Vegan chocolate cake with zuccchini

Yes, you read the title correctly, dear reader.

I am a baker at heart so making this cake was painful, as there is no butter, no eggs, and no milk involved. And there is zucchini. However, a colleague of mine was graduating; he is vegan, and hence I decided to make a cake for him. This is not the final version of the cake I made for him: it was a trial run for the cake I made. Perhaps I will dedicate another blog post to the other cake, in case there is someone out there that wants to make a vegan checkerboard cake, elsewhere known as the Battenberg cake.

But I digress.

This recipe is from the cookbook by Isa Chandra Moskowitz called “Isa does it.” I simplified the steps a bit, as there is no need for too much voodoo here.

The cake is solid in structure, has a bit of a strange taste and slightly strange texture, but it was still eaten at work 🙂


375 g flour
60 g unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200 g sugar
1 can mashed apple
3/4 cup almond milk
1/2 cup sunflower oil
1 tablespoon vanilla extract
2 cups shredded zucchini (about one medium zucchini)


Preheat the oven to 180C. Grease a bundt pan. Mix the wet ingredients. Mix the solid ingredients. Combine the two mixtures. Fold in the zucchini. Put in the greased bundt pan. Bake for about 50 min, or until a skewer inserted comes out clean.

Vegan bundt cake.

Vegan bundt cake.


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