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5 from 1 vote

Chocolate Avocado Zucchini Cake

Course: Cake, Dessert
Cuisine: Dairy-Free, Plant Based, Vegan, Whole Foods
Author: Terri


  • 3 cups all-purpose flour
  • 6 Tbs unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup avocado, peeled, pitted and mashed well (1 medium size)
  • 1 1/2 cups water
  • 2 Tbs white vinegar
  • 2 tsp vanilla extract
  • 2 cups organic sugar
  • 1/2 cup zucchini, grated


  • Preheat oven to 350°
  • Grease and flour two 9" round cake pans. Set aside.
  • In a large mixing bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda together. Set aside (sugar will be added to wet ingredients).
  • In a medium mixing bowl, whisk vegetable oil, water, avocado, white vinegar and vanilla until combined.
  • Add sugar to wet ingredients and mix well, by hand with whisk.
  • Pour wet ingredients into dry ingredients and mix well with a spoon or a whisk until combined.
  • Stir in zucchini.
  • Pour into prepared cake tins and bake for approximately 30-35 minutes or until toothpick comes out clean.
  • Remove from oven and place on a cooling rake. Remove from pans after 15 minutes and let cake cool completely before frosting.


Recipe adapted from Joy The Baker


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg