Description
This moist and fudgy Chocolate Zucchini Cake combines the richness of cocoa with the freshness of shredded zucchini, creating a deliciously healthy dessert. Enhanced with a creamy Matcha Cashew Frosting, this cake is perfect for those seeking a flavorful treat that balances indulgence and nutrition.
Ingredients
Cake
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons apple cider vinegar
- 1 cup almond milk, at room temperature
- 2 cups all-purpose flour (or half white/half wheat)
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1¼ cups finely shredded unpeeled zucchini
Matcha Cashew Frosting
- 1¼ cups raw cashews
- ¼ cup + 2 tablespoons almond milk
- ¼ cup powdered sugar
- 2 tablespoons solid coconut oil
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon matcha tea powder
- ¼ teaspoon sea salt
Instructions
- Prepare Flaxseed Mixture and Almond Milk: In a small bowl, combine the ground flaxseed and water, then set aside to thicken. Stir the apple cider vinegar into the almond milk and set this mixture aside as well.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a medium-sized bowl, whisk the thickened flaxseed mixture, the almond milk and vinegar mixture, melted coconut oil, maple syrup, and vanilla extract until smooth and well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix as this can toughen the cake. Fold in the finely shredded unpeeled zucchini carefully to distribute it evenly throughout the batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with coconut oil. Pour the batter into the prepared dish and bake for 30 to 35 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove from oven and allow cake to cool completely before frosting.
- Make the Matcha Cashew Frosting: In a blender, combine the raw cashews, almond milk, powdered sugar, solid coconut oil, vanilla extract, matcha tea powder, and sea salt. Blend until the mixture is smooth and creamy, adding more matcha powder if a stronger flavor is desired. Chill the frosting for at least 20 minutes to firm up before spreading.
- Frost the Cake: Once the cake is completely cooled, evenly spread the chilled Matcha Cashew Frosting over the top. Slice and serve.
Notes
- For added richness, omit the frosting and add ½ cup chocolate chips to the batter before baking.
- Ensure the zucchini is finely shredded to blend smoothly into the cake for optimal texture.
- The flaxseed and apple cider vinegar act as egg substitutes, making this recipe vegan-friendly.
- Use room temperature almond milk to prevent coconut oil from solidifying when mixed.
- Chill the frosting well for easier spreading and better consistency.
- You can substitute matcha powder with more cocoa powder if a chocolatey frosting is preferred.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American