This easy-to-make gluten-free chocolate zucchini cake might become your new favorite dessert because it’s fudgy, moist, rich, and so chocolaty! It’s a delicious vegan chocolate cake that is also perfect for birthdays! The recipe is not only gluten-free but also plant-based (dairy-free, egg-free), refined sugar-free, oil-free, and quite healthy because it contains zucchini and sweet potato!
Vegan Chocolate Zucchini Cake
Where do I begin? I think I just went to chocolate heaven after eating a slice of this delicious vegan chocolate cake. I am not kidding, this cake is so tasty even though it contains zucchini!
Chocolate cakes have a bad reputation because normally they contain lots of sugar, eggs, and butter, but not this one! Even though it’s a healthy chocolate cake, it tastes absolutely amazing. Also, would you guess that the creamy chocolate frosting contains sweet potatoes? I bet you wouldn’t!
I love hiding vegetables in my chocolate desserts. Actually, I already made brownies with zucchini, black beans, sweet potato, silken tofu, chickpeas, and even sweet peas. !
Why adding zucchini to a cake? The zucchini adds moisture, vitamins, minerals, and fiber. Check out this article to read about the health benefits of zucchini.
Oil-Free Chocolate Cake
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 lots 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. which makes them much healthier.
I am not saying that this gluten-free chocolate cake is fat-free because it is not. Fat adds taste and a great texture to baked goods, furthermore, it’s important to eat a diet with healthy fats. However, you can get similar results with ground nuts or seeds (like almond flour, nut butter, etc.).
How To Make A Gluten-Free Chocolate Zucchini Cake?
I promise that the recipe isn’t hard to follow. I also included step-by-step process shots for easy visual instructions. You can find the list of ingredients, measurements, nutrition facts, and instructions in the printable recipe below.
- Process the dry ingredients in a blender, then transfer them to a mixing bowl.
- Add the 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.
Flour Substitutes
Like almost 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 (from brown dry rice) in 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 Vegan Birthday Cake
If you were looking for an allergy-friendly chocolate cake for a birthday, then look no further. This vegan and gluten-free chocolate cake is a wonderful birthday cake because normally everyone loves chocolate, not only kids but also adults. A moist and rich chocolate cake was always my favorite birthday cake. I mean, you can never have enough chocolate in your life, right?! I hope you will give it a try and surprise your loved ones with this eggless chocolate cake for their birthdays.
Tips And Variations
- Make chocolate muffins: Pour the batter into a muffin pan and reduce the baking time by about 15-20 minutes. Make a toothpick test after 25 minutes.
- Add some flavor: You could add orange zest to make a chocolate orange cake! It’s a nice and refreshing twist!
- Add chocolate chips: If you love chocolate as much as I do, feel free to add dairy-free chocolate chips for a triple chocolate cake.
Chocolate Sweet Potato Frosting
You can make this 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, the sweet potatoes make the frosting not only thick but also pretty healthy.
This delicious gluten-free chocolate zucchini cake is so simple and every chocolate lover will enjoy it. If you try it out, please leave a comment and rating below and tag me with @elavegan and #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 desserts, definitely visit the following blog posts:
- Vegan Lava Cake
- Vegan Chocolate Pie
- Caramel Chocolate Brownies
- Vegan Chocolate Mousse
- 2-Ingredient Condensed Milk Chocolate Truffles
- Keto Chocolate Truffles (Vegan)
- Double Chocolate Chip Fudge Cookies
- Chocolate Salami (No-Bake Dessert)
- The Best Vegan Chocolate Pudding
Gluten-Free Chocolate Zucchini Cake
Ingredients
Dry ingredients:
- 1 1/2 cup (240 g) brown rice flour (see notes)
- 1 cup (150 g) coconut sugar (see notes)
- 3/4 cup (66 g) cocoa powder unsweetened
- 2 tbsp ground flax seeds or ground chia seeds
- 3/4 cup (66 g) shredded unsweetened coconut (see notes)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients:
- 2 cups (lightly packed) (240 g) grated zucchini (see notes)
- 1 1/3 cup (320 ml) coconut milk canned (regular or lite) (see notes)
- 3-4 tbsp (80 g) maple syrup or agave syrup
Sweet potato frosting:
- 2 small (300 g) sweet potatoes cooked
- 1 cup (240 g) sunflower seed butter or nut butter of choice
- 1/3 cup (105 g) maple syrup or agave syrup
- 4 tbsp (24 g) cocoa powder unsweetened
- 1/8 to 1/2 cup (120 ml) plant-based milk (amount depends on consistency / read instructions)
- 1/2 tbsp vanilla extract
- Pinch of salt
Instructions
- You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
- 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 cooked already).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.
- 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).
- 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.
Notes
- Some readers reported that they made the cake successfully with all-purpose flour. Cassava flour seems to work fine too. One reader reported that almond flour is unfortunately not working in this recipe.
