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
- 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.
- 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).
- 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.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Optional step: Fold in the chocolate chips to add extra chocolate flavor and texture.
- Prepare the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 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
