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Vegan Chocolate Zucchini Cake Recipe with Easy Aquafaba Frosting

Vegan Chocolate Zucchini Cake Recipe Easy Homemade Aquafaba Frosting

Welcome to a delightful world of plant-based baking with our Vegan Chocolate Zucchini Cake Recipe Easy Homemade Aquafaba Frosting. This cake is a perfect blend of rich chocolate flavor and the subtle sweetness of zucchini, making it a wonderful dessert for anyone, regardless of dietary preferences.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups grated zucchini approximately 1 medium zucchini
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 0.5 cup plant-based milk such as almond or soy
For the Aquafaba Frosting
  • 0.5 cup aquafaba liquid from canned chickpeas
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Electric mixer or whisk
  • Grater for zucchini
  • Measuring Cups and Spoons
  • Rubber spatula
  • Toothpick or cake tester
  • Wire rack (for cooling)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour an 8-inch round cake pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, vegetable oil, applesauce, and vanilla extract. Mix well.
  4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the plant-based milk. Mix until just combined.
  6. Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Step 7: Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
  8. Step 8: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Step 9: In a large mixing bowl, beat the aquafaba until soft peaks form.
  10. Step 10: Gradually add the powdered sugar, vanilla extract, and a pinch of salt while continuing to beat until the frosting is thick and glossy.
  11. Step 11: Once the cake is completely cool, spread the aquafaba frosting evenly on top.
  12. Step 12: Slice the cake and serve as desired.

Notes

This cake is perfect for those who might be hesitant to try zucchini in desserts. Store leftover cake in an airtight container in the refrigerator for up to 5 days.