Chocolate zucchini cake

Chocolate zucchini cake recipe which is healthy, vegan, gluten-free, refined sugar-free, egg-free, dairy-free and oil-free. This healthy vegan chocolate cake is rich, fudgy, easy to make and delicious

Course Dessert
Prep Time 30 minutes
Cook/Chill Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 393 kcal
Author Ela


Dry ingredients:

  • 1 1/2 cup brown rice flour (240 g)
  • 1 cup coconut sugar (150 g)
  • 3/4 cup cocoa powder unsweetened (66 g)
  • 2 tbsp flaxseeds ground
  • 3/4 cup shredded coconut dried, unsweetened (66 g) / see recipe notes
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet ingredients:

  • 2 cups (lightly packed) grated zucchini (240 g)
  • 1 1/3 cup light coconut milk canned (320 ml)
  • 3-4 tbsp agave syrup or maple syrup (60-80 g)

Sweet potato frosting:

  • 2 small sweet potatoes, cooked (300 g)
  • 1 cup sunflower seed butter or any nut butter (240 g)
  • 1/3 cup agave syrup or maple syrup (105 g)
  • 4 tbsp cocoa powder unsweetened (24 g)
  • 1/8 to 1/2 cup light coconut milk canned (amount depends on consistency / read instructions)
  • 1/2 tbsp vanilla extract
  • Pinch of salt


  1. Put all dry ingredients in your food processor and blend for some seconds. Transfer the dry ingredients to a big bowl

  2. Whisk the wet ingredients (coconut milk and agave syrup) together in a bowl and pour it over the dry ingredients. Give the mixture a good stir with your whisk (you can also use a hand mixer if you want

  3. Grate the zucchini (I used a medium one) with a grater and add it to the batter

  4. Grease an 8-inch springform with some oil or line it with baking 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)

  5. Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a big knife or use dental floss (like I did).

    Note: If you have two 8-inch molds, then split the batter in half and pour it into each mold. This way you won't need to cut cake layers for the frosting. The baking time will be less if you use two molds (about 25-30 minutes)

  6. Mix 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-milk (I used 1/2 cup). If you use orange sweet potatoes 1/8 - 1/4 cup plant-milk should be enough

  7. Slather the frosting on the cake and decorate it as per your liking. Enjoy! The chocolate zucchini cake keeps fresh in the fridge for about 4-5 days

Recipe Notes

Instead of shredded coconut you can also use 66 grams of ground nuts or seeds


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 Facts
Chocolate zucchini cake
Amount Per Serving
Calories 393 Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 6.1g 31%
Sodium 182mg 8%
Total Carbohydrates 49.4g 16%
Dietary Fiber 7.1g 28%
Sugars 28.1g
Protein 7.5g 15%
* Percent Daily Values are based on a 2000 calorie diet.