This rich, moist, and fudgy vegan cake made with zucchini includes a chocolate fudge icing. You won't believe that there are zucchini shredded in this batter. Vegan zucchini chocolate cake is the new carrot cake. If you haven't heard of it yet, don't worry—you have now, and it's the newest fad! Don't worry if it sounds strange either. Carrots in a cake were probably previously thought to be strange, but today everyone does it! The same zucchini will soon be used in cakes. I could be a little late, so please excuse me if it's already there! Since we don't want our decadent chocolate cake to taste like veggies, shredded zucchini offers a ton of delightful flavorless moisture to your cake, giving it moisture and texture but no flavor. In comparison, one serving of green veggies is equal to one piece of vegan chocolate cake. This cake has a lot of chocolate flavor and is quite thick. It has a fudginess that is quite similar to brownie cake. Do not misinterpret; it has a great texture and is not too thick. But instead of being light and fluffy, the zucchini gives the cake a solidity more akin to a thick brownie. 
You are close if a carrot cake's texture comes to mind. The zucchini vanishes into the chocolate zucchini cake, as if it had never been, unlike a carrot cake, which retains both the taste and texture of the shredded carrot. Aside from the fact that you now own a rich, delectable, fudgy chocolate cake that you cannot wait to display. Method for a Vegan Chocolate Zucchini Cake Complete directions and measurements are provided on the recipe card included at the bottom of this page. To go along with the process photographs, below is a summary of the steps. In a mixing bowl, mash together the all-purpose flour, salt, baking soda, baking powder, espresso powder, and light brown sugar. Combine each component. Mix 1 teaspoon of ground flaxseed with 3 tablespoons of boiling water to make a flax egg. Give it a minute to get thick. To make a thick batter, whisk the flax egg, shredded zucchini, vegan mayonnaise, vegetable oil, white vinegar, and vanilla essence in a basin. Divide the ingredients in half and use two 8-inch cake pans (sprayed with nonstick spray and lined with parchment paper circles on the bottom). A toothpick put into one cake should come out clean after 30 minutes of baking the others. 
Since they will be delicate, let your cakes cool in their pans for at least 10 minutes before removing them. Before frosting, let them cool fully on a cooling rack. Cover the tops of the cakes with chocolate fudge frosting after they have totally cooled. TH Coldering There is nothing like a vegan chocolate zucchini cake with chocolate fudge icing. And that is exactly what we have done here. A chocolate fudge frosting that is heavily decorated with chocolate chips and sprinkles. Component Notes There is instant espresso powder on hand. To give this dish a little more kick and highlight the chocolate taste, I used espresso powder. If you'd like, you may eliminate it or substitute instant coffee powder. freshly cooked zucchini shredded The zucchini has to be shred before being used in this dessert. It won't stay moist enough for this cake if you shred it days in advance since it will dry out. An acceptable vegan mayonnaise. Vegan mayonnaise was yet another odd tactic I used. I was browsing recipes on the internet when I came across a couple that required Greek yogurt or sour cream in the cake mix, and I just so happened to have freshly made vegan mayonnaise on hand. Thirteen cups of it were utilized. 
What do you know, wonderful results! Any brand of mayonnaise from the grocery store will suffice; however, you are not required to create your own. However, that makes sense since mayonnaise is mostly made of emulsified oil; thus, it's just another (creamier) method of distributing moisture! As a result, you should actively work for your objectives. Advice on Cooking When mixing the batter's components, take your time. The batter will gradually absorb moisture from the shredded zucchinis, providing enough moisture for everything to combine. Although it will be relatively thick, you may still include everything. Therefore, wait for a few minutes if you start mixing and it looks too thick and won't blend. The zucchini will have released more moisture by the time you get back to it, enabling you to thoroughly incorporate it. Take great care. Treating this cake with extra care and letting it cool fully before removing it from the pans is advised since it is more fragile than other cakes. Frosting and Storage Cake should be covered and kept in the refrigerated for up to five days, or at room temperature for two to three days. It may also be frozen for a period of two months. 
Ingredients Cake
- 2 cups All Purpose Flour (250g)
- ¾ cups Cocoa Powder (65g) Unsweetened
- 1 ½ cups Light Brown Sugar (300g)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Instant Espresso Powder
- ¾ tsp Salt
- 1 Flax Egg 1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water
- 2 cups Shredded Zucchini (280g)
- ⅓ cup Vegan Mayonnaise (80ml)
- ½ cup Vegetable Oil (120ml) or Canola Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 2 tsp Vanilla Extract
For the chocolate fudge frosting
- ½ cup Vegan Butter (112g)
- 4 cups Powdered Sugar (480g)
- ¾ cup Cocoa Powder (65g) Unsweetened
- 5 Tbsp Soy Milk or other non-dairy milk
- 2 tsp Vanilla Extract
For decoration
- Vegan Chocolate Chips
- Vegan Chocolate Sprinkles
Instructions
- 350 degrees Fahrenheit should be the temperature of the oven (180 degrees Celsius).
- Set aside two 8-inch cake pans that have been lined with parchment paper and nonstick cooking spray.
- Before adding the sugar, baking soda, baking powder, espresso powder, and salt to the flour and cocoa powder in a mixing bowl, sift the dry ingredients.
- To make a flax egg, whisk together 3 tablespoons of hot water from the kettle with 1 tablespoon of ground flaxseed meal. Set the mixture aside for 1 minute, or until it thickens.
- In a mixing dish, combine the flax egg, shredded zucchini, vegan mayonnaise, oil, vinegar, and vanilla.
Mix to create a batter. It is going to be really thick. Patience is necessary because the batter will gradually absorb moisture from the shredded zucchinis, which will be enough to bond the components. Even though it will be thick, you may include everything.
- Distribute the mixture between the two prepared cake pans using a spatula or the back of a spoon.
- A toothpick put into one of the cakes should come out clean after 30 minutes of baking.
- Since they will be delicate, let your cakes cool in their pans for at least 10 minutes before removing them.
- Before icing, it to cool entirely on a cooling rack.
- In the bowl of an electric mixer, combine vegan butter, powdered sugar, cocoa powder, soy milk, and vanilla extract.
Beat on low speed until thick and creamy. This frosting is really thick. Add a little more non-dairy milk to thin it up if it is too thick to spread.
- Sprinkles and chocolate chips made from vegan milk should be used to decorate the cakes.