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
Chloe
I made this yesterday but left put the flax and coconut and replaced with extra flour.. I have to say it was so delicious! Gooey, chocolatey but with an earthy taste that made it feel wholesome and yummy! Will def try out more of your recipes! ????
Ela
Thanks for your feedback, Chloe! I am glad the cake turned out yummy 🙂
Nataliya
Hi Ela! I’ve baked this chocolate zucchini cake two times in about a month already. Me and my hubby absolutely loved it! It’s amazingly delicious ????! Much better than any normal chocolate mudcake. It turned out just perfect both times, moist and sweet enough, ohh …it’s texture is superb! Although I’ve used two times less sunflower butter (first time it was with peanut butter) than you recommend in the recipe to make it less fatty, the frosting was great and delicious and looked just like in your photo anyway!!!! I am honestly becoming addicted to your blog and trying out your wonderful recipes! I’ve tried about a half of them already and all turned out just perfect ????????!!!! Thank you so much for your amazingly delicious vegan recipes and the interesting and bright blog!!!????????????????❤️???? Please invent and share more !!!! ????????????????
Ela
OMG Nataliya!!! Your comment made me so, so happy! Thanks so much for your lovely words, they really mean so much to me and motivate me to create more delicious vegan recipes. Lots of love to you ❤️ Ela
Lily
I did this recipe at home and it was absolutely delicious, a rich, moist chocolaty taste without feeling sick afterwards. A healthier cheat meal alternative!!!
Ela
That’s awesome, Lily! I am so glad you liked my recipe 🙂 Thanks for letting me know! ❤️
Rose
Hi, i wanted to know what other flour I could use since I am allergic to rice?
Would a gluten free all purpose flour work well? Thanks!
Rose
Ela
Hi Rose, I never tried to bake this cake with a gluten-free all purpose flour blend, but it should work fine in my opinion. Please get back to me if you try it out. Thanks 🙂
Lili
Super Fantastic Fudgy Vegan dream-cake! Served it for my hubby’s birthday and everyone had 2nds! Thank you so much for sharing! Keep up the wonderful work…
Ela
So glad you and your family enjoyed this chocolate zucchini cake! Thanks for your amazing feedback, Lili 🙂
Sara of Shiso Delicious
Wow Ela this looks and sounds goooood 🙂 You certainly made me want to try it, and you know what, there was a birthday boy just recently who didn’t get a cake .. mainly because I didn’t have time to look for a good recipe, and I’m not a great baker myself, but this may be the one to try! Thanks for all your work on making these posts, they’re great! xx
Ela
Awww, thank you very much, Sara! So sweet of you to leave such a wonderful comment. Sending you love 🙂
kaitlin
Expensive! We don’t have a food processor here… Christmas gift anyone? 😉
Sue
All I can say is Yum! You made you made me drool.
Ela
So glad to hear that 😀
holidticgal
Hi Ela! What a glorious recipe! It is my first time to your site. Wonderful job! I need to avoid coconut for a beloved who’s allergic Can you please suggest a non processed sub for the dry coconut sugar, and any specific modifications as a result? Thank you for the note about subbing for the coconut flakes! 2. in addition, I’m wondering if any plant-based nut milk can be substituted each time where the recipe calls for coconut milk? I noticed in your frosting ingredients INSTRUCTIONS (although not for in the cake) you refer to it as “plant milk”, however in the body of the recipe it does not say the same. Are they easily interchangeable for both the cake and the frosting? If so, perhaps a recipe edit? Many people are sadly allergic to coconut.
3. Can you please specify whether the sweet potatoes are left with the skins on for the frosting?
Your photographs are stunning, and I especially love the beautiful design you did w the chocolate chips not entirely circling the whole cake. Very creative! Keep up the beautiful efforts!!
Thank you
From sunny California
Ela
Hello, thanks for your comment and your compliments. To answer your questions:
1) Did you ever try Xylitol? It’s a great alternative to sugar/coconut sugar. Just use the same amount in grams.
2) Canned coconut milk (even the light version) is higher in fat than e.g. store-bought almond milk which is watered down a lot. That’s why I often use canned coconut milk in my recipes because it makes a cake fluffier, richer and softer. You can, of course, use any plant-milk instead of canned coconut milk, however, the result won’t be as good. One option would be to make your own nut milk (for example almond milk or cashew milk or hemp milk…) because it will be higher in fat and taste better. Another option would be to use any store-bought plant milk and simply add 1-2 tbsp of oil to the recipe. I will add this info also to the recipe notes.
3) The sweet potatoes should be peeled
I hope this helps.
Best wishes,
Ela
Valentina
Ela, thanks for your answer. I guess we have more problems with yuca and yams 🙂 What about pumpkin and some starch? What do you think about it? Thanks!
Ela
Cooked pumpkin would be a good idea (I would not use any starch in addition). Try it and report back 🙂
Valentina
Hi Ela! The recipe is wonderful, I wanna bake cake for my birthday. And I have 1 question. What can I use instead of sweet potato? We have some problems with it in Russia. Thank you.
Ela
Hello Valentina, that is really difficult to answer because I never tried to substitute the sweet potato. It’s pretty unique in the recipe because it’s starchy, so it makes the frosting thick without adding any fat (like butter) and it also adds some sweetness. You could try regular potatoes, however, I am afraid the result just won’t be as good. Maybe any other root vegetable like yams or yuca would be a better option. Hope this helps 🙂
The_ocd_chick
I am going to make this as my birthday cake in a couple of weeks. This has been my favorite looking cake recipe.
Ela
Awww that’s great! I hope you will like my recipe 🙂
The_ocd_chick
What can I substitute the zucchini with it is really hard to find here at the moment.
Anja
Hallo, könnte ich die Leinsamen in dem rezept eins zu eins mit chiasamen ersetzen? Und kann ich Honig statt ahornsirup nehmen? Meine gastfamilie hat leider kein ahornsirup da…ich freue mich schon sehr auf das backen! Danke im voraus!
Ela
Ja das geht beides! Viel Spaß beim nachbacken 🙂
Kathy
I made this and it turned out terrific. It was super moist and dense. Everyone loved it! used large coconut flakes and would definitely use smaller ones next time, or chop them up some before throwing them in with all the other ingredients. I chose to use maple syrup in the cake and the agave nectar in the frosting. I used peanut butter as my nut butter and it gave the frosting almost a Reese’s Peanut Butter taste. I think I’ll try cashew or almond butter next time to get a more subtle taste. Great recipe!
Ela
Yay, that’s wonderful, Kathy! I am so happy that the recipe turned out terrific. Yummy, I will try out peanut butter next time because a “Reese’s Peanut Butter taste” sounds amazing 😀 Thanks for your great feedback 🙂
Winkyfarm
Made this for my husband’s birthday gathering and it was a winner!!! The cake was so decadent, moist and rich, no one could tell that it had zucchini or bake sweet in it!
Loved that no oil is required unlike most vegan cakes.
It was also super easy to make and I’m loving the tips and tweeks in peoples comments!
Most definitely be making this again!
Ela
Wow, that’s amazing! I am really thrilled about your wonderful feedback. Thank you so much for letting me know that the zucchini cake turned out great. 🙂
Bianca Zapatka
Dieser Kuchen ist einfach der Wahnsinn! So ein Meisterwerk! Du bist echt eine tolle Bäckerin Ela 🙂
Ela
Und du bist ein riesen Schatz! Dankeschön für deine lieben Worte 🙂
Audra
This looks like cake perfection! I can’t wait to try making it, especially that frosting. One question, do you squeeze out the zucchini do get rid of the extra moisture?
Thanks!
Ela
Hello Audra, thanks for your compliment. Actually, I did not squeeze out the zucchini, I simply grated it and added it to the batter. The first time I did blend the zucchini with the other wet ingredients but this resulted in a cake which was too moist. Adding the grated zucchini to the batter (without blending it) turned out pretty great. Hope this helps 🙂
Audra
Oh my!! I used a different frosting because of timing, but this cake!!! My husbands comment was “this might be my new favorite”. It’s perfectly moist and the top and edges got a little crunchy almost like a brownie. I love that it’s got healthy ingredients… I will definitely be making this again!
Ela
Yay, I am so thrilled to read that! Thanks so much for your awesome feedback, Audra 🙂
Marie
Thank you Ela for this delicious cake. My friends and me loved it! Will definitely make it again 🙂
Ela
So happy to hear that, Marie 🙂 Thanks for your feedback 🙂
Maria
Excellent job Ela ????♀️ now this cake will be on our list of favourite baked cakes ☺ I just put cashew butter instead of seed butter and it was fantastic frosting. Thanks!
Ela
That’s amazing, Maria! Cashew butter sounds delicious as well 🙂
beardedbritney
Hey Ela,
Vielen lieben Dank für dieses großartige Rezept! Der chocolate zucchini cake kam super an und schmeckt einfach fantastisch! Zudem endlich mal ein schokoladenkuchen der einen nicht erschlägt! Tausend dank dafür und ich freue mich auf weitere Rezepte! Werde berichten wenn ich was anderes von dir ausprobiert habe!
Ela
Das freut mich sehr!! Vielen Dank für dein wundervolles Feedback 🙂