How To Make Vegan Chocolate Zucchini Cake?
To make this recipe vegan, you can substitute egg with applesauce or flaxseed eggs. Also, make sure to use dairy-free chocolate chips.
To make a Vegan Chocolate Zucchini Cake, mix all the dry ingredients in a stand mixer. Combine gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then add the oil, vanilla extract, and applesauce. If you are using flaxseed eggs, add water at a ratio of 1:2. Then add the shredded zucchini. Mix all the ingredients. Pour the cake batter into the cake pan. Sprinkle dairy-free chocolate chips on top. Bake for 30–35 minutes at 350 °F. Let the cake cool before cutting. Slice and serve it.
What to Serve with Chocolate Zucchini Cake?
Here are our delicious recipes that you can serve with Chocolate Zucchini Cake:
How To Store Chocolate Zucchini Cake?
Because this zucchini chocolate cake is so moist, it's best to store it in the refrigerator. Super moist cakes go bad more quickly at room temperature. After the Chocolate Zucchini Cake has cooled completely, it can be stored in the refrigerator in an airtight container or with cling film. This way it will last up to 5 days.
You can also freeze the Chocolate Zucchini Cake. You can freeze it either as a loaf or sliced. To freeze the cake, let it cool after baking the cake. Then wrap the whole cake or slices of cake tightly with cling film. Put it in the freezer bag. This way it will last up to 2 months.
Transfer the frozen cake to the refrigerator the night before serving. Then bring to room temperature and serve.