- 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.
- I didn't drain zucchini but if yours is very watery it's recommended to drain it.
- 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.
Nutrition information is an estimate and has been calculated automatically
Paula
I made it!!! It’s simply delicious Thank you
Ela
So glad you enjoyed my recipe, Paula 🙂
Haller
Liebe Ela!
Das Rezept ist fantastisch!
Habs gleich ausprobiert und die Torte schmeckt lecker!
Haller
Das ist ein tolles Rezept! Habs gleich ausprobiert und schmeckt fantastisch!
Haller
Das Rezept ist fantastisch!!
So schön saftig und nicht zu süß,….
genau richtig für meine Familie!
Ela
Das freut mich sehr, vielen Dank für deinen lieben Kommentar 🙂
Bo
Yet another amazing creation, look how ‘chocolate cake’ this looks, you’d never guess it was so healthy! And I simply have to try that sweet potato frosting! Beautiful styling on all of these pictures and I love that you have included little shots in the recipe too. Can’t wait to try this one x
Ela
Thank you so much, Bo! I am blushing reading all your compliments. Lots of love 🙂
Nadia
Wow Ela! This cake sounds exceptional 😀 Love everything about it! It’s healthy, gluten-free, vegan and has hidden sweet potato and zucchini! Can’t really ask for much more in a chocolate cake 😀
Ela
Thank you very much, Nadia! Yes, I love to add veggies to baked goods, it makes them healthier and moister. 😀
Maria
Thanks Ela this looks so amazing I’m going to give it a try. My 11-yr old has been on this SFED diet for 4 months now and he misses so many of his favorite foods. Getting a dessert close to what he’s used hasn’t been easy and this one looks like it could do the trick on the chocolate front. I know you strongly recommend rice flour but how about oat or almond flour? Thank you!
Ela
A reader recently sent me a message and said she made the cake with oat flour and it worked. I think you will need to use more plant-based milk if you use oat flour because it absorbs more liquid than rice flour. Not sure about almond flour. Please report back if you give it a try. 🙂
Nicole
This cake is amazing.
We have now made it multiple times with the same fantastic result every time.
I’m just wondering if you have tried to freeze the frosted cake so that we can always have a spare on hand?
Ela
That’s good to hear Nicole, thanks for your feedback!
Yes, it freezes well. I tried it many times. 🙂
Dee | Green Smoothie Gourmet
Ela! I love your smart attitude about oil, you are so right — eat an avocado, not just the oil, eat a coconut, not the oil — and this cake! Oh my, it looks absolutely like a party all by itself! Thanks for sharing beautiful ! Dee xx
Ela
Aww, you are so sweet, Dee! Thanks for your lovely compliments, I really appreciate them. I wish I could share this cake with you 🙂
Géraldine
Hei Ela 🙂
Today was the first time i tried out a vegan cake based on zuccini, and honestly it turned out so well!
Also the frosting tastes amazing, thanks so much for the recipe????
Ela
Thank you so much for your great feedback, Géraldine. 🙂 Really happy to hear that the zucchini cake turned out great 🙂
Nisha / @rainbowplantlife
OMG THIS CAKE! That frosting looks sooo decadent and insanely good. Can’t believe it’s so healthy and made with sweet potatoes. The texture is out of this world. Amazing recipe, Ela!
Ela
Thank you, Nisha! Yes, sweet potatoes are amazing in desserts, they make everything so creamy. Glad you like it 🙂
Nunzia
Danke für das Rezept!! Sieht super lecker aus. Gibst das auch auf deutsch?
Lg aus Spanien
Ela
Hallo nach Spanien 🙂 Ich habe derzeit nicht sehr viel Zeit und komme deswegen nicht gut hinterher mit der Übersetzung der deutschen Blogposts, aber ich arbeite dran!
Natalia
OMG, Ela! This cake looks divine! Can’t wait to make it!
Ela
Thank you Natalia! I hope you will love it as much as I do 🙂
Natalia
Oh, yes, Ela! we loved it! Thank you for this beautiful healthy recipe!
Ela
That’s wonderful, makes me super happy, Natalia! 🙂
Dori0601
Hi Ela, been following you on IG for a while but this is the first time I have visited your blog. Great effort! Thank you for creating it.
Question about rice flour: can I make brown rice flour by blending brown rice in vitamix? Thank you!
Ela
Thanks a lot for your positive feedback! And yes, that’s possible. I already answered your question in the blog post. 🙂
Dori0601
Thanks Ela! Sorry I didn’t read the whole post properly, went straight for the recipe because I have been waiting for you to post it! Thank you! I couldn’t find any brown rice in the house anyway two I used coconut flower, just used less las per your advice in earlier comments. Currently the cake is in the oven so fingers crossed I haven’t messed it up with the replacement flour! X
Dori0601
No. Coconut flour doesn’t work too well. The cake was all right but I totally agree that flour is way too absorbent so the batter was actually too dense.
Ela
Thanks for getting back to me. Yes I know coconut flour is really tricky when it comes to baking, that’s why I don’t use it very often. It just absorbs so much liquid. Brown rice flour has been amazing in my recent baking, so I totally recommend it. You can make your own rice flour if you have a good high-speed blender. 🙂
Natalie | Feasting on Fruit
Ela I am amazed and stunned and massively craving a big chocolate slice right now–WOW! Zucchini can be so tricky to bake with but the texture looks incredible here and the ingredients are so simple and wholesome too. Next b-day in my family this needs to happen, because chocolate on chocolate will forever be a cake favorite at my house. Devils food–pssssh! Absolutely amazing, all the testing and trials were 100% worth it <3
Ela
Awww, you are adorable, Natalie! Thank you for your super sweet comment, I really appreciate your support. How I wish I could teleport myself to FL now and share this cake with you. Lots of love 🙂
Anna
What a wonderful creation Ela! It looks so creamy, it’s hard to believe it’s made with zucchini and sweet potatoes! Pictures look perfect, it all made my mouth water!
Ela
Thank you, my dear Anna. The veggies balance out the seed butter, haha. 😉 Big hug to you 🙂
Elz
Omg this looks amazing! My birthday is on Friday and I can’t have normal cakes due to sensitivity but I think I may have to get someone to make me this 😀 will report back. Does it have to be brown rice flour or could I use almond/coconut flour?
Ela
Hey Elz, yay I hope you will like it! I think both flours could work but I haven’t tried it out, so can’t say for sure. Coconut flour is very absorbent so you might need less of it. Is there a reason you don’t want to use rice flour?
Eleonora Leony Sulejmanova
Guten Morgen liebe Ela.
Ich würde gerne diese wunderbare Torte nachbacken.
Aber ich finde das Rezept nicht, auf deutsche Sprache?
Liebste Grüße Eleonora Leony
Ela
Hallo Eleonora, ich wünschte ich hätte mehr Zeit, dann könnte ich alle Rezepte im Handumdrehen auf Deutsch übersetzen, nur leider dauert es pro Blogpost mehrere Stunden und ich komme derzeit einfach nicht hinterher. Also bitte etwas Geduld. Ganz liebe Grüße zurück 🙂
Manjari
This looks amazing but so high calorie for only one slice! Wish there was a vegan cake I could enjoy without the guilt lol. Thanks though I may try this out next time I have people around to help me eat it.
Ela
Yes like mentioned, that’s because of the frosting. If you don’t add the frosting, it has less fat and calories. 😉 I have a couple of desserts on my blog which have less calories and fat, you might check them out. Btw “regular” cakes with eggs, butter, cream etc. often have double the amount of fat and calories but most people don’t take the time to calculate and publish the nutrition facts. 😉
Mona
Can I use coconut flour or regular one instead of rice flour? Thanks!
Ela
Hi Mona, I don’t know about coconut flour, as it is very absorbent. It might work but you will probably need less. And I already answered your question regarding regular flour in my blog post 🙂
The Vegan 8
This looks so amazing Ela! I love chocolate zucchini cake and have been wanting to do a cake or bread as well ever since having such success with my zucchini brownies, but it is tricky using zucchini so you don’t end up with a half gooey, half wet cake, haha! I love how smooth and rich the frosting looks as well. You know how much I love sweet potatoes and sweet potato frosting is such a wonderful choice for body and richness. I love how you decorated the frosting, so pretty!
Ela
Thanks so much for your lovely comment, Brandi. Oh yes, I hear ya about the gooeyness, haha. My first try with lots of zucchini ended up way too moist but somehow it was still delicious. And yes sweet potatoes are amazing and so versatile, I love them too! Thanks for the decoration compliment, you are a sweetheart 🙂
Chloe
Looks incredible Ela!! I’ll be giving this a go for sure!! Love Chloe (thesmallseed)????
Ela
Thanks for stopping by, Chloe! I hope you will like my cake if you try it out 🙂
Kamila
I love this looks amazing I will try it soon hopefully I success yam
Ela
Awesome! I hope you will like it as well 🙂
Kamila
I did it it’s yam and the of frosting incredible I love it
Ela
That’s awesome, Kamila! I am glad you liked it 🙂
Cassandra Vyravipillai
Hi Ela
I have white rice flour on hand, do you think this will work well?
Thanks for your time!
Cass
Ela
Hello! I haven’t tried the recipe with white rice flour yet. It should work, but I cannot tell you for sure. You can report back if you try it out. 🙂
LUZ BAEZA
Hi Ella love your feed, Im going to make tomorrow this cake, looks wonderfull, can i substitute almond milk for the coconut one?
Ela
You can but it will be less fluffy and moist because coconut milk contains more fat than almond milk. I would suggest adding 1-2 tbsp of oil if you want to use almond milk. 🙂