting, the cake has approximately 213 kcal and 6.8 grams fat per slice.
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: