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–+ servings
Chocolate Zucchini Cake

Decadent Chocolate Zucchini Cake That's Vegan and Fudgy

This Chocolate Zucchini Cake is deliciously rich, fudgy, and completely vegan, making it a must-try dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Ground Flaxseed Acts as an egg substitute for binding
  • 6 tablespoons Water Hydrates the flaxseed
  • 1 tablespoon Apple Cider Vinegar Helps provide lift when reacting with baking soda
  • 1 cup Almond Milk Adds moisture; can substitute with yogurt or oat milk
  • 1.5 cups All-Purpose Flour Forms the cake’s structure
  • 0.5 cup Cocoa Powder Imparts a deep chocolate flavor
  • 1 teaspoon Baking Powder Leavening agent for rising
  • 1 teaspoon Baking Soda Leavening agent for rising
  • 0.25 teaspoon Sea Salt Enhances flavors
  • 0.33 cup Coconut Oil Contributes richness
  • 0.5 cup Maple Syrup Sweetens and adds moisture
  • 2 teaspoons Vanilla Extract Provides depth of flavor
  • 1.5 cups Zucchini (finely shredded, unpeeled) Adds moisture and nutrients
For the Frosting (Optional)
  • 1 tablespoon Matcha Powder For vibrant color and flavor
  • 1 cup Cashews (soaked) Blend for a creamy frosting
  • Chocolate Chips Optional, can mix into batter or top for indulgence

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • baking dish
  • blender

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking dish with coconut oil.
  2. In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it thicken.
  3. Mix 1 tablespoon of apple cider vinegar into 1 cup of almond milk and set aside.
  4. In a large bowl, whisk together 1.5 cups of flour, 0.5 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 0.25 teaspoon of salt.
  5. In another bowl, whisk together the flaxseed mixture, almond milk mixture, 0.33 cup of melted coconut oil, 0.5 cup of maple syrup, and 2 teaspoons of vanilla until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in 1.5 cups of zucchini.
  7. Transfer the batter to the prepared baking dish and bake for 30-35 minutes. Check for doneness.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. For frosting, soak 1 cup of cashews in water for at least 4 hours, then blend with matcha powder until smooth.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week if frosted.

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