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gluten free vegan chocolate zucchini bundt cake

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.

Course Dessert
Cuisine American, Dairy Free, gluten free, vegan.
Keyword birthday cake
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10
Calories 419 kcal


For the glaze:


  1. 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.

  2. In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Whisk together with a fork.

  3. 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.

  4. Put the vegan buttery spread or coconut oil in a microwave safe bowl and microwave for 30 seconds or until melted.
  5. Add the melted vegan buttery spread, water, unsweetened applesauce, vanilla extract, and vinegar to the dry ingredients. Stir well.

  6. 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.

  7. Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

  8. 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.

  9. Let the cake cool fully. Once cooled, you can move it to a cake stand if you wish.

Make the chocolate glaze:

  1. 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.

  2. Pour the melted chocolate onto the cake. You could also drizzle some melted dairy free white chocolate chips over the top if you like.

Recipe Notes

Wrap this cake in plastic wrap or store in an airtight container. This cake should stay fresh for about 5 days.

Nutrition Facts
Gluten Free Chocolate Zucchini Bundt Cake (Vegan).
Amount Per Serving
Calories 419 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 392mg17%
Potassium 231mg7%
Carbohydrates 69g23%
Fiber 7g29%
Sugar 42g47%
Protein 6g12%
Vitamin A 316IU6%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.