Rich, decadent, Zucchini Chocolate Cake, made without oil and declared by me to be a health food because it’s got a veggie in it!
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Chocolate Zucchini Cake
Prep time
Cook time
Total time
Rich, decadent, packed with hidden nutrition. No Oil. Vegan.
Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Recipe type: Dessert
Serves: 12
Ingredients
- CAKE
- ½ cup non-dairy milk
- ⅔ cup aquafaba*
- 1 cup cane sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1½ cups all purpose flour
- ⅔ cup cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- GLAZE
- ⅓ cup chocolate chips
- ⅓ cup non-diary milk
Instructions
- Preheat oven to 350F. Lightly grease a loaf pan.
- In a large bowl, whisk together the non-dairy milk, aquafaba, sugar and vanilla.
- Stir in the shredded zucchini.
- In a separate bowl, mix the flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
- Let cool completely.
- While cake is cooking, make the glaze by putting the chocolate and non-dairy milk in a microwave safe container and microwaving in 15 second increments until chocolate is melted.
- Whisk glaze until it is completely smooth.
- Cover and chill for 1-2 hours or until glaze is thick and then pour over cooled cake.
Notes
*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans.
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Well, it was health-food until I did this — scoops of peanut butter nice cream, caramel sauce and peanut butter drizzle. Vegans have all the fun ;-D.
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looks delicious
thanks 😀
I haven’t worked with aquafaba yet… but the more I hear about it the more intrigued I get! Pinning and stumbling your post (it looks so decadent!)
Thanks! You must get on the aquafaba train loL! It’s so easy and works fabulously. The cheapest egg replacer ever!
this looks delicious! love that glaze to go with it too!
Thanks!
You nailed this chocolate cake!! Chocolate and zucchini are my life!
Do you still add salt to the recipe if you use aquafaba from canned beans? So interesting! Cake looks amazing…I HAVE to try this!
Oh, good point! So, canned beans can be salted or unsalted. I try to get the unsalted, and then will add salt to the recipe. But, if you get salted canned beans, do not add any extra!
Need to remember not to drain the liquid in order to make this. Sounds delicious. Great video too.
Thanks! Yes, no more draining that liquid!!!! Even if you aren’t using it right away, you can freeze it in ice-cube trays for later. It’s such an awesome egg sub.
Yum! Just in time for zucchini season
Hi, thank you for a simple vegan recipe! I made the cake, excited about the fluffy consistency which is on your photo but I was disappointed… The taste was good but even after 50 min in the oven was still kind of wet with chewing consistency and very low. What I did change in the recipe was to use carob powder instead the cocoa one. Could be that? Because I read about the reaction of soda and alkaline things like cocoa powder…
Hi! I’m sorry it didn’t come out well :-(. So, I’ve never made the recipe with carob so can’t say exactly if that caused the problem or not. I did a quick google search and everyone says they can be substituted 1:1 so it doesn’t seem like that would be the problem. Just guessing though. The cake does need to cook until a toothpick inserted in center comes out clean. And then cooling completely is a very important. It will be a bit chewy still while it’s warm. Once it’s cool, the crumb texture changes. Another thought – Is it possible your baking soda is older and not working properly? (http://www.thekitchn.com/how-to-test-if-baking-soda-or-baking-powder-is-expired-tips-from-the-kitchn-111759) Other than that, I’m not sure. If you do decide to try it again, I’d love to hear how it goes. Thanks! Jenny
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Quite disappointed, followed the recipe perfectly and also after 50 minutes in the oven the cake is still wet inside.