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.
What if my kids hate zucchini, will they like this cake?
Never fear, they won’t be able to detect it in this cake! The zucchini is shredded, and it disappears once the cake is baked, especially because this is a chocolate cake. If you make something like the oatmeal cookies I shared above, you might be able to see little flecks of green, but you definitely won’t be able to taste it.
What gluten free flour works best for cakes?
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.
Can I make this cake with coconut flour or almond meal?
I don’t recommend coconut flour for this recipe. Coconut flour is a grain free flour, and it requires eggs to make a fluffy cake batter. You could use some almond flour if you wanted to, but it will make this cake more dense. You can use up to one cup of almond flour if you like instead of the full amount of gluten free flour.
How do I keep my bundt cake from sticking to the pan?
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.
Can I use something other than applesauce for the egg replacer?
Yes, you can use beet puree, squash puree, or pureed prunes to help bind this cake together.
What brand of chocolate is allergy friendly?
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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Gluten Free Chocolate Zucchini Bundt Cake (Vegan).
This gluten free chocolate zucchini bundt cake is so moist and delicious. A rich chocolate glaze on top is the finishing touch.
- 2 1/4 cups gluten free flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups organic cane sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup shredded zucchini squeeze out any excess liquid
- 1/3 cup vegan buttery spread or coconut oil
- 3/4 cup water
- 2 Tablespoons unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons white vinegar
- 1/2 cup dairy free mini chocolate chips
For the glaze:
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.
Wrap this cake in plastic wrap or store in an airtight container. This cake should stay fresh for about 5 days.