Ultra moist and chocolatey, this vegan chocolate zucchini cake is bursting with flavor! Top with chocolate ganache or cinnamon-spiced glaze for the perfect holiday dessert. Make it in a bundt pan or mini loaves for variation!
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This post was originally published on 12/17/2017
This vegan chocolate cake is a chocolate lover’s dream! It is rich, decadent, and, thanks to a secret ingredient, ultra moist.
What makes it so good?
Zucchini! Zucchini adds so much moisture to this recipe and gives this cake a velvety decadent texture that is unbeatable. It’s the perfect chocolate bundt cake for the holidays!
Baking it in a Bundt cake makes this dessert look beautifully festive. It’s sure to impress any guests and cap off your celebration perfectly!
Recommended Ingredients & Equipment
This easy fool-proof cake is made with simple, straight-forward ingredients for a rich and delicate dessert. AND best of all, the ingredients are easy to find and likely ones you already have on hand!
Here is everything you need.
Ingredients Notes
- Zucchini This recipe calls for 3 cups which is typically 3 small or 1 1/2 large zucchini.
- All-Purpose Flour – For a gluten-free cake, 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.
- Oil – Any neutral flavored oil will do. I recommended avocado or olive oil. You could also use canola 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.
- Flax Eggs – A flax egg is an amazing plant-based egg replacer that is made from flax meal and water. To make a flax egg, blend 1 tablespoon of flax seeds with 3 tablespoons of water until the mixture is thick and creamy. If you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- Non-Dairy Milk – I recommend cashew, soy, or almond but any non-dairy milk will do.
- Hazelnuts – For a nut free cake, feel free to omit the hazelnuts.
- Glaze (for topping) – I like to top my cake with either a cinnamon glaze (made of powdered sugar, soy milk, and cinnamon) or a basic vegan chocolate ganache.
Recommended Equipment
For this recipe, you will need a 10″ bundt pan, mixing bowls, measuring cups, kitchen utensils, and a handheld shredder or food processor with a shredder attachment. (<<affiliate links).
How to Make Vegan Chocolate Cake
Step One – Make the Batter
In a large bowl, blend together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk it together until everything is uniformly combined.
In a liquid measuring cup, whisk together the oil, sugars, flax egg, and vanilla extract. Set aside.
Shred the zucchini and add it to the wet ingredients, stirring so that it is fully hydrated.
Pro Tip: 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 Two – Combine Wet and Dry
Add the wet ingredients to the dry and fold them together with a rubber spatula until the batter is evenly hydrated.
Once you have a uniform batter, fold in the vegan chocolate chips and hazelnuts.
Pro Tip: Take care not to overmix or that batter will become tough and gummy. A few lumps are okay.
Step Three – Bake and Glaze
Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean.
Remove from oven and let the cake cool for 30 minutes before flipping it out onto a wire cooling rack to let cool all the way. Do not try and flip the cake out while hot or it may fall apart.
Top with Cinnamon Glaze or Chocolate Ganache before serving.
Serving And Storing
Serving – Vegan chocolate bundt cake is a decadent dessert perfect to share for the holidays or as a nightly dessert. I recommend serving it with vegan whipped cream and fresh fruit like strawberries, or vegan ice cream.
Storing – Store the bundt cake for about 5 days on the counter. To store it, place it in a large, airtight container. You can also freeze this cake for up to three months. When ready to serve, pull it out and let it thaw for at least 2 hours.
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
- Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
- 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 40 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.
- Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
- Let the cake cool at least 30 minutes in the cake pans before turning it onto a wire cooling rack to cool completely. Let the cake cool completely before topping with chocolate ganache.
Frequently Asked Questions
If you are looking for an oil-free vegan cake, swap out applesauce for the oil with a 1:1 ratio.
Most well-stocked grocery stores carry at least one brand of vegan chocolate chips but if you can’t find them, you can buy them online.(<<affiliate link)
For sure. This batter makes two 9×4 loaf pans. Bake them for 40 minutes before checking for doneness.
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
More Vegan Cake Recipes
- Classic Lemon Pound Cake
- Gluten-Free Carrot Cake
- Gingerbread Bundt Cake
- Flourless Chocolate Cake
- Lemon Olive Oil Cake
Check out all my vegan cake and cupcake recipes for more inspiration.
Vegan Chocolate Zucchini Cake
Ingredients
- 3 cups shredded zucchini about 3 medium zucchinis
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup avocado oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 flax eggs*
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips
- 3/4 cup hazelnuts roughly chopped
- Cinnamon Glaze or Chocolate Ganache
Instructions
- Preheat your oven to 350 F. Lightly spray a 10" bundt cake pan and set aside.
