Go Back
+ servings

Chocolate Zucchini Cake with Coconut Cream Frosting.

A decadent and beautiful vegan and gluten free dessert - this chocolate zucchini cake is topped with coconut cream frosting.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free chocolate zucchini cake, vegan zucchini recipes
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 10
Calories 560 kcal
Author Kelly Roenicke


For the cake:

For the frosting:

For the topping:

  • 3/4 cup strawberries sliced
  • 1/3 cup blueberries


Make the cake:

  1. Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.

  2. Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.

  3. In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined. 

  4. Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.

  5. Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.

  6. Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.

Make the coconut cream frosting:

  1. Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl. 

  2. Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed. 

  3. Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting. 

  4. Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.

  5. Leftover cake should be refrigerated.

Recipe Notes

This frosting is not super sweet - if you want it to be sweeter, just add more powdered sugar as needed! This was sweet enough for my family. 

Store leftovers in the refrigerator.

If you are not gluten free, you can use all-purpose flour instead.

Nutrition Facts
Chocolate Zucchini Cake with Coconut Cream Frosting.
Amount Per Serving
Calories 560 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Sodium 564mg25%
Potassium 397mg11%
Carbohydrates 75g25%
Fiber 7g29%
Sugar 41g46%
Protein 7g14%
Vitamin A 600IU12%
Vitamin C 9.9mg12%
Calcium 56mg6%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.