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4.92 from 24 votes

Vegan Chocolate Zucchini Cake

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!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan chocolate cake, vegan chocolate zucchini cake, zucchini cake
Servings: 12 slices
Calories: 577kcal
Author: Erin


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

For the buttercream:

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


  • 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 tablespoon 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!


*Calories are per slice and are an estimation
-Line your cake pans with parchment rounds so the cake doesn't stick to the bottom of the pan
-You can use any kind of dairy-free milk (my go-to's are almond and oat)
-You don't have to squeeze the liquid out of the shredded zucchini


Calories: 577kcal | Carbohydrates: 108g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Sodium: 639mg | Potassium: 225mg | Fiber: 4g | Sugar: 79g | Vitamin A: 56IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg