Moist and chocolatey, this vegan chocolate espresso cake is bursting with flavor! Either as individual cakes or as a loaf, this recipe can be made in under an hour for a delicious sweet treat.
Happy October, everyone!
Do you know that October is my favorite month of the year? There is nothing quite like early fall. First of all, you’ve gotta love those crisp mornings. Especially when you can sit outside with a chai tea latte and a fresh scone. Then, of course, there are warm-weather clothes. Give me all the sweaters, scarves, boots and beanies and I’m one happy gal.
But, perhaps the best thing about fall is that baking season is upon us once again. So grab your whisks and mixing bowls and stock your kitchen with those baking essential because it is time to bake.
We are kicking off this October with a vegan chocolate espresso cake. This ultra-rich and fudgy cake is filled with zucchini, chocolate, and the bold flavors of coffee for the ultimate fall comfort food.
Let’s take a closer look!
Recommended Ingredients & Equipment
Ingredients & Substitutions
- All-Purpose Flour – For a gluten-free brownie, you can use a 1:1 gluten-free flour blend.
- Cocoa Powder – I always prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
- Baking Soda & Powder
- Salt
- Oil – I recommended avocado or olive oil. You could also use melted coconut oil or vegetable oil.
- Granulated & Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend brown coconut sugar.
- Applesauce – The applesauce acts as the binder for this cake. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- Vanilla Extract
- Zucchini This recipe calls for 2 cups which is typically 2 small or one large zucchini.
- Instant Coffee (optional)
- Vegan Chocolate Chips
Recommended Equipment
For this recipe, you will need basic equipment like a mixing bowl, measuring cups, kitchen utensils, and individual 6oz ramekins or one 9×4 loaf pan.
You will also need a handheld shredder or a food processor with a shredding attachment. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Chocolate Cake
Step One – Mix Dry Ingredients
That’s the flour, cocoa powder, baking soda, baking powder, and salt. Whisk it together until everything is uniformly combined.
Step Two – Shred the Zucchini
I highly recommend using a food processor with a shredding attachment. A food processor can shred the zucchini in under a minute and you don’t have to worry about shaving off the tips of your fingers! But if you do not have a food processor, a handheld shredder will do.
Step Three – Combine the Wet Ingredients
In a liquid measuring cup, whisk together the oil, sugars, applesauce, vanilla extract, and coffee (if using). Once well combined, add the shredded zucchini.
Add the wet ingredients to the dry and fold them together with a rubber spatula until the batter is evenly hydrated. Take care not to overmix or that batter will become tough and gummy. Once you have a uniform batter, fold in the vegan chocolate chips.
Step Four – Bake the Cake
Transfer the cake batter to six (6 oz) ramekins or oven-safe mugs. Alternatively, you can make a chocolate zucchini loaf. This batter fits roughly in a 9×5 (or similarly sized) loaf pan. Bake the cakes for 25-30 minutes. If making a loaf, bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.
Remove from the oven and let the cakes cool in the ramekins for at least 30 minutes before serving.
Disclosure: This post may contain affiliate links.
Serving And Storing
Let the cake cool in the pan for at least 30 minutes before removing it. Because this cake lacks the same structure that flour gives the cake, it could fall apart if removed too early from pan. Serve the cake chilled with fresh berries and powdered sugar.
Leftover cake can be wrapped tightly and stored in the refrigerator. Eat leftover cake within 5 days.
Tips And Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be.
- Do not open the oven door while the cake is baking or it may fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.
Frequently Asked Questions
How do I make this recipe into a loaf?
If you are making this cake into chocolate zucchini bread, use a 9×5 or similarly sized loaf pan. Make sure to generously spray the loaf pan before adding the batter. Bake for at least 35 minutes before checking for doneness. Once the loaf is done, let it cool 60 minutes in the loaf pan before flipping it out to cool completely.
Can you make this mug cake in the microwave?
