This Chocolate Zucchini Cake is not only vegan but so moist and rich on the inside, it might just become your new go-to chocolate cake! 🙂 It is honestly one of the easiest cakes to make and it was completely devoured within seconds at my co-working space by all the non-vegan folk (always a good sign)! The added zucchini gives it more moisture than usual and the addition of vegan yogurt makes it extra soft! This Chocolate Zucchini Cake is definitely a keeper!
If you have never experimented with zucchini or vegetables in general in your desserts – you’re missing out! I have several recipes including one (or several veggies) so make sure to check them out:
Chocolate Zucchini Brownies with Sweet Potato Frosting
Raspberry Peanut Fudge Brownies
I’ve used a simple chocolate coating to top the cake but feel free to apply any kind of favorite frosting/ganache you have! Personally I loved it with the simple coating as it added a nice crunch to balance the softness of the cake.
If you decide to give this Chocolate Zucchini Cake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 2 cups spelt flour
- ½ cup brown sugar
- ⅓ cup cacao powder
- 1.5 Tbsp espresso powder (or 1 tsp cinnamon)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 0.7oz (20g) dark chocolate, chopped
- 1 cup zucchini, finely shredded
- 1 cup vegan yogurt/pumpkin puree/apple sauce/mashed banana
- ½ cup vegetable oil
- 1 Tbsp apple cider vinegar
Coating:- 3.5oz (100g) dark chocolate
- Place the 7 dry ingredients in a mixing bowl and combine. Place the wet ingredients in a separate bowl and whisk together. Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix).
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Scoop the batter into the pan and carefully even out with a spoon.
- Place in the oven for 50-55 minutes until a toothpick inserted comes out clean.
- Place on a cooling rack and let cool down completely.
- Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing.
With the chocolate zucchini cake is it 1 cup of each vegan yogart /pumpkin/ apple sauce/ mashed banana or do you pick one
You pick one 🙂
Can we substitute spelt flour with whole wheat flour
I haven’t tried it yet, so really can’t promise it’ll turn out the same. I’d google spelt flour substitutions and then go with what people say works to be honest, like this you’ll have the best chances for it to turn out well! 🙂
Have you tried it with regular flour? It looks delicious 🙂
I haven’t tried it yet, so really can’t promise it’ll turn out the same. I’d google flour substitutions and then go with what people say works to be honest, like this you’ll have the best chances for it to turn out well! 🙂
Hi! This looks good, thanks. 2 questions:
1. What other flour can I use instead of the spelt flour? Would whole wheat work as well?
2. I am assuming I can use regular yoghurt in place of vegan yoghurt, right?
I haven’t tried it yet, so really can’t promise it’ll turn out the same. I’d google spelt flour substitutions and then go with what people say works to be honest, like this you’ll have the best chances for it to turn out well! 🙂 The same thing with dairy yogurt.. should probably work though.
I love spelt this looks fabulous how about experimenting with einkorn on something Thanks for all your great recipes
Hi! Can you tell me how many grams of zucchini I need to use. Is it the same as flour? (187,5 grams)
Thank you!
Sorry, I did not measure the zucchini in grams. I’d suggest to simply take a regular 250ml glass/cup and measure the ingredients like this for now. I’ll start including precise gram measurements for all of my recipes from now on as more and more people request these.
Great recipe! Didn’t have any espresso powder or cinnamon so I left that out, instead I added a teaspoon of vanilla sugar and half a teaspoon of salt (I always like a little bit of salt in my cakes and desserts). Since I was just baking for myself I couldn’t be bothered to melt chocolate on top, so instead I just chopped up some extra dark chocolate and put inside the mixture (maybe 50g in total or so). Turned out really nice and moist, baked it for 50 min and it came out perfect!
The only thing that’s a little tricky in this recipe is that 1 cup of grated zucchini is not so easy to measure. If you really pack it into the cup you can fit probably three times as much zucchini compared to if you just fill it up loosely. I just tried to use my best judgment (packed it in a little but not as much as I could have), and luckily it came out perfect, but just a little heads up. Will definitely be bqking this again, so yum and just the perfect amount of sweet!
Thanks so much for your feedback! Will make sure to edit the recipe notes to ‘loosely packed’ 🙂 super helpful! Glad you liked it 🙂
I’ve already baked this a couple of times,one with dairy yoghurt and one with coconut and both turned out delicious. Not very sweet, very moist and light. So nice to eat sweets without guilt :-). Thanks!