Rich and chocolatey, allergy-friendly chocolate zucchini bundt cake topped with ganache made from coconut milk & vegan chocolate chips. Bake for 40-50 minutes – check with stick if well done. Yes! © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips, ULTIMATE Detox Salad w/ Lemon Ginger Dressing, Rainbow Buddha Bowl with Sesame Miso Dressing. In your food processor with the shredder attachment, shred your zucchini and set aside. Directions: Preheat the oven to 350°F. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. The recipe says to bake this for 50 minutes, but I’ve found that at 40 minutes the cake is perfect, so monitor your cake at 40 minutes (probably due to that thermofan). You can also freeze this chocolate cake for up to 2 months. How to make the Ultimate Chocolate Zucchini Bundt Cake: Beat softened butter and sugar until creamy. Hi! This rich Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses fresh zucchini, wholesome almond flour, quality cocoa powder, and unrefined coconut sugar for a healthier treat. 2 tea. Wanna learn how to bake like a pro? Isa wins the internet – again! Prepare a bundt pan with coconut oil spray. Whisk all ingredients together until no lumps are left. Fold in the zucchini. Make sure to tag. Love the hidden veggies! I am a classically trained chef and professional photographer. Vegan Chocolate Zucchini Bundt Cake with No Oil (Adapted from “Isa Does It” cookbook) 3 c. All purpose flour. Remove from oven and let the cake cool for 20 minutes before flipping it out onto a wire cooling rack to let cool all the way. Everyone raves about it. A food processor can shred the zucchini in under a minute and you don’t have to worry about shaving off the tips of your fingers! You had me at wine haha! <3, OMG… I can’t even look at that cake right now, I’m trying to give up sugar! I highly recommend using a food processor with a shredding attachment. Slowly fold in chocolate and cherries. Oh HELLo!! It will last about 1 month in the freezer. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Decadent and moist - Best Vegan Chocolate Zucchini Cake Tips for making this Zucchini Chocolate Cake. Preheat the oven to 350°F (180°C). But if you do not have a food processor, a handheld shredder will do. Make a small hole in the middle of the dry mix, and add the wet ingredients. Place the cherries on top of the molten chocolate. 1/4 teaspoon Himalayan salt. Look so delicious ? I folded it in at the same time as the chocolate chips and the nuts. The batter tasted great, though! Pair it with a glass of red wine for a wonderful evening of decadence. When ready to eat, let it first thaw in the refrigerator overnight. Add eggs and vanilla and beat again. I would use a gluten-free 1:1 all purpose flour. Add them alternately with the milk until a batter forms. Your email address will not be published. 1 c. Granulated sugar. Liked it? place your cooling rack over the sink as not to make a mess on the counters and pour your ganache over the completely cooled cake, allowing it to run down the sides. Thanks Mel! And, for bonus points, I was listening to baseball while photographing this cake. To store leftover cake, tightly wrap it and store it in the refrigerator for up to 1 week. The more you mix, the more deflated your cake will be. Hello what kind of milk (almond, coconut or cashew? You can freeze the chocolate zucchini cake in slices with the buttercream on, then allow it to come to room temperature for about 2 hours when ready to consume. Let your cake cool in the pan for 10-15 minutes and then remove it and let it cool further on a cooling rack. This chocolate zucchini cake is definitely at the healthier end of the cake spectrum as there’s no milk, sour cream, yogurt, buttermilk, or mayonnaise in the recipe. And your cake looks amazing. The weather is getting warmer, everyone spends more time enjoying the outdoors and farmer’s market start to open up everywhere. Set aside. She used to make them a lot. In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda. Add the sugar. Rating: 4.72 stars 979 Ratings ... Great in bundt pan rather than 9x13 cake plan. Check the cake at 35 minutes and give it a gentle shake. Unless I’m reading the recipe wrong (which is entirely possible) – I don’t see where the zucchini is added. Hi, I’m Sarah. In a separate jug, mix together the applesauce, milk, oil and vanilla. It is honestly one of the easiest cakes to make and it was completely devoured within seconds at my co-working space by all the non-vegan … Place the chocolate chips and heavy cream in a microwave safe bowl. Active cooking time: 20 min. 1 cup oat flour* 1/4 cup cacao powder (I like a scant 1/4 cup) 1 1/2 teaspoons baking powder. Storing – Store the bundt cake for about 5 days on the counter. Bring your non-dairy milk to a boil in a small saucepan, and add the maple syrup. It is also a good way to help your family increase the amount of veggies they eat (although eating only zucchini bundt cake is probably not the healthiest bit of advice). Easily make a vegan chocolate zucchini cake by using these ingredients and following the recipe below. 1 teaspoon pure vanilla extract. I love this time of year. Japanese Pan-Fried Dumplings (Vegan-Friendly Gyoza! Grease a 12-cup Bundt pan and set it aside for later. Fold in chocolate chips and hazelnuts. Baking powder . This vegan chocolate cake recipe is the one you’ll go-to anytime someone is requesting dessert. For this recipe, you will need a 10″ bundt pan, mixing bowls, measuring cups, kitchen utensils, and a handheld shredder or food processor with a shredder attachment. Total time: 1hr 15 min. Home » Recipes » Vegan Chocolate Zucchini Cake, by Sarah McMinn / Posted: August 31, 2017 / Updated: July 14, 2020 / Disclosure: This post may contain affiliate links. 