Why You’ll Love This Recipe

This cake is a delicious way to sneak in some veggies without compromising on taste. The zucchini adds moisture and tenderness, making the cake incredibly soft and rich. The chocolate flavor is intense, with a subtle hint of sweetness from natural ingredients. It’s not only suitable for those who follow a gluten-free or vegan diet, but it’s also a wonderful option for anyone who loves a healthier twist on a traditional dessert. Plus, it’s easy to make, requires simple ingredients, and is sure to satisfy any chocolate lover’s cravings.

Ingredients

  • 1 ½ cups gluten-free all-purpose flour (ensure it’s a 1:1 ratio blend)

  • 1/2 cup cocoa powder (unsweetened)

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cinnamon (optional)

  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)

  • 1/2 cup maple syrup or agave syrup

  • 1/4 cup coconut oil, melted (or vegetable oil)

  • 1 tsp vanilla extract

  • 1/2 cup dairy-free milk (almond milk or oat milk work great)

  • 1/4 cup apple cider vinegar (or lemon juice)

  • 1/2 cup dairy-free chocolate chips (optional for extra chocolatey goodness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

  2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).

  3. In another bowl, combine the shredded zucchini, maple syrup, melted coconut oil, vanilla extract, dairy-free milk, and apple cider vinegar. Stir until well mixed.

  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

  5. If desired, fold in the chocolate chips to add some extra chocolate flavor and texture.

  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  9. Once cooled, frost with your favorite vegan frosting or enjoy it as is.

Servings and Timing

This recipe serves 8-10 people.

  • Prep time: 15 minutes

  • Cook time: 30-35 minutes

  • Total time: 45-50 minutes

Variations

  • Chocolate Frosting: For a richer cake, top it with a vegan chocolate ganache or frosting made from dairy-free butter and powdered sugar.

  • Add-ins: You can add chopped nuts like walnuts or pecans for extra crunch, or even dried fruits like raisins for a unique flavor.

  • Carrot Zucchini Cake: Replace some or all of the zucchini with shredded carrots for a carrot-zucchini twist.

  • Gluten-Free Flour Blend: If you don’t have a pre-made gluten-free flour blend, you can make your own using rice flour, potato starch, and tapioca flour.

Storage/Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days. If you want to store it longer, refrigerate it for up to 5 days. To keep the cake fresh, cover it with plastic wrap or store it in a cake box. For reheating, simply warm a slice in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.

This cake can also be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container before freezing. To thaw, leave it in the refrigerator overnight or let it sit at room temperature for a few hours.

FAQs

Can I substitute the zucchini with another vegetable?

While zucchini works wonderfully in this cake, you could experiment with carrots or pumpkin for different flavors, though it will slightly change the texture.

Is it necessary to squeeze the moisture out of the zucchini?

Yes, squeezing out the moisture is important to ensure the cake isn’t too wet. Use a clean kitchen towel or paper towels to press the excess liquid out.

Can I make this cake without oil?

Yes, you can substitute the coconut oil with applesauce or mashed banana for a lower-fat option. Just keep in mind the flavor might change slightly.

How can I make this cake sweeter?

If you prefer a sweeter cake, you can increase the amount of maple syrup or add a bit of stevia or coconut sugar to taste. Make sure to adjust the wet ingredients if adding more sweeteners.

Can I use a different type of flour?

You can use almond flour or oat flour, but you may need to adjust the ratio of flour to liquids. Always check the texture of the batter before baking and add more flour if it’s too runny.

Can I use a different non-dairy milk?

Yes! Almond milk, oat milk, coconut milk, or any other plant-based milk can be used in this recipe without affecting the taste too much.

Can I make this cake into cupcakes?

Yes, you can turn this cake into cupcakes. Divide the batter evenly among a cupcake tin and bake for 18-22 minutes, or until a toothpick comes out clean.

Can I make this cake without apple cider vinegar?

Yes, if you don’t have apple cider vinegar, you can use lemon juice or white vinegar as a substitute. The acid helps activate the baking soda for a fluffy cake.

How can I make this cake more decadent?

For an extra indulgent treat, top the cake with a vegan chocolate ganache or frosting, or sprinkle with more chocolate chips before baking.

Can I double the recipe for a larger cake?

Yes, you can double the recipe and bake it in a larger pan. Just keep an eye on the baking time, as it may need a bit longer depending on the pan size.

Conclusion

This Gluten-Free Chocolate Zucchini Cake (Vegan) is a deliciously moist and indulgent dessert that everyone can enjoy, whether they follow a vegan or gluten-free diet or not. With its rich chocolate flavor, hidden veggies, and easy-to-make ingredients, it’s the perfect treat for any occasion. So go ahead and bake up this delightful cake—it’s sure to impress both your taste buds and your guests!

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Gluten-Free Chocolate Zucchini Cake (Vegan)

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
Print Recipe

Description

This Gluten-Free Chocolate Zucchini Cake is a decadent, moist dessert that is both vegan and gluten-free. Combining rich chocolate and hidden zucchini, it offers a soft, flavorful treat that’s perfect for anyone with dietary restrictions or simply craving a healthier twist on a traditional dessert.

Ingredients

  • 1 ½ cups gluten-free all-purpose flour (ensure it’s a 1:1 ratio blend)
  • 1/2 cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup maple syrup or agave syrup
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free milk (almond milk or oat milk work great)
  • 1/4 cup apple cider vinegar (or lemon juice)
  • 1/2 cup dairy-free chocolate chips (optional for extra chocolatey goodness)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  3. Prepare the wet ingredients: In another bowl, combine the shredded zucchini, maple syrup, melted coconut oil, vanilla extract, dairy-free milk, and apple cider vinegar. Stir until well mixed.
  4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Optional step: Fold in the chocolate chips to add extra chocolate flavor and texture.
  6. Prepare the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Frost or serve: Once cooled, frost with your favorite vegan frosting or enjoy it plain.

Notes

Chocolate Frosting: For a richer cake, top it with a vegan chocolate ganache or frosting made from dairy-free butter and powdered sugar.Add-ins: Add chopped nuts like walnuts or pecans for extra crunch, or dried fruits like raisins for unique flavor.Carrot Zucchini Cake: Replace some or all of the zucchini with shredded carrots for a carrot-zucchini twist.Gluten-Free Flour Blend: If you don’t have a pre-made gluten-free flour blend, you can make your own using rice flour, potato starch, and tapioca flour.

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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