Yes, you can! Make sure not to over-fill the mugs and cook them on full power for 90 – 120 seconds. Keep a careful eye on the cake to ensure the batter doesn’t spill over as it cooks.
Definitely. If you don’t like the coffee flavor or want to serve this to kids, you can omit the espresso powder altogether.
Can I make this chocolate cake without oil?
If you are looking for an oil-free vegan cake, swap out additional applesauce for the oil with a 1:1 ratio.
More Vegan Cake Recipes
- Classic Lemon Pound Cake
- Gluten-Free Carrot Cake
- Gingerbread Bundt Cake
- Flourless Chocolate Cake
- Lemon Olive Oil Cake
Vegan Chocolate Zucchini Cake
Ingredients
- 1 1/2 cup flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/4 cup avocado or olive oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup apple sauce
- 2 tsp vanilla extract
- 2 cups shredded zucchini
- 4 tbsp instant coffee, optional
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 6 individual 6oz ramekins or one 9×4 loaf pan. Set aside.
- With a handheld shredder or the shredder attachment of your food processor, shred the zucchini and set aside.
- In a small bowl combine flour, cocoa powder, baking soda and powder, and salt.
- In a separate bowl whisk together oil, sugar, apple sauce, and vanilla extract. Add shredded zucchini and mix until fully incorporated. Transfer the wet ingredient into the flour mixture and fold together until the batter is evenly hydrated. Do not overmix. Fold in the chocolate chips.
- Fill ramekins 3/4 full. Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool for 30 minutes before serving.
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be.
- Do not open the oven door while the cake is baking or it may fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.
- How do I make this recipe into a loaf? If you are making this cake into chocolate zucchini bread, use a 9×5 or similarly sized loaf pan. Make sure to generously spray the loaf pan before adding the batter. Bake for at least 35 minutes before checking for doneness. Once the loaf is done, let it cool 60 minutes in the loaf pan before flipping it out to cool completely.
- Can you make this mug cake in the microwave? Yes, you can! Make sure not to over-fill the mugs and cook them on full power for 90 – 120 seconds. Keep a careful eye on the cake to ensure the batter doesn’t spill over as it cooks.
- Can you omit the coffee? Definitely. If you don’t like the coffee flavor or want to serve this to kids, you can omit the espresso powder altogether.
- Can I make this chocolate cake without oil? If you are looking for an oil-free vegan cake, swap out additional applesauce for the oil with a 1:1 ratio.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
V says
Hi
Can I bake this into a 8 or 9 inch cake ? Is the zucchini flavor obvious ? Can i omit the zucchini ? Doesn’t sound very tempting or perhaps replace it with something else ?
Sarah McMinn says
Yes, you can ake it in a cake pan. No, the zucchini isn’t obvious. if you want a more classic chocolate cake recipe, you can try this one.
November says
P.S. If I wanted to use organic maple syrup as a sweetener: A) How much should I use and B) how do I need to alter the recipe to balance the wet and dry ingredients?
Thank you xx
Sarah says
I’m not sure how best to swap out the sugar for maple syrup without some trial and error.
November says
Hi. So, I started getting into baking so that I can control the ingredients in my sweets. I do only organic ingredients, without exception. I do only sprouted flour and I do not use cane sugar. In recipes that call for a dry sweetener, I have used both date and coconut sugars.
SO – do I substitute the brown and white sugars in this recipe with the same amount of coconut or date sugar (or a combo of both)?
Also, I do not use chocolate chips. The two brands that I found, one you recommended and one I used a long time ago….well, neither are acceptable. Lol. Neither is organic…one has cane sugar as its first ingredient and one has soy lecithin which is a big no-no (contains microestrogens and is processed with hexane). So the chocolate chips are definitely out.
SO – will that affect the quality of the cake at all?
Third – I generally use coconut oil for baking (processed so coconut flavour is gone), I assume that will work, but thought I’d check in with you about it.
