Double Chocolate Zucchini Cake
Double Chocolate Zucchini Cake- moist chocolate cake made oil-free with tahini and topped with a fudgy chocolate coconut cream frosting. It’s refined sugar-free and it freezes well too! (vegan + gluten-free)
When most people think of farmers markets, they probably think of plenty of fresh produce, pretty flowers and maybe a few handmade goods. At least that’s what typically comes to mind for me.
After we moved to Athens I was pleasantly surprised to find that our local farmers market not only has a great selection of those things but they also have…wait for it…VEGAN CUPCAKES.
I know that might not seem like a big deal to some of you but to me it was the best news ever. Now every Saturday I pry myself out of bed just to go get some of those delicious cupcakes. Okay, and maybe some fruits and vegetables too. ;)
The sweet girls that run the cupcake stand are a mother and daughter team who put their heart and soul into baking a wide array of delectable vegan goods. From lemon lavender to vanilla matcha, the creativity and execution is perfection.
One of their more recent endeavors has been Naked Sprinkles which are vegan sprinkles made without palm oil, wax, dyes, or any weird animals parts that can typically be found in sprinkles. Not only are they handmade but the coloring is sourced from superfoods like spirulina, making them a much healthier option than those made with artificial food coloring.
I was so excited to try their sprinkles out and instantly envisioned them on top of a chocolate zucchini cake with a whipped chocolate coconut cream frosting. It took me more than a few tries to get it right (the joys of vegan and gluten-free baking without starches!) but I’m pretty stoked with the final result.
To minimize over-stirring which often causes a gummy texture, I used a blender to evenly combine the ingredients. It’s not totally necessary but it does make it somewhat easier by removing the need for two bowls.
Tahini is used in place of oil for a more wholesome source of fat while almond flour helps give it a more traditional texture. I haven’t tried substitutions but I assume any natural nut butter or sunflower butter would work the same.
Other than that, I don’t recommend making any substitutions because it took so long for me to get the recipe right which means it’s finicky. So it is what it is. But it’s worth purchasing the ingredients for because a) I have many recipes that use the same ingredients and b) it will satisfy your chocolate cravings and let you sneak in a little nutrition while you’re at it.
Also, if you’re looking for a better sprinkle option then I highly recommend checking out Naked Sprinkles! They didn’t sponsor this post, I just truly love what they are doing and want to help support them. :)
Double Chocolate Zucchini Cake
Yield: 10 slices
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
For the Zucchini Cake
- 1/2 cup soy milk (or almond milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons tahini
- 2 tablespoons flax + 3 tablespoons water
- 1/2 cup coconut sugar*
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded zucchini, blotted dry
For the Chocolate Coconut Cream Frosting
- 13.5-ounce can full-fat coconut milk
- 1o ounces dairy-free chocolate chips
Make the frosting: In a saucepan, combine the coconut milk and chocolate chips then melt over medium-low heat. Whisk together until well-combined. Transfer to a large bowl and allow to cool. Once cooled to room temperature, cover with a lid and refrigerate for at least 6 hours, or up to overnight.
Make the cake: Preheat the oven to 350°F then lightly grease a loaf pan. Combine the soy milk and apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. In a separate small bowl, stir together 2 tablespoons flax with 3 tablespoons water. Allow to thicken for a few minutes.
In a blender, combine all of the ingredients (except for the zucchini- allow it to drain on a tea towel or paper towels while you make the cake) in the order listed. Blend for 10 seconds, scrape down the sides with a spatula, then blend for 10 more seconds. Add the shredded zucchini to the blender then use the spatula to fold it into the batter until well-combined. Pour the batter into the loaf pan making sure to scrape down the sides with the spatula to get all of it out. Bake in the oven for 45 minutes, or until a toothpick comes out of the center clean. Allow to cool completely before frosting, for about 6 hours, or up to overnight.
Using a hand mixer, whip the chilled frosting mixture on medium speed for several minutes until fluffy. Spread on top of the cooled cake, top with sprinkles (optional), serve immediately and enjoy!
*Can also sub organic white or brown sugar. 1/2 cup yields a lightly sweet cake with a rich chocolate flavor. If you are used to sweeter chocolate, you may want to use 3/4 cup.
Frosting makes enough for 3 cakes. You can divide the coconut milk and chocolate chips by a third if you don’t want to have leftover frosting. It also melts so be sure to serve immediately or refrigerate until ready to serve.
For best results, I like to make the cake and the frosting the day before so that they both have enough time to cool completely. The frosting will melt if not kept cool so be sure to keep the cake refrigerated if the room temperature is warmer than usual. It can also be frozen for up to 1 month.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!