Enter this Vegan Chocolate Zucchini Cake! Whether you are following a vegan diet, have loved ones with dietary requirements, or want to enjoy a healthy-ish dessert, this recipe is for you. Three super moist, perfectly sweet, and extra chocolatey cake layers are frosted with light and fluffy dairy-free buttercream. Decorate with chopped chocolate or chocolate chips, and you’ll have the most delicious vegan cake to share with family and friends.
This recipe is easy to make. Start by mixing the dry ingredients together in a bowl. Add in the wet ingredients. Finally, fold in the shredded zucchini. Most commonly, I would tell you to squeeze the liquid out of the shredded zucchini, but in this case, it adds extra moisture to the cake. Divide the batter between three greased cake pans and bake for 30-35 minutes. Once baked, allow the cakes to cool completely. Meanwhile, make the dairy-free buttercream icing. Assemble the cake and decorate as desired. Slice, eat and enjoy!
To make the Vegan Chocolate Zucchini Cake, you will need the following ingredients:
Preheat the oven to 350 °F and grease three 8-inch cake pans with coconut oil and line them with parchment rounds.
In a bowl, combine 3 cups all-purpose flour, 2 ¼ cups cane sugar, ¾ cup cocoa powder, 3 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
Add in 2 ¼ cups almond milk, ¾ cup applesauce, 2 ½ teaspoons apple cider vinegar, and 1 ½ teaspoons vanilla extract and mix with an electric mixer until combined.
Fold in the zucchini with a spatula.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Run a knife along the edges and carefully invert the cakes onto a cooling rack. Let cool completely before icing.
Cream together 1 cup softened dairy-free butter and 3 tablespoons almond milk, then mix in ¼ cup cocoa powder and 4 cups powdered sugar. The icing should be thick but spreadable. If it is too thick, add a tablespoon of milk. If it is too thin, mix in ¼ cup powdered sugar.
Once the cakes are cool, use a serrated knife to remove the domes off.
Place one cake layer on a serving plate. Scoop a large dollop of buttercream icing onto the first cake layer and spread it. Top with the second cake and spread with another large scoop of buttercream. Add the final cake layer and spread with the remaining buttercream icing. Top with chocolate chips or chopped chocolate, if you wish.
Serve and enjoy!
This Vegan Chocolate Zucchini Cake is as beautiful as it is delicious. Let us know if you give it a try! Snap a photo of your cake and tag us on Instagram using @cookmerecipes and #cookmerecipes. We love seeing what you’ve made!
Dairy-Free Recipes
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Vegan Recipes
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