- In your food processor with the shredder attachment, shred your zucchini and set aside.
- In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean. Remove from oven and let cake cool for 20 minutes before flipping it out onto a wire cooling rack to let cool all the way.
- Once cool, top with cinnamon glaze or chocolate ganche.
Notes
- Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
- 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 40 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.
- Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.
- Can I make this chocolate cake without oil? If you are looking for an oil-free vegan cake, swap out applesauce for the oil with a 1:1 ratio.
- Where can I find vegan chocolate chips? Most well-stocked grocery stores carry at least one brand of vegan chocolate chips but if you can’t find them, you can buy them online.
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
Katie F says
Exceptional cake. It is moist and delicious. Thank you for creating a recipe that uses so much zucchini! Just make sure your flaxseed “egg” is with ground flaxseed and not whole flaxseed. That is the only clarification I would add.
Josie Grasso says
Hi Sarah. The recipe calls for 4 flaxseed “eggs” with the asterisk after the ingredient. However, in the notes section there is no mention of the flaxseed “eggs”. I’m assuming you would mix the seeds with water first? Or are they mixed in with the milk? Could ground chia seeds be used instead? TIA
Sandy says
Hey Sarah this is vegan recipe but you have milk in it what’s the substitution would you recommend?
Erica says
Made this for a potluck and it was a decent hit.
One correction to this recipe that I’d recommend: use flax MEAL not flax seed for the egg replacer. A few tweaks: applesauce (in place of oil), High Altitude Whole Wheat Flour (in place of white all purpose flour), and coconut sugar (in place of white sugar).
Therese says
This cake is amazing!!! I have made it several times for different occasions. Everyone raves about it. My husband ,who will not eat any vegeatables , loves this cake (he has no idea that there is zucchini in it)! In fact he tells me it keeps getting better. Great recipe!! Thank you for sharing it.
Sarah says
I’m so glad you like it! Thanks for your comment.
Laurel says
Unless I’m reading the recipe wrong (which is entirely possible) – I don’t see where the zucchini is added. I folded it in at the same time as the chocolate chips and the nuts. My cake also baked significantly longer than the recipe suggested. It was still significantly wet at the 50 minute mark and I finally pulled it after an additional 20 minutes of cook time. It is cooling now so I’ll let you know how it turns out. The batter tasted great, though!
Sarah says
I’m sorry. The recipe was unclear. I went in and edit that to make it more obvious when to add the zucchini. The bake times might vary depending on the pan you used or how hot your oven runs.
Ami says
Look so delicious ? If you are gluten free what flour would you substitute? Thank you!
Sarah says
I would use a gluten-free 1:1 all purpose flour. Bob’s Red Mill has a good option here
Sarah De la Cruz says
I’ve been slipping zucchini into everything lately, including my chocolate chip cake! I am loving your chocolate cake! And yes—ALWAYS pair with wine! <3
Sarah says
Always! 🙂
Sarah Newman says
OMG… I can’t even look at that cake right now, I’m trying to give up sugar! LOL! 😉 Looks stellar… nothing like red wine and chocolate 😀
Mel | avirtualvegan.com says
Chocolate cake and cabernet on a cozy fall evening would be like heaven for me. Just perfect! And your cake looks amazing. Love the hidden veggies! I have been hearing good things about this wine. I need to try to find some.
Sarah says
Thanks Mel! Chocolate + Cab + Cozy Fall Evening really is the best!
Jasmine says
That pour shot has be drooling! This sounds incredible!
Amy says
Hello what kind of milk (almond, coconut or cashew? do you think will work best with this recipe?
Sarah says
I would use soy or cashew for there creaminess but any milk will work without making much of a difference in the final outcome.
Anjali @ Vegetarian Gastronomy says
Oh HELLo!! Chocolate and hazelnut zucchini cake?!? I love your addition of hazelnuts to this, and i’m sure it’d pair perfectly with that glass of wine!
Amy Katz from Veggies Save The Day says
Bundt cakes always remind me of my mom. She used to make them a lot. Looks like a delicious flavor combination you have going here!
Mary Ellen | VNutrition says
You had me at wine haha! This cake looks amazing. I am totally with you on being fall-obsessed too. I used to love summer but sweaters, boots, pumpkin, and football all make me love fall.
Sarah says
Yep, fall has the BEST stuff going on.
Becky Striepe says
Wine and cake! You are speaking my language, girl.