Vegan Moist Zucchini Chocolate Cake (Dairy/Egg-Free)

15m
Prep Time
25-30m
Cook Time
40m
Ready In


"A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!"

Original is 12 servings

Nutritional

  • Serving Size: 1 (81.6 g)
  • Calories 269.8
  • Total Fat - 9.9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 355.9 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 2 g
  • Sugars - 25.6 g
  • Protein - 3.1 g
  • Calcium - 12.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan

Step 2

In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.

Step 3

In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.

Step 4

Gently stir in the zucchini.

Step 5

Transfer/spread into the baking pan.

Step 6

Bake for 25-30 minutes.

Tips


No special items needed.

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