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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Hi Ela,
This cake looks amazing and i will try to bake it for my son’ birthday 🙂
I only have a 25cm pan, so a slightly larger pan than the one you use. How do you a should adapt my ingredients? Do you think i should add 1/4 of the amount of everything?
Thank you very much!
Maya
I would use 50% more of everything. Hope this helps. 🙂
I made this cake today and I am seriously disappointed. I followed the recipe to a T and weighed the ingredients (as opposed to using cup measurements). But after pouring the wet ingredients over the dry ingredients, the resultant mixture was dough-like and not batter-like. I had to add more coconut milk (250 ml) to loosen it up. It took ages to cook, as well. I bake a lot and know my oven – so I don’t know what went wrong. Taste-wise it was nothing like cake, more like bread.
Hello Binu! Very sorry it didn’t turn out as it should. I believe something must have gone totally wrong. I have made the recipe many times and it always turns out great. Also, when you check the reviews, there is nobody who described the same problem. Did you maybe use coconut flour instead of shredded unsweetened coconut?
Hi Ela, I used organic desiccated coconut and organic brown rice flour. I belong to a place where rice (and rice flour) and coconut are part of our staple diet.
I must say that in spite of the problems, the cake/bread is quite tasty. My son is happy to eat it.
It’s a healthy recipe; so will give it another go. Fingers crossed, it will be a success, the second time around.
Hi Ela,
The recipe calls for 1.5 cups or 240g of brown rice flour. I used the weight measurement (240g) when I made the cake. Out of curiosity, I weighed 1.5 cups of brown rice flour and discovered that it comes to only 190g. Could this be the problem?
Hello, the rice flour that I am using weighs 160 grams per cup. Also, if you check Cronometer.com or other sites online it says 1 cup of rice flour weighs 160 grams. I assume it depends on the brand. Maybe some are finer than others.
It’s a household favourite and I haven’t even made it with the icing! Thanks for the yummy recipe
That’s awesome, Fernanda! Thanks for your great feedback! 🙂
Can you put beetroot in this ???
Do you mean instead of the zucchini? It might work but I never tried it. 🙂
I recently tried beets in a cake recipe and it turned out amazing, that’s what intrigued me to this recipe. I’d give the beets a try!!
Sounds great!
Hey Ela!
I will bake this with soy flour because it’s all I have.
I’ve researched that it may result in denser, drier cake.
I will add more zucchini, or perhaps yogurt, to balance it out.
If you have any advice for this alternative, pls lmk.
Will post results 🙂
Never tried soy flour. Please report back how it turned out (without rating the recipe because you are going to change it). Hope it will work. 🙂
Hi!
This looks absolutely delicious. I was wondering what you believe could substitute the shredded. Iconic? My fiancé has no problem with coconut flour, milk, etc but cannot stand shredded coconut!! Thanks so much!
Shredded coconut** sorry for the typo!
Hi Caroline! It’s actually mentioned in the recipe notes. 🙂 I will copy and paste it for you:
“Instead of shredded coconut you can also use 66 grams of ground nuts or seeds of choice.”
Hello ela
Just wanted to know if the groundnuts need to be roasted or can be used as it is…also can one use fresh grated coconut.
Thanks
Meghana
Hello Meghana, the ground nuts don’t need to be roasted. I never tried freshly grated coconut, and I am not sure if it will work because it contains a lot of moisture as opposed to desiccated coconut. 🙂
Hi ela
I made the cake day before and it was super yummy…my husband loved it and I sent some for my friends and they loved it too…couldn’t believe that it had zucchini and sweet potato in it…thanks for the recipe … will make it again❤️❤️❤️
I am so glad you and your friends loved it, Meghana! Thanks so much for your great feedback. 🙂
Can you use date sugar in place of the coconut sugar?
Absolutely! 🙂
This is the most delicious vegan cake I’ve ever made. My birthday friends lovef it. I used fresh raspberry in the center.
I made this recipe twice so easy and delicious.
Thank you
Awesome! So happy you loved it. Would you mind leaving a rating for the recipe? Thanks! 🙂
Yum! My son LOVED his chocolate cake for his birthday! He has a lot of allergies and it’s so nice to find a good recipe he can eat! It was moist and delicious and so easy to make! I have made it two more times since then in cupcake/muffin form and they are even more fluffy and delicious, I add some chocolate chips on top instead of icing and freeze them for treats for him…. thank you!
That’s awesome, Justine! So happy you and your son loved my recipe. 🙂
I have been looking for a vegan gluten-free chocolate cake recipe for a long time and wow this one is simply superb… I tried it out and it is delicious and moist. My daughter is a little fussy sometimes and she saw me make it and she loves it which is such a bonus, you have no idea! Thank you so much or such a lovely recipe, you are amazing.
Wow, I am so glad you liked my vegan chocolate cake recipe! Thanks so much for your kind feedback, Char! 🙂
Hello Ella, looks delicious i wanted to ask the sweet potatoes need to be boiled or oven cooked ?
I boil them but cooking is fine too! 🙂
Hi Ela
I’m making this cake for the New Years Eve celebration. Best way to ring in the new year has to be with lots of good comforting chocolate. As I have to work today and into tomorrow I’m making the frosting tomorrow and that means I’ll be carrying the ingredients with me to my friends’ home one hour away. I hope to be successful and make a pretty cake for my friends and their kids.
Sounds amazing, Valeria! I hope the cake turns out beautiful and delicious. Enjoy! 🙂
This was incredible. I used regular all purpose flour and it turned out great. Def do not skip blending the coconut flakes/dry ingredients. Thanks!!!
Thanks for your comment, Ina! 🙂
Hi Ella, do white sweet potatoes work for the frosting as we cannot get orange in Mauritius 🙁
Hi! I used white sweet potatoes as well like mentioned in the recipe instructions. 😉 “If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup). If you use orange sweet potatoes 1/8 – 1/4 cup plant-milk should be enough”