Vegan Chocolate Zucchini Cake – Fudgy And Moist!

Vegan Chocolate Zucchini Cake – Fudgy And Moist! Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins


2 cups (250g) All Purpose Flour

3/4 cups (65g) Cocoa Powder

1 and 1/2 cups (300g) Brown Sugar

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Espresso Powder*

3/4 tsp Salt

2 cups (280g) Shredded Zucchini

1/3 cup (80ml) Vegan Mayonnaise

2 tsp Vanilla Extract

1/2 cup (120ml) Vegetable Oil

1 Tbsp White Vinegar (or Apple Cider Vinegar)

1 Flax Egg (1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water)

4 cups (480g) Powdered Sugar

3/4 cup (65g) Cocoa Powder

1/2 cup (112g) Vegan Butter

5 Tbsp Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

Vegan Chocolate Chips

Vegan Chocolate Sprinkles


1Preheat the oven to 350°F (180°C).

2Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside.

3Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda, baking powder, espresso powder and salt and mix together.

4Rinse the zucchinis (about 3 medium or 5 small) and shred them, the easiest way would be in a food processor, and add the correct amount to the mixing bowl.

5Add in the vegan mayonnaise, vanilla extract, vegetable oil and vinegar.

6Prepare your flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water from the kettle and allowing to sit for a minute until it gets gloopy. Add in to the mixing bowl.

7Mix your batter until well combined. It will be very thick. Have patience because the moisture from the shredded zucchinis will gradually seep through the batter creating enough moisture to mix everything together, it will be very thick, but you’ll be able to mix it all in.

8Divide the batter between the two prepared cake pans and spread it out evenly to the edges with a spatula or the back of a spoon.

9Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

10Allow your cakes to cool in the cake pans for at least 10 minutes before you remove them from the pans as they will be slightly fragile.

11Transfer to a wire cooling rack to cool completely before frosting.

12Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to the bowl of an electric mixer and starting at slow speed gradually increase speed until it’s thick and smooth. This is a thick fudgy frosting. If it’s too thick though add a tiny bit more non-dairy milk until you reach a spreadable consistency.

13Frost the cakes and decorate with vegan chocolate chips and sprinkles.

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