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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!
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?!
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.
Recipe features
- 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
Ingredient notes:
Flour – I only tested this recipe with all purpose flour, though I’m sure gluten free all purpose flour would work.
Applesauce – Unsweetened!
Zucchini – I like to use a box grater to grate the zucchini into a separate large bowl, then measure it out and add it to the bowl with the other cake ingredients. You do NOT have to squeeze the liquid out of the zucchini.
Butter – Dairy-free for vegan option (I used Earth Balance), or regular butter if not keeping this vegan. Either way, just make sure it’s softened.
Step-by-step instructions
Step 1: Combine dry ingredients. Stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
Step 2: Add wet ingredients. To that same bowl, add the milk, applesauce, vinegar, and vanilla extra and stir with a stand or hand mixer. Last, stir the shredded zucchini in by hand.
Step 3: Bake. Divide the batter evenly into three 8″ cake pans, then bake the cakes for 30-35 minutes or until a toothpick comes out clean. Then, carefully invert the cakes onto cooling racks and wait for them to cool before icing.
Step 4: Make the buttercream. Use an electric mixer to combine the butter and milk, then add the cocoa and powdered sugar. To ice the cakes: place the first cake on a plate or cake stand, then scoop a dollop of icing on top and use an offset knife or the back of a spoon to spread the icing evenly over the cake. Repeat this process for all of the layers.
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.
Line your cake pans with parchment paper to prevent the cakes from sticking. Seriously, there’s nothing worse than baking a cake and having it stick to the bottom of the pan. I like to trace the cake pans then cut out parchment rounds — it only takes a few minutes and makes a huge difference.
How long will this last?
This cake tastes best if consumed within 3 days.
Can I use a different size cake pan?
Yep! I haven’t tested it, but I believe you could get away with using three 9″ cake pans and the cakes themselves will just be a bit thinner. Or, you could use two 10″ cake pans. Remember to only fill the cake batter up about 2/3 of the way in the cake pans, so if you plan on substituting cake pans sizes, you may have a little extra batter leftover.
More vegan cake recipes
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Vegan Chocolate Zucchini Cake
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 softened
- 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!
Notes
Nutrition
UPDATE NOTE: This post was originally published in March 2018. It was updated with new text and photos in August 2020.
