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Vegan Chocolate Zucchini Cake Recipe with Aquafaba Frosting

Vegan Chocolate Zucchini Cake with Aquafaba Frosting

This Vegan Chocolate Zucchini Cake with Aquafaba Frosting is a scrumptious dessert that satisfies your sweet tooth without compromising your dietary choices. Rich, moist, and packed with wholesome ingredients, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup unsweetened applesauce
  • 1 cup almond milk or any non-dairy milk
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
For the Aquafaba Frosting
  • 0.5 cup aquafaba (liquid from canned chickpeas)
  • 1 tsp cream of tartar
  • 2 cups powdered sugar
  • 0.5 cup vegan butter softened
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • 9-inch Round Cake Pans
  • Wire rack
  • Hand Mixer or Stand Mixer

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Step 2: Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
  3. Step 3: In another bowl, whisk together the granulated sugar, brown sugar, applesauce, almond milk, and vanilla extract until well combined.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Step 5: Gently fold in the grated zucchini using a spatula.
  6. Step 6: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  7. Step 7: Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: In a mixing bowl, whip the aquafaba and cream of tartar until stiff peaks form.
  9. Step 9: Gradually add the powdered sugar while continuing to whip until fluffy.
  10. Step 10: Beat the softened vegan butter and vanilla extract until creamy, then fold in the whipped aquafaba mixture until smooth.
  11. Step 11: Once the cakes are cool, place one layer on a serving plate and frost with aquafaba frosting. Top with the second layer and frost the top and sides.
  12. Step 12: Slice and serve the cake. Enjoy!

Notes

Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual slices for a quick treat later on.