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Vegan Chocolate Zucchini Cake Recipe with Aquafaba Frosting

Vegan Chocolate Zucchini Cake with Aquafaba Frosting

If you’re on the lookout for a decadent dessert that’s both delicious and healthy, look no further than this Vegan Chocolate Zucchini Cake with Aquafaba Frosting. This easy homemade recipe combines the rich flavors of chocolate with the subtle moisture of zucchini, creating a cake that is incredibly moist and satisfying.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 cup grated zucchini squeeze out excess moisture
  • 0.33 cup vegetable oil
  • 0.5 cup non-dairy milk
For the Aquafaba Frosting
  • 0.5 cup aquafaba
  • 1 tsp cream of tartar
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup vegan butter softened

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 8-inch round cake pan
  • Wire rack
  • Electric Mixer
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat the 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, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  4. Step 4: In another bowl, combine the vanilla extract, applesauce, grated zucchini, vegetable oil, and non-dairy milk. Whisk these ingredients together until smooth.
  5. Step 5: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just mixed.
  6. Step 6: Pour the batter into the prepared cake pan, spreading it evenly.
  7. Step 7: Bake for 30-35 minutes. Check for doneness with a toothpick; it should come out clean.
  8. Step 8: Once baked, cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  9. Step 9: In a mixing bowl, combine aquafaba and cream of tartar. Beat on high speed until stiff peaks form.
  10. Step 10: Gradually add powdered sugar, mixing on low speed until fully combined, then beat until smooth and fluffy.
  11. Step 11: Mix in softened vegan butter and vanilla extract until creamy.
  12. Step 12: Frost the cooled cake with the aquafaba frosting.
  13. Step 13: Slice and serve the cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.