Description
A moist and fudgy vegan chocolate cake made with grated zucchini for added moisture and a healthier twist.
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup whole wheat flour
- 1 cup raw cacao powder
- 1 cup coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup plant-based milk
- ¼ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C).
- Grate your zucchini and squeeze out excess moisture.
- Mix dry ingredients: flour, cacao powder, baking soda, and salt.
- Combine wet ingredients: zucchini, coconut sugar, plant-based milk, oil, and vanilla extract.
- Merge the wet and dry ingredients until just combined.
- Prepare a 9-inch round cake pan by greasing or lining it.
- Pour the batter into the prepared pan and level the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Frost or enjoy the cake neat.
Notes
For added flavor variations, consider folding in chocolate chips or nuts, or adding spices like cinnamon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cake, chocolate cake, zucchini cake, healthy dessert, plant-based