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!
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.
The recipe was originally posted in October 2017 and the blog post has been updated in March 2020 with new step-by-step photos and helpful information. The recipe has not been changed.
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.
Gluten-Free Chocolate Zucchini Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.