I just turned vegan last month (was vegetarian for 10 yrs) and not even a big fan of chocolate cake and this ROCKED MY WORLD! Shredded zucchini adds heaps of delicious flavorless moisture to your cake, so you get moisture and texture but it doesn’t add flavor, which is good because we don’t really want our deliciously rich chocolate cake tasting like green vegetables. Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Mix your batter until well combined. ★☆ And I lOOOOOVE that you use chickpea liquid!! 0.7oz (20g) dark chocolate, chopped; 1 cup zucchini, finely shredded; 1 cup vegan yogurt/pumpkin puree/apple sauce/mashed banana; ½ cup vegetable oil; 1 Tbsp apple cider vinegar; Coating: 3.5oz (100g) dark chocolate Allow your cakes to cool in the cake pans for at least 10 minutes before you remove them from the pans as they will be slightly fragile. This will ensure cake doesn't crack. Vegan … Hi, do you need to squeeze or discard any of the moisture from the zucchini, or just throw it all in the batter? Squeeze the zucchini and discard the liquid. Chocolate zucchini cake with coconut cream frosting is a delicious and beautiful dessert that’s gluten free and vegan. Happened upon this Vegan Chocolate Zucchini Cake and gave it a try. Greetings from Germany This is a great recipe! Will make this again for sure. Thank you , Hi Cara, sure, yoghurt should work great! This cake is a little more breakable than a regular sponge cake, you have to handle with care and let the cakes cool a bit before removing them from their cake pans. If you haven’t heard of it yet, don’t worry, you have now, and it’s the new thing! I confess to making a few changes – almond flour,a little extra coffee and raw cacao powder. Thanks so much for sharing Paula! *Espresso powder can be subbed for instant coffee powder. The cake came out perfectly. Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. And if it sounds weird don’t worry about that either. Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Transfer to a wire cooling rack to cool completely before frosting. Preheat the oven to 350 degrees. *Weigh your flour (and your zucchini) for the most accurate results. Zucchini in a cake will soon be exactly the same. Rude or insulting comments will not be accepted. INCREDIBLE!! Modified: Sep 22, 2020. Fantastic. It will be very thick. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. recipe ebook and to stay updated with all our latest recipes posted to the blog. In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla. Rinse the zucchinis (about 3 medium or 5 small) and shred them, the easiest way would be in a food processor, and add the correct amount to the mixing bowl. Just so I can eat cake more often!! […] Chocolate Zucchini Cake – Plant Based Folk […], […] I used the left over easy raw chocolate coating from the Vegan Chocolate Truffles I made last week. Texture and flavor are perfect. Once on cooling rack allow it to cool down to room temperature before applying frosting. Mix together the flour, baking powder, sugar, cacao and egg replacement. 5 from 2 votes. Hi Cristina, a substitute for this could be something like plain vegan yogurt. I'm so glad I found this recipe at just the right time. JUST DON’T!” And ……I did …..and they both loved it and were blown away! This cake is ultra rich, fudgy and delectably chocolatey! This site uses Akismet to reduce spam. I made it as written the first time and it was excellent! Looks deliciously decadent so who would ever know?? Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to the bowl of an electric mixer and starting at slow speed gradually increase speed until it’s thick and smooth. To learn more about affiliate links on Plant Based Folk, please read the, A decadent chocolate cake that is jam packed with zucchini, A vegan friendly recipe, cake, chocolate, chocolate cake, zucchini, Preheat oven at 180 degrees Celsius (356 degrees Fahrenheit), In a bowl mix flour and cocoa powered together, Mix in remaining dry ingredients and create a well, Add all wet ingredients into the well and mix through until cake batter forms. ★☆ Seriously?? I cut the frosting recipe in half. The Chocolate Fudge Frosting is a perfect match to this moist cake. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. It is: Keep the cake covered at room temperature where it will stay perfectly fresh for 2-3 days or covered in the fridge where it will stay good for up to 5 days. Prepare a bundt pan with coconut oil spray. Course Dessert. Well – wouldn’t you know – amazing results! Step 3: Bake. Can you freeze vegan chocolate zucchini cake? You can add some strawberries or some zucchini instead too! In a large bowl, combine all remaining ingredients, except chocolate chips or walnuts. Save my name, email, and website in this browser for the next time I comment. Thank you. Doesnt matter, this cake and the frosting are amazing!! (vegan + gluten-free) When most people think of farmers markets, they probably think of plenty of fresh produce, pretty flowers … However, this vegan chocolate zucchini cake is decadent with added moisture, texture, and nutrition! Actually, the real secret behind the perfect texture of this super tasty chocolate zucchini bread is the hidden vegetables inside. Chocolate Cake (Vegan) A delicious and super easy vegan chocolate cake. Haha I love this idea for getting your kids to eat veggies! Cuisine American. Add the zucchini and the remaining ingredients to the cake mix. If it’s too thick though add a tiny bit more non-dairy milk until you reach a spreadable consistency. Don’t make vegan cake for Dads BIRTHDAY!!! You can also store this layered zucchini cake on the counter … I love this cake!! Rude or insulting comments will not be accepted. Thanks so much for the lovely comment! In a second bowl combine wet ingredients – coconut oil, milk, sugar, chia egg and vanilla. – of course we do!). Maybe vegan buttercream? Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside. I’m sure once upon a time people thought carrots in a cake was weird and now everyone does it! So bring it on. Last, stir the shredded zucchini in by hand. Vegan Chocolate Zucchini Cake vegan - gluten free - nut free - sugar free 1 cup oat flour* 1/4 cup cacao powder (I like a scant 1/4 cup) Tall, light and fluffy, awesome and delicious, oil-free, CHOCOLATE layer cake, with a vegan frosting filling. I used a little espresso powder in this recipe, just to add a tiny kick to this recipe and just to enhance those chocolate flavors a little, but this could be omitted or subbed for instant coffee powder if you prefer. Vegan Stuffed Acorn Squash With Pumpkin Seeds - Any reason vegans, White Chocolate Candy Cane Ice Cream with Dark Chocolate Ganache, Healthy Snack Ideas For Kids (36 Amazing Plant-Based Recipes) -. Your email address will not be published. Print Recipe. The results were amazing!! *Nutritional information includes frosting but excludes decorations like chocolate chips and sprinkles. So fudgey and decadent and zero taste of zucchini! If you think of the texture of a carrot cake, then you’re getting close. As an Amazon Associate I earn from qualifying purchases. Such a unique twist. … Kids won’t eat veggies? Thank you! Moist, dense chocolate cake covered in a thick layer of dark chocolate morsels is what the end of your summer needs. OMG! The following chocolate cake recipe–adapted from my Chocolate Zucchini Brownies–can be vegan, gluten-free, grain-free, and also, if I’m not mistaken, kosher and parve. You don’t need to make your own mayonnaise, (but you can if you like!) You can freeze the chocolate zucchini cake in slices with the buttercream on, then allow it to come to room temperature for about 2 hours when ready to consume. A super thick, chocolate fudge frosting and lots of chocolate sprinkles and chocolate chips to throw around on top! So happy to hear it was a success. Imagine the best zucchini cake topped with a creamy chocolate … Sending this to Girlichef’s Friday Potluck and Harini’s Only Baked Event and Amee’s Fit and fabulous Fridays. I just picked some zucchini out of the garden and will be making this right away. On the other hand we get to count a slice of vegan chocolate cake as a serving of green vegetables (or do we? It is dense and fudgy, almost more like a brownie than a cake. I really love anything chocolate like this chocolate zucchini cake! Required fields are marked *. Thanks for sharing! Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside. I also tried many vegan recipes with varying levels of success, so was relieved that your one came out good and I got the from the family. Yes! And what pairs better with a fudgy vegan chocolate zucchini cake than a chocolate fudge frosting? Add in wet ingredients and whip together until it the consistency is thick enough to place onto the cake. If you want a spongey chocolate cake then you definitely want our easy vegan chocolate cake which is totally divine by the way! It is not light and fluffy and spongey though! any store-bought brand will do! Ultra rich, fudgy and decadent vegan chocolate zucchini cake with a chocolate fudge frosting. Im glad I live alone because its all mine! Excuse me if it is already (maybe it’s me that’s a bit behind – always a possibility!). I really hope you will love this vegan chocolate zucchini cake! Lightly grease an 8×8″ or 9×9″ baking dish and set aside. Going to give it a try? Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Whisk the coconut milk and agave syrup together in a bowl and pour it over the … I have never tried it in a bundt pan, but I think it would work, it would just need a much longer baking time. Your email address will not be published. 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