Vegan Chocolate and Zucchini Cake!

This cake is one of my all time favorites and I'm so excited to share the recipe with you guys!

I have started eating a *mostly* vegan diet (I can't resist seafood!) and I love how creative vegan dishes are, especially deserts. This cake is moist, delicious and healthy (compared to store-bought options that is!)

It takes some time, but I promise you it's worth it if you do each step right! My kitchen was a disaster after but I happily washed the dishes because I know how decadent the end result is.

Below are the ingredients and the directions.

I recommend serving it with fruit, either blueberries or blackberries as they really bring out the flavor of the cake!

Thanks for reading lovelies!

For Cake:

2 cups Whole wheat flour

1/2 cup Cocoa powder

1 teaspoon Baking soda

1/2 teaspoon Baking powder

1/4 teaspoon Salt

1/4 cup Canola oil

1/4 cup Unsweetened applesauce

1/2 cup Granulated sugar

1/2 cup Light brown sugar

1 teaspoon Vanilla Extract

1 teaspoon Instant coffee powder

1.5 bananas (to replace 3 eggs)

4 Tablespoons Water

1/4 cup Soy Milk

2 cups Zucchini, grated

1 cup vegan dark chocolate chips

For Topping:

3 Tablespoons Light brown sugar

1/2 cup Slivered Almonds, chopped

1. Preheat oven to 360F/180c for 15 minutes.


2. Grease and flour a 9 inch cake pan. You can use cocoa instead of flour.


3. In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.


4. Mash the bananas. Once mashed, add the water and mix together.


5. In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture at a medium speed for 3-5 minutes.


6. Add the banana liquid and mix. Now also add the milk and beat until well combined.


7. Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in at a low speed. Combine the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.


8. Pour the batter in the prepared cake pan and smooth it out using a spatula.


9. Prepare the topping by mixing the brown sugar and almonds. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes.