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You are here: Home / Dessert / Vegan Chocolate Zucchini Cake with Buttercream Icing

Vegan Chocolate Zucchini Cake with Buttercream Icing

By Erin · March 15, 2018 · Updated August 28, 2019 · 8 Comments

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This Vegan Chocolate Zucchini Cake is not only vegan, but it’s filled with zucchini and topped with a light and fluffy dairy free buttercream icing that’s to die for!

3 layer chocolate zucchini cake

Every time I make a cake, I declare it as my new favorite cake, and this vegan chocolate zucchini cake is no exception. It’s three layers of perfectly moist cake filled with smooth dairy free chocolate buttercream. I mean, what more can you ask for?!

When I originally set out to make this cake, I wanted it to be a one layer cake, plain and simple. Well, the cake didn’t rise as much as I’d hoped, so I opted for a three layer cake instead. But, the layers are thin, and I didn’t cover the whole cake in icing which, as it turns out, is WAY easier and less time consuming, so it’s still fairly “light” cake if you will. I have to say “light” because there’s a good amount of buttercream, so I’m not sure how light it can truly be.

WHY THIS VEGAN CHOCOLATE ZUCCHINI CAKE IS SO GOOD

  • There’s zucchini in it, so it’s basically a vegetable (kidding! kind of)
  • It’s a three layer cake that’s perfectly moist
  • The chocolate buttercream is INSANE–you need to try it for yourself

Vegan Chocolate Zucchini Cake

chocolate zucchini cake

The cake itself is similar to my favorite (and most popular) vegan chocolate cake recipe, and the buttercream is similar to what I used in this gluten free chocolate cake. If it ain’t broke, don’t fix it! The zucchini in this cake helps to make this cake really moist, similarly to how it does in zucchini bread or how carrot does in carrot cake.

TIPS FOR MAKING CHOCOLATE ZUCCHINI CAKE

Use one bowl: Yes really! Add all the dry ingredients to a large bowl, then add the wet ingredients and stir everything together. This makes for easy clean up, and it’s not necessary to mix them separately.

The recipe calls for almond milk, but you can use any kind of dairy free milk. Besides almond, but other favorite milk is oat milk.

This cake uses applesauce instead of oil. The applesauce adds to the moisture and overall texture of the cake.

a slice of chocolate cake

CHECK OUT THESE OTHER VEGAN CAKE RECIPES

  • Vegan Vanilla Cake with Chai Spice Icing
  • Vegan Coconut Cake
  • Vegan Nutella Cake

Vegan Chocolate Zucchini Cake with Buttercream Icing

The most delicious Vegan Chocolate Zucchini Cake is this three-layer cake filled with dairy free chocolate buttercream.
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: cake
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 1 cake
Author: The Almond Eater

Ingredients

  • 3 cups all purpose flour
  • 2 1/4 cup cane sugar
  • 3/4 cup cocoa powder
  • 3 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cup almond milk
  • 3/4 cup applesauce
  • 2 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups zucchini shredded

For the buttercream:

  • 1 cup dairy free butter
  • 3 tbsp almond milk
  • 1/4 cup cocoa powder
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350°.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; then, add milk, applesauce, vinegar, and vanilla to that same bowl and stir with an electric mixer until combined.
  • Last, stir in the zucchini by hand.
  • Grease three 8" cake pans with coconut oil and divide the batter evenly amongst the pans. Bake the cakes for 30-35 minutes, or until a toothpick comes out clean. Allow the cakes to sit in the pans for 10 minutes, and then run a knife along the edges of the cake and carefully invert them onto a cooling rack. Wait until cakes have completely cooled before icing them.
  • For the buttercream: cream butter and milk together, then add cocoa and powdered sugar. You want the icing to be thick but still spreadable. If it seems too thick, add 1 tbsp milk. If it seems too thin, add 1/4 cup powdered sugar.
  • To assemble: use a serrated knife to remove domes off of the cakes, then scoop a large dollop of icing onto the first cake and spread it; then place the second cake on top of that cake and repeat that same step. Top the final layer with chocolate chips or chopped chocolate, if you want.
  • Enjoy!

 

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Filed Under: Dessert Tagged With: cake, chocolate, dairy free, dessert, vegan, vegetarian

Reader Interactions

Comments

  1. AvatarMeghan T. says

    April 4, 2018 at 6:06 pm

    4 stars
    Is it possible to make this with almond flour instead of all purpose flour?

    Reply
    • ErinErin says

      April 5, 2018 at 6:28 pm

      hi! I haven’t tried it with almond flour and I’m not sure what the measurements would be–sorry!

      Reply
  2. AvatarMira Edorra says

    March 27, 2018 at 6:51 am

    5 stars
    Love this chocolate! Also, be sure to check the ingredients, as some brands’ dark-chocolate bars still contain dairy products.

    Reply
  3. AvatarKimberly @ Foodtalko says

    March 26, 2018 at 10:11 pm

    5 stars
    Wow! Such a delicious and gorgeous cake. I love the presentation as well. Can’t wait to try this for the kids. Thanks!

    Reply
  4. Avatar2pots2cook says

    March 24, 2018 at 2:36 am

    5 stars
    Enjoy your blog very much ! Thank you for sharing this beauty with us !

    Reply
  5. AvatarAlicia says

    March 20, 2018 at 6:05 am

    5 stars
    Wow this cake looks super delicious! My son would love this cake so much! I am gonna try for him. Wish me best of luck!

    Reply
  6. AvatarJulia says

    March 18, 2018 at 2:42 pm

    5 stars
    OMG! It looks amazing! Next party I`m treating everyone!

    Reply
  7. AvatarDeiondra says

    March 16, 2018 at 9:15 am

    That cake looks INCREDIBLE! I can’t wait to try out the recipe. Since the cake counts for St. Patty’s day because of the zucchini, then I count it as also being healthy because it’s made with a vegetable – that way I won’t feel so bad when I indulge!

    Reply

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