How To Make Vegan Chocolate Cake With Added Zucchini - Chef Cynthia Louise
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Enjoy The Dance Of Flavours In This Sublime Vegan Chocolate Cake

I made some amazing Vegan Chocolate Cookies with my god-daughter Seaenah a couple of days ago. Besides baking these cookies studded with choco chips, we also had a great experience during the entire process of baking. We made a lot of mess, we made mistakes but it didn’t matter at all. What mattered is to cherish those moments of being connected to this food that nature gives us and transform it into something yummy and nourishing.

Let me tell you this – you will never feel anything like that with wholefood desserts! You can also learn how to make chocolate at home and share happiness!

You Won’t Guess The Ingredients I Used For This Vegan Chocolate Cake

Okay, that was an overstatement. LOL! Of course I used the basic ingredients you would normally use in a cake, such as flour, sugar, cacao powder, and so on. However, the key here is in the decisions and choices we make. When I say this I think about the journey the ingredients you are using had to go through before they reached your kitchen. It is an incredible journey but oftentimes there are so many unnecessary processes that our ingredients go through and that eventually strip away all that goodness that our organs need. This kind of the approach and appreciation for food is what I strive to teach during my online cooking classes and through my other ways of communicating with all of you out there. 

This Chocolate Cake is no exception to my other recipes

Wholefood ingredients that will really serve my organs. I use Bob’s Red Mill flour and all the other products they have. They have an incredible story and business model that I really like. Then I have rapadura sugar; it’s such a wonderful sweetener I like to use in desserts. It doesn’t only have a decadent caramel flavour, but it’s actually unrefined cane sugar, meaning it is not heavily processed like white sugar that you can usually find in all sorts of food. 

I wanted this cake to have a rich chocolate flavour that makes you salivate the moment you sense its fragrance. You know what I’m talking about. For that I always choose cacao powder; it’s indeed a bit bitter, so you may need to use more sugar or add some other sweetener like maple syrup, but this is exactly what will satisfy your taste buds and give your organs the nourishment they need. 

Then I used some freshly made coconut milk and grated zucchini. You heard that right, zucchini is one of the main ingredients for this Vegan Chocolate Cake. It is very neutral, so you won’t really taste it in the cake but it will make your cake very moist and delicious.


To top everything up, I used my special frosting. Check out the recipe below!



  • 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Flour
  • 2 tsp Bob’s Red Mill Baking Powder
  • 1 cup Rapadura Sugar
  • ¾ cup Raw Cacao Powder
  • 1 Tbsp Bob’s Red Mill Egg Replacement
  • 1 ½ cup Grated Zucchini
  • 1 cup Fresh Coconut Milk (or any plant milk of your choice)
  • ¼ cup Coconut Oil

  • 1 tsp Vanilla Extract
  • A pinch of Salt
  • A handful of Gooseberries, for decorating

For the Frosting:

  • 200 grams Good-Quality Bitter Chocolate, melted
  • 1 cup Coconut Cream
  • A splash of Maple Syrup


To prepare the cake:

  • Preheat your oven to 350F/175C.
  • Grease a baking tin with coconut oil and set aside.
  • Mix together the flour, baking powder, sugar, cacao and egg replacement.
  • Squeeze the zucchini and discard the liquid. Add the zucchini and the remaining ingredients to the cake mix.

  • Whisk until all the ingredients are well combined.
  • Pour into the prepared tin and bake for 35-40 minutes.
  • When ready, leave to cool down completely.

To prepare the frosting:

  • Pour the coconut cream in your food processor and press the Play button.
  • Gradually pour in the melted chocolate and process for a couple of seconds or until combined..

  • Transfer to a bowl and keep in the fridge until it thickens.
  • Generously spread the frosting over the cake and decorate with the gooseberries.


Serves: 4-6

Prep time: 10 mins

Baking time: 35-40 mins

Freezer-friendly: No


Preparing food that truly nourishes your organs doesn’t have to be complicated and time-consuming. I like to say how nature has figured everything out for us and we won’t get off the track as long as we stay close to it. That’s why I always prefer to use ingredients with no or little human interference; the closer to their natural form, the better. And I promise you, you will feel the difference as soon as you start doing the same. 

If you felt inspired by this simple yet very decadent and sublime Vegan Chocolate Cake, check out and subscribe to my YouTube channel for more recipes. And don’t feel shy to share your wholefood journey and stories with me. 


With love from my kitchen to yours,


Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.