Go Back
Vegan spiced chocolate zucchini coffee cake topped with frosting and cocoa powder

Vegan Spiced Choco Zucchini Coffee Cake

A moist, chocolatey cake featuring the unexpected addition of zucchini, enhanced with warm spices, perfect for plant-based baking lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Baking, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 0.5 cups cocoa powder Preferably unsweetened.
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 cups granulated sugar
  • 1 cups almond milk Or any plant-based milk.
  • 0.5 cups vegetable oil Or applesauce for a healthier alternative.
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini About 1 medium zucchini; ensure it's well-grated and moisture is gently squeezed out.
For the Frosting (optional)
  • 1 cups powdered sugar
  • 2 tbsp cocoa powder
  • 1-2 tbsp almond milk As needed for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a loaf pan for a different shape.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
  3. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract until fully incorporated.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the grated zucchini gently, ensuring it doesn't overmix.
  5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back when gently pressed.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Frosting
  1. For the frosting, mix powdered sugar and cocoa powder in a bowl. Gradually add almond milk, whisking until smooth. Spread or drizzle over the cooled cake.

Notes

Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. A quick warm-up in the microwave for about 20 seconds can bring back its delightful texture. Variations include adding nuts or chocolate chips to the batter for extra richness. Dried fruits like raisins or cranberries work well too!