When you have extra garden zucchini, it’s time to make dessert! This vegan and gluten free chocolate zucchini bundt cake is so moist and delicious. A super rich chocolate cake is just the thing for any special occasion.
If you grow zucchini, you know that once they start to ripen, you tend to have a lot of them to deal with! And baking with them is a great way to use them up and to sneak some extra veggies into your family.
Shredded zucchini is a great way to add moisture to cakes, muffins, and even cookies! I love to use this vegetable in vegan zucchini muffins, oatmeal cookies, and even this extra decadent chocolate zucchini bundt cake. If I can sneak it into a dessert recipe, I will!
Top Tip
I recommend greasing the pan with vegan buttery spread or coconut oil, and dusting it with cocoa powder. Even if the pan is non-stick, this is a good idea.
Allow the cake to cool in the pan for about 30 minutes, then flip it over onto a tray or plate. Tap on the bundt pan to release the cake.
Taste
This cake is rich, chocolatey, and so decadent. Never fear, you won’t be able to detect the zucchini in this cake! The zucchini is shredded, and it disappears once the cake is baked, especially because this is a chocolate cake.
Ingredient Notes
- Gluten Free Flour – I like to use my homemade gluten free flour mix for making cakes because it produces a nice, light texture. Some gluten free flour blends are a little bit heavier, and may produce a dense cake. If you have a gluten free flour blend that you love, you should be able to use that in an equal amount. I don’t recommend coconut flour for this recipe.
- Applesauce – This works as an egg replacer. If you can’t have apples, you can use beet puree, squash puree, or pureed prunes to help bind this cake together.
- Dairy Free Chocolate Chips – Enjoy Life Chocolate and Pascha Chocolate are two brands of allergy friendly chocolate. Both are dairy free and made in nut-free facilities.
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Recipe
Gluten Free Chocolate Zucchini Bundt Cake (Vegan).
Ingredients
- 2 ¼ cups gluten free flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups organic cane sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup shredded zucchini squeeze out any excess liquid
- â…“ cup vegan buttery spread or coconut oil
- ¾ cup water
- 2 Tablespoons unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons white vinegar
- ½ cup dairy free mini chocolate chips
For the glaze:
Instructions
- Preheat oven to 350 degrees F. Grease a 10 inch bundt pan with vegan buttery spread or coconut oil and dust it with cocoa powder. Even if you have a non-stick pan, this is a good idea.
- In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Whisk together with a fork.
- Squeeze the excess water out of the shredded zucchini and add it to the bowl. Toss with the dry ingredients so that it does not clump together.
- Put the vegan buttery spread or coconut oil in a microwave safe bowl and microwave for 30 seconds or until melted.
- Add the melted vegan buttery spread, water, unsweetened applesauce, vanilla extract, and vinegar to the dry ingredients. Stir well.
- Stir in the dairy free mini chocolate chips. Pour the batter into the prepared bundt pan, and smooth it out with the back of a spoon.
- Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake cool in the pan for about 30 minutes, then flip the pan over and set it on a cookie sheet or tray and tap the bottom to release the cake. It should release easily.
- Let the cake cool fully. Once cooled, you can move it to a cake stand if you wish.
Make the chocolate glaze:
- Place the cup of dairy free chocolate chips into a microwave safe bowl and microwave for one minute. Stir, and microwave for 15 second intervals, stirring in between, until melted and smooth.
- Pour the melted chocolate onto the cake. You could also drizzle some melted dairy free white chocolate chips over the top if you like.
Arthur
Please use weights. Volume measurements are not accurate. Grams is better than ounces.
Darryl
This is delicious, it is surprisingly moist and very chocolatey!