Vegan Chocolate Zucchini Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
An easy and delicious vegan chocolate cake made with carrot, zucchini and applesauce for a rich, fudgy healthy vegan dessert that is perfectly paired with a scoop of sorbet.
  • ½ cup oil
  • 2 cups flour
  • 1 cup cane sugar
  • ½ cup cocoa
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¾ cup applesauce
  • 1½ cups grated zucchini
  • ½ cup grated carrot
  • 1 cup chocolate chips
  1. Preheat the oven to 180 C and line a spring-form cake pan with parchment paper and set aside.
  2. In a large bowl, combine the oil, sugar, applesauce, vanilla, and grated zucchini and carrot.
  3. Add the chocolate chips and stir until evenly distributed.
  4. In a small bowl combine the flour, cocoa and baking powder until well blended.
  5. Add your dry ingredient mixture into your wet mix and stir until combined well. Make sure you dont' end up with pockets of flour near the bottom of the bowl.
  6. Pour the batter into your spring-form pan and bake in the oven for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  7. Let cool in pan for a few minutes and then release the spring to remove the sides and let cool fully.
  8. Serve with sorbet or top with a chocolate ganache. Store covered in the fridge or freezer.
Nutrition Information
Serving size: 1 slice Calories: 312.7 Fat: 15.52g Carbohydrates: 43.36g Sugar: 24.11g Sodium: 97.3mg Fiber: 5.07g Protein: 4.49g Cholesterol: 0.84mg
Recipe by Accidentally Crunchy at