Cakes - Desserts - Vegan Baking

Vegan Chocolate Zucchini Cake

Plant Based Chocolate Zucchini Cake
Vegan Chocolate Zucchini Cake
A zucchini cake that is so moist and delicous, it tastes like brownies.
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  1. 2 1/4 cups sifted all purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 1/2 cups sugar
  6. 1/2 cup vegan butter - I used Earth Balance
  7. 1/2 cup vegetable oil
  8. Vegan equivilant of 2 eggs - I used EnerG
  9. 1 teaspoon vanilla extract
  10. 1/2 cup non-dairy milk
  11. Juice of half a small lemon
  12. 2 cups grated unpeeled zucchini
  1. Preheat oven to 325°F.
  2. Lightly grease and flour a baking pan.
  3. Add lemon juice to non-dairy milk, and set aside.
  4. Sift flour, cocoa powder, baking soda and salt into a mixing bowl.
  5. Beat sugar, "butter" and oil in large bowl until well blended.
  6. Add egg replacer and vanilla.
  7. Mix in dry ingredients alternately with milk.
  8. Fold in the grated zucchini.
  9. Pour batter into baking pan.
  10. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan.
  1. 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.
  2. Walnuts would make a nice optional addition to the batter, added at the same time as the grated zucchini
Sweet Vegan Living
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