Vegan Chocolate Zucchini Cake
Course: Cakes, Desserts, Vegan BakingIngredients
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1/2 cup vegan butter – I used Earth Balance
1/2 cup Olive oil
Vegan equivilant of 2 eggs – I used EnerG
1 teaspoon vanilla extract
1/2 cup non-dairy milk
Juice of half a small lemon
2 cups grated unpeeled zucchini
Directions
- Preheat oven to 325°F.
- Lightly grease and flour a baking pan.
- Add lemon juice to non-dairy milk, and set aside.
- Sift flour, cocoa powder, baking soda and salt into a mixing bowl.
- Beat sugar, “butter” and oil in large bowl until well blended.
- Add egg replacer and vanilla.
- Mix in dry ingredients alternately with milk.
- Fold in the grated zucchini. I recommend draining it first by putting it in cheesecloth or a clean dish towel and squeezing as much liquid out as possible but it is not necessary. Just keep in mind that the more wet the zucchini, the longer the cake will take to bake.
- Pour batter into baking pan and bake cake until tester (knife, bamboo skewer) inserted into center comes out clean, about 40-60 minutes. The length of time it takes will depend on the pan you use, how accurate your oven temperature is, and how well drained your zucchini is, so keep an eye on it.
- Allow cake to cool completely in pan before serving. Enjoy!
Notes
- Some people like their Zucchini cake frosted or baked with chocolate on top, but honestly, I found it so moist and delicious, it didn’t need it.
Walnuts would make a nice optional addition to the batter, added at the same time as the grated zucchini
