Best Vegan Zucchini Chocolate Cake (Gluten-free)
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This Vegan Zucchini Chocolate Cake is:
*moist and perfect for a birthday cake
*Vegan and Gluten-Free
*Healthy and easy to make
*Allergy-friendly: gluten-free, dairy-free, egg-free, soy-free, corn-free, peanut-free, nut-free
It’s zucchini season here; so when one of our sweet neighbors brought us some beautiful zucchini from their garden, I decided to make some chocolate zucchini bread. Recently, I successfully made gluten, dairy, and egg-free banana bread; so I felt adventurous to try for a gluten-free, egg-free, vegan zucchini chocolate banana bread. It turned delicious and moist like a cake. I was so excited to sneak in some more veggies, while eating dessert. It actually felt like cheating, since it tasted so good.
However, today I’m not sharing the zucchini banana bread (if you want it, let me know below in the comments), I’m sharing something even more exciting. Since, the bread had a moist, cake like consistency , I decided to turn it into a chocolate cake. It’s difficult to make a great gluten-free, dairy-free and egg-free cake, so I usually stick to cupcakes since they are easier. I was thinking: it could be perfect for a birthday chocolate cake, healthy and allergy friendly. The zucchini could replace the eggs that make a cake moist, so I gave it a try.
Zucchini’s Health Benefits
Having another gluten dairy free dessert that is tasty and healthy in the same time is a win-win.
Zucchini has some impressive health benefits. It’s high in B vitamins, vitamin C and A, folate, zinc, and magnesium. It has more potassium than bananas. It’s also low in carbs, calories, and sugars. Therefore, including zucchini in your family’s meals is beneficial for everyone.
Going back to our cake, do you want to know how it turned out? The verdict is that the vegan gluten-free chocolate cake turned out to be delicious, tasting like regular chocolate cake (you know the one with dairy and eggs) with a great consistency. It was also so easy to make: everything gets blended together in a blender or food processor, and then the dough is poured in a cake pan.
I think I might have discovered the best vegan, gluten-free birthday cake recipe.
Also, I added the easiest most delicious dairy-free refine sugar-free chocolate ganache. We pretty much use it for everything instead of vegan frosting. You only need two ingredients, cocoa powder and maple syrup.Click here for the recipes and directions.
Ingredients for vegan zucchini chocolate cake
For this vegan zucchini chocolate cake you will need:
*Cake Pan
* Box Grater
* 2 Cups Shredded Organic Zucchini
* 3 Cups Organic Gluten-Free Rolled Oats
* 4 tbsp. Organic Applesauce
* 1/4 cup Organic Coconut Milk
* 3 tbsp. Turbinado raw sugar or Maple Syrup
* 3 tbsp. Cocoa powder
* 1 tsp. Vanilla
* 1 tsp. Baking Soda
* 2 tsp. Baking Powder
* pinch of Salt
Notes: Coconut milk can be replaced with water, and applesauce with olive oil.
- 2 cups Shredded Zucchini about 4 medium zucchini
- 2 cups Organic Gluten-free Rolled Oats
- 4 tbsp Organic Applesauce
- 1/4 cup Organic Coconut Milk
- 3 tbsp Turbinado Sugar
- 3 tbsp Cocoa Powder
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- pinch of Salt
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Preheat oven to 350 F.
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Oil a 8-inch spring form cake pan.
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Wash and peel the zucchini.
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Using a grater, shred zucchini (don't drain the excess water).
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Add the shredded zucchini to the high speed blender or food processor.
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Add the rest of the ingredients to the blender.
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Blend all ingredients together until all is smooth.
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Add batter to the cake pan.
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Bake it to 350 for about 20 mins or until the middle of cake is cooked. To check, insert a toothpick in the middle of the cake, if it comes out with wet batter on it it, will need more time.If the toothpick is clean, then the cake is done.
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Top it with vegan chocolate ganache or chocolate frosting.
Having read this I thought it was rather informative. I appreciate you spending some time and effort to put this information together. I once again find myself personally spending way too much time both reading and posting comments. But so what, it was still worth it!|
For this to be corn-free you need to use corn-free baking powder. (Most baking powder is about 1/4 cornstarch.) You can put some together yourself by stirring together: 1 part baking soda, 1 part tapioca starch, 2 parts cream of tartar.
Also, most vanilla extract is 35% corn alcohol. You can get around this by making your own using potato vodka (https://allergen-free-cuisine.blogspot.com/2015/08/corn-free-vanilla-extract.html), which does take some time. Alternatively, you can scrape some of the inside of a vanilla bean into your batter.