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Chocolate Zucchini Cake

This is the best Chocolate Zucchini Cake which is fudgy, chocolately, moist, rich, and so delicious! The recipe is vegan (dairy-free, egg-free), gluten-free, refined sugar-free, oil-free, and pretty healthy because it contains zucchini and sweet potato!
Course Dessert
Cuisine American
Keyword birthday, cake, chocolate, fudgy, moist, sweet potato, vegan, zucchini
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 393
Author Michaela Vais

Ingredients

Dry ingredients:

Wet ingredients:

Sweet potato frosting:

Instructions

  • Process all dry ingredients in your food processor and blend for some seconds. Transfer the dry ingredients to a big bowl.
    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
  • Whisk the 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).
  • Grate the zucchini (I used a medium one) with a grater and add it to the batter. Stir with a spoon (don't use a blender or food processor).
    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
  • Grease an 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┬ásee if it's cooked already).
    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
  • 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 pans, 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).
  • 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). If you use orange sweet potatoes 1/8-1/4 cup plant-based milk should be enough.
    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
  • Spead 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.

Notes

  • Instead of shredded coconut you can also use 66 grams of ground nuts or seeds of choice.
  • 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*
Fat 18.4g28%
Saturated Fat 6.1g31%
Sodium 182mg8%
Carbohydrates 49.4g16%
Fiber 7.1g28%
Sugar 28.1g31%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 393kcal | Carbohydrates: 49.4g | Protein: 7.5g | Fat: 18.4g | Saturated Fat: 6.1g | Sodium: 182mg | Fiber: 7.1g | Sugar: 28.1g