Vegan Chocolate Zucchini Cake

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    Vegan Chocolate Zucchini Cake

    Vegan Chocolate Zucchini Cake

    (3)
    1hour25min


    7 people made this

    This delicious chocolate zucchini cake is a perfect example of how delicious vegan baking can be. Pure indulgence!

    Ingredients
    Makes: 1 (23cm) cake

    • Cake
    • 250g plain flour
    • 350g caster sugar
    • 85g cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 300ml almond milk
    • 2 teaspoons vanilla extract or essence
    • 125ml vegetable oil
    • 250g grated zucchini
    • Icing
    • 75g dairy free butter
    • 4 1/2 tablespoons boiling water
    • 375g icing sugar
    • 1 1/2 tablespoons cocoa powder

    Directions
    Preparation:35min  ›  Cook:30min  ›  Extra time:20min curing  ›  Ready in:1hour25min 

    1. Cake: Preheat the oven to 180 degrees C. Grease two 23cm non-stick springform cake tins. Line bottoms of tins with baking paper.
    2. In a large bowl, sieve together plain flour, caster sugar, cocoa, baking powder and bicarbonate of soda.
    3. Add almond milk, vanilla and vegetable oil. Mix well. Add grated zucchini and mix until all is well combined. Divide the mixture evenly between the two prepared cake tins.
    4. Bake for 25 to 30 minutes until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 minutes in their tins then carefully remove sides of the springform cake tins. Run a palette or rounded knife on the inside edge of the cake tins first to make sure the cake comes out neatly. Cool completely.
    5. Icing: In a bowl, melt the dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
    6. To Assemble: Place one cake on a serving plate and spread some chocolate icing, then top with the other cake.
    7. Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking paper around the edges of the cake while you ice it. Leave to icing to set (around 20 minutes).
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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (2)

    by
    1

    I've made it several times for different occasions ans it's an amazing recipe. I gave sometimes replaced the almond milk with cocinut milk and put coconat flakes inside, amazing! The only thing is I find it too sweet if I put all the sugar in, so I cut it down to 200 g. And once I put whipped double cream with cherries in between layers to look better and to be more summary. I highly recommend it to everyone. Happy baking! X  -  21 Jun 2015  (Review from Allrecipes UK & Ireland)

    by
    0

    Amazing recipe, thank you. I used 150g of sugar and a squeeze of agave nectar to make it a bit healthier, still delicious.  -  11 May 2016  (Review from Allrecipes UK & Ireland)

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