Appreciate your feedback. Thank you.
Sarah says
Hey there,
I believe coconut sugar would work for this recipe. I haven’t tried it personally but I would try a 1:1 ratio. You can omit the chocolate chips, that won’t affect the cake. Coconut oil will work!
Srivalli says
HI, I read you mention that you have used Flax seeds in this recipe, however I don’t find that being listed out..was flax seeds used in this recipe and if so, how much?
Kitchen'r Jon says
Sarah,
Benji and I made these this afternoon and they were amazing! I even managed to squeeze a bit of extra zucchini in there…. Oh and we sub’d honey for the sugar and got great results (I reduced the water in the “egg” by 1 Tbs. to account for the honey’s liquidity).
Thanks,
Jon
Sarah says
Sounds great! I should try it again subbing out the granulated sugar. Molasses or brown rice syrup would probably work great too.
Kitchen'r Jon says
Totally! I was also considering maple syrup. For me honey is my most local option and the one with the least processing, but I understand why you probably won’t be using it 🙂
narf7 says
Beautiful! I am SO going to have to make these now (and then some more because these will be inhaled before they get out of the oven!). I just recently discovered your amazing blog through another blog and you have been duly crammed into my overstuffed rss feed reader. Thank you for sharing your amazing recipes with us as a long standing vegan who lives in Tasmania a.k.a. the meat eating capital of Australia, I salute you! 😉
Sarah says
I’m glad you found me! and well done representing vegans in Tasmania…must not always be easy.
McKinley says
The prospects of this recipe excite me greatly! …except I was taken aback when I saw you’re using instant coffee. Why not fresh ground bean? And if one could/did use fresh ground bean, how do you think the measurement would alter?
By the way, I came to your site by way of Homestead Survival on facebook…immediately bookmarked you. Thanks so much for sharing!
Sarah says
Hey, I’m glad you found me! i use instant coffee because it dissolves better in the batter. If you were to use regular coffee I would suggest grinding it up very fine (like espresso fine) so that it disperses well. I would also change the amount to 2 tbsp since regular isn’t as strong. let me know how it goes!
McKinley says
Sarah – I finally got the time to make this and…my goodness it’s wonderful!!! We loved it! The zucchini made for super moist cakes and the flavor balance was superb. I did use cocoa flavored coffee bean ground espresso fine and it seemed to work well; although, as I continue to make this recipe I think I will let the coffee be my variable and see how it changes things…everything else I’m leaving exactly as you laid out. And the flax egg was super cool to see come together – looking down into my mortar at seeds floating in water I had no idea what to expect but as I ground it up and it gathered that sticky consistency I was elated! Thanks again for an awesome recipe. And since I now have molasses and you’ve just posted about molasses cookies, I know how I’m spending my Sunday!
Sarah says
I love getting comments like this! thank you for making me day. I’m glad it worked out well and it’s great to know the finely ground coffee worked. I’ll probably try it that way next time. Hope you like the molasses cookies.
Sara says
This makes me want to go out and buy coffee grounds, even though we don’t drink the stuff. Looks fab!
Kammie @ Sensual Appeal says
Wow that looks so awesome, I’ve seen and done a few individual cakes before but NOT with zucchini! Such an awesome idea! 🙂 So it’s safe to put a mason jar in the oven for that long?
Sarah says
The zucchini makes it so moist and delicious and a great way to use up extra harvest.
Mason jars do fine in the oven, at least I’ve never had a problem. And I’ve baked at higher temperatures than this cake.
cookingwithgroats says
Yummy! I look forward to enjoying these very soon– Thanks!
sarah says
thank you, and i hope you do!
Annie says
This cake looks divine! I just found your site through bittersweet. It’s adorable and so helpful! All your recipes look delicious! Thanks for the great blog, I’m glad I found it. 🙂
sarah says
I’m so glad you found me! And glad you like it too. Keller me know if you ever have any questions