Get ready to revolutionize your dessert game with a cake that's so decadent, you won't believe it's secretly healthy! This Vegan Chocolate Zucchini Cake is the ultimate sneaky treat that packs a nutritious punch while satisfying your deepest chocolate cravings. Imagine a moist, rich chocolate cake that hides a surprising vegetable ingredient, creating a dessert so incredible that even the most skeptical food lovers will be begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup non-dairy milk
- 1 cup vegan butter (for icing)
- 4 cups powdered sugar (for icing)
- 2 tbsp non-dairy milk (for icing)
- 1 tsp vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring sides are also covered.
- Grate the zucchini using a box grater, then gently squeeze out excess moisture using a clean kitchen towel. Set aside.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, whisk together sugar, vegetable oil, vanilla extract, and non-dairy milk until well combined and smooth.
- Add the grated zucchini to the wet ingredients and mix thoroughly.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, which can make the cake dense.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat vegan butter in a stand mixer until creamy and smooth.
- Gradually add powdered sugar, non-dairy milk, and vanilla extract, mixing on low speed until fully incorporated and smooth.
- Once the cake is completely cooled, frost with the vegan buttercream, spreading evenly with an offset spatula.
- Optional: Garnish with chocolate shavings or fresh berries before serving.
Tips
- Moisture Management: When grating zucchini, squeeze out excess water thoroughly. This prevents a soggy cake and ensures the perfect texture.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Room Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better integration.
- Cool Completely: Let the cake cool entirely before frosting to prevent the buttercream from melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customization Hack: Feel free to add optional mix-ins like chopped nuts or dairy-free chocolate chips for extra texture and flavor.
- Frosting Perfection: For a smoother buttercream, sift the powdered sugar before mixing to eliminate any lumps.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 3g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 0mg
