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Chocolate Zucchini Snack Cake

March 23, 2015 by Great Grub, Delicious Treats

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I had made a delicious chocolate zucchini cake late last summer and it was so tasty so I wanted to make another cake that was dairy free. This chocolate zucchini snack cake is just as delicious! There is no dairy, no eggs and is healthier for you. Well, everything is basically organic and plant-based. I’m super excited that you can’t even tell there is no milk or eggs in this delicious cake.

Chocolate Zucchini Snack Cake

This chocolate zucchini snack cake is super moist and the vegan buttercream frosting just makes it all that more delicious! Since I am such a fan of buttercream frosting, I thought that I wouldn’t be able to eat it anymore when we switched over to the healthier lifestyle. Thank goodness for vegan butter! To make the pinkish frosting, I juiced a beet and added some of the juice to the frosting to give it the pinkish color. You cannot even taste the beets. So exciting!

Chocolate Zucchini Snack Cake

To get the nice clean cuts of the cake and frosting, make sure the cake is cold and use a hot knife. Your frosting will come out nice and clean when you cut your cake. Make sure to heat up your knife by running it under hot water, then wiping off the water before slicing your cake. Repeat after each slice. You will have beautifully sliced pieces every time!

Chocolate Zucchini Snack Cake

If you want a delicious tasting cake, then this is a great recipe! Give it a try today!

Chocolate Zucchini Snack Cake

Terri
5 from 1 vote
Print Recipe Pin Recipe
Course Cake, Dessert
Cuisine Plant Based, Vegan, Whole Foods
Calories

Ingredients
  

For the Cake

  • 1 1/3 cups whole wheat pastry flour
  • 1 cup organic brown sugar packed
  • 1/4 cup naturally unsweetened cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup water
  • 1/3 cup coconut oil melted
  • 1 tsp white vinegar
  • 3/4 tsp vanilla
  • 1/2 cup zucchini finely grated
  • 1/2 cup vegan carob chips divided (optional)

For the Frosting

  • 2 cups organic confectioner's sugar
  • 1 stick vegan butter room temperature
  • 1 tsp vanilla
  • 1 tsp unsweetened almond milk
  • 1 organic beet large

Instructions
 

  • Preheat oven to 350°.

For the Cake

  • Grease and flour a 8 x 8 inch baking dish (I used coconut oil, and whole wheat pasty flour).
  • Whisk together all dry ingredients in a large mixing bowl.
  • Add water, oil, vinegar, and vanilla.
  • Mix with a whisk or spatula until combined.
  • Add zucchini and 1/4 cup carob chips, stir.
  • Pour into prepared baking dish and sprinkle with remaining carob chips.
  • Bake for 35 minutes or until tooth pick inserted comes out clean.
  • Place on a wire rack to cool.

For the Frosting

  • In a medium mixing bowl, beat butter until fluffy.
  • Carefully add powdered sugar, a little at a time, and beat on low until combined.
  • Add vanilla and milk.
  • Add beet juice, mix until desired color is obtained.
  • Frost cake once cake has cooled.

Notes

Recipe adapted from Favorite Recipes® Hershey®'s Fabulous Desserts
Frosting adapted from Veganosity
Tried this recipe?Let us know how it was!

JuiceBeauty.com
Here are a couple pics that are the perfect size for pinning to Pinterest!

Chocolate Zucchini Snack CakeChocolate Zucchini Snack Cake
Enjoy, Terri

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Filed Under: All Recipes, Cake, Desserts, Vegan Tagged With: Chocolate, Chocolate Cake, Chocolate Zucchini Snack Cake, Healthy, Plant-Based, Vegan, Vegan Buttercream Frosting, Vegetarian, Whole Foods, Whole Foods Plant-based diet, Zucchini

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Comments

  1. Marcia

    March 23, 2015 at 3:27 pm

    Wow this looks delicious! And the color is awesome too….

    • Great Grub, Delicious Treats

      March 23, 2015 at 4:04 pm

      Thanks Marcia! It’s really delicious and moist. We all love this cake! Even without frosting, it tastes so good! :)

  2. Linda @ Veganosity

    March 23, 2015 at 11:03 am

    The cake looks delicious! I love the color that the beet made the frosting. Thanks for the credit. :)

    • Great Grub, Delicious Treats

      March 23, 2015 at 11:15 am

      Thanks so much Linda! It’s my pleasure! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

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