1/2 tea. ), 9 Easy Steps For Maintaining Food Safety – Because Food Poisoning Sucks, Activists Occupying Camps Bay Mansion Handed Eviction Order. In a liquid measuring cup, whisk together the oil, sugars, flax egg, and vanilla extract. A few tweaks: applesauce (in place of oil), High Altitude Whole Wheat Flour (in place of white all purpose flour), and coconut sugar (in place of white sugar). In a medium sized bowl, sift together flour, cocoa powder, baking powder, baking soda and … Looks stellar… nothing like red wine and chocolate . Today is the last day of August and while Fall doesn’t officially start for another 3 weeks, in my world fall begins the first day of September. I think it’s a fact of life that redheads love autumn. Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit). Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside. I love your addition of hazelnuts to this, and i’m sure it’d pair perfectly with that glass of wine! Remove from oven and let cake cool for 20 minutes before flipping it out onto a wire cooling rack to let cool all the way. Once well combined, add the shredded zucchini. Can I make this chocolate cake without oil? Chocolate zucchini bread is my favorite way to eat zucchini. 1/2 c. Unsweetened cocoa powder. Once you have a uniform batter, fold in the vegan chocolate chips and hazelnuts. Can you freeze vegan chocolate zucchini cake? It was still significantly wet at the 50 minute mark and I finally pulled it after an additional 20 minutes of cook time. Chocolate and hazelnut zucchini cake?!? Bundt cakes always remind me of my mom. Not to mention, you’re getting some greens in! How to Make Dark Chocolate Zucchini Bundt Cake. In a medium bowl … With fall just around the corner, I am dedicating this post to the many reasons to love this season. Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Eat leftover cake within 5 days. Spray a 10-cup bundt pan with cooking spray and set aside. Serving – Vegan chocolate bundt cake is a decadent dessert perfect for to share for the holidays or as a nightly dessert. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Bob’s Red Mill has a good option here, I’ve been slipping zucchini into everything lately, including my chocolate chip cake! Stir with a spoon (don't use a blender or food processor). This cake looks amazing. So you can feel less guilty about taking a second helping. Add flax eggs, milk, and vanilla extract. Lightly grease an 8×8″ or 9×9″ baking dish and set aside. Vegan Chocolate Zucchini Cake Accidentally Crunchy cane sugar, zucchini, oil, baking powder, flour, applesauce, vanilla extract and 3 more Healthy Chocolate Zucchini Cake … I’ve also made it in two loaf tins, and it works really well, so a bundt tin wouldn’t be essential. If you are gluten free what flour would you substitute? Tag us on instagram when you bak your chocolate zucchini bundt cake so we can have a look at your masterpiece! In your food processor with the shredder attachment, shred your zucchini and set aside. In the bowl of a stand mixer (or hand mixer) … I have made it several times for different occasions. Fold in shredded zucchini. If a skewer inserted into the cake comes out clean after 40 minutes, remove that baby! Use up that zucchini your neighbor ding dong ditched you with and turn it into an amazing dessert. In fact he tells me it keeps getting better. Just perfect! Use our cake release so that the cake comes out cleanly from the pan. In a large measuring cup or small bowl, whisk together tahini (or preferred vegetable oil) with milk and vanilla extract until smooth. Follow me on Instagram, Facebook, and Pinterest and read more about me here. The Ingredients– 2 1/2 cups rolled oats, 2 tbsp cocoa … Thanks for your comment. Stir to combine. Low Carb Keto Chocolate Zucchini Cake Recipe - My PCOS Kitchen So pour yourself a glass of wine (might I suggest this easy-to-love bold and luscious JaM Cabernet?) If you give this recipe recipe a try, snap a photo and share it on Instagram. I’ve had a great summer, but I am SO SO excited for fall; the most wonderful time of the year! Your email address will not be published. My husband ,who will not eat any vegeatables , loves this cake (he has no idea that there is zucchini in it)! This is not just any chocolate cake, this is Vegan Chocolate Cake that will make your taste buds sing and what’s even more important for me, it’s completely guilt-free. I have a sweet tooth and before I went into wholefood I hated that feeling I had every time I ate some sweets. Fold the zucchini into your cake batter and pour it all into the greased bundt pan. ** Try using a block of dark chocolate with orange, or mint to add an extra dimension to the ganache! Let it cool 5-10 minutes, then spoon over the top of the cake. It looks incredibly impressive yet is deceptively simple to make, even for the beginner baker. Melt some chocolate for the glaze and pour over the cooled off cake. Great recipe!! Chocolate cake and cabernet on a cozy fall evening would be like heaven for me. This chocolate zucchini bundt cake was adapted from an amazing vegan recipe book, Isa Does It, by Isa Chandra Moskowitz. That pour shot has be drooling! This is actually a decadent tasting vegan mud cake. You’ll need a 12 cup bundt cake pan to make this recipe. To store it, place it in a large, airtight container. You are speaking my language, girl. 1 c. Unsweetened applesauce *1 c. … Place your cake in the oven and let cook for about 50 minutes. That’s the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. and join me as we look to see what is in store for us. In order to prepare Vegan Zucchini Cake, you will need the following: non-stick cooking spray, 4 cups of grated zucchini, 2/3 cup of canola oil, 1 mashed banana, 1 1/2 cup unbleached flour, 1 cup of sugar, 3/4 cup of cocoa, 1 cup chocolate chips, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon vanilla. (<