Best Vegan Zucchini Chocolate Cake (Gluten-free, Healthy, Flourless)
This delicious vegan zucchini chocolate cake has a great moist consistency without eggs and dairy, while is so easy to make. It's healthy, gluten-free, and allergy-friendly (dairy-free, egg-free, soy-free, corn-free, peanut-free, tree nut-free). Perfect for a birthday cake, or any other occasion.
Course
Deserts
Cuisine
American
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings8pieces
Ingredients
2cupsShredded Zucchini about 4 medium zucchini
2cupsOrganic Gluten-free Rolled Oats
4tbspOrganic Applesauce
1/4cupOrganic Coconut Milk
3tbspTurbinado Sugar
3tbspCocoa Powder
1tspVanilla
1tspBaking Soda
2tspBaking Powder
pinchof Salt
Instructions
Preheat oven to 350 F.
Oil a 8-inch spring form cake pan.
Wash and peel the zucchini.
Using a grater, shred zucchini (don't drain the excess water).
Add the shredded zucchini to the high speed blender or food processor.
Add the rest of the ingredients to the blender.
Blend all ingredients together until all is smooth.
Add batter to the cake pan.
Bake it to 350 for about 20 mins or until the middle of cake is cooked. To check, insert a toothpick in the middle of the cake, if it comes out with wet batter on it it, will need more time.If the toothpick is clean, then the cake is done.
Top it with vegan chocolate ganache or chocolate frosting.