Zucchini Chocolate Cake with Coconut Ganache (Vegan, Gluten-free, No Added Oil)

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Autumn has announced its arrival here in New Zealand. Days are getting shorter and nights are cooler. And a few typical summer veges are disappearing out of the garden. Hold on, I say. I was hoping all summer long to try this zucchini chocolate cake! Luckily I received some extra zucchini from a friend, and the recipe could be tested and tried. Successfully! 🙂

The thing with this zucchini cake is that it allows to create a moist cake that doesn’t need any additional oil or nut-flours. And you get a bit of vege with your sweet treat. Pretty nice!

And as always, this recipe for zucchini chocolate cake is vegan, gluten-free and without added oil. The dreamy, creamy coconut chocolate ganache adds the perfect sweetness and is super easy to make. If you have a very sweet tooth, you might want to add a little more sweetness to the dough though.

Makes a 18cm (7inch) cake:

For the dough:
1/2 cup (70g) buckwheat flour
1/2 cup (75g) rice flour
1/2 cup (50g) FAIR-TRADE cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda

1 cup (185g) grated zucchini, packed

1/2 cup (90g) coconut sugar
3 cardamom pods
1 tablespoon psyllium fiber husk
1 cup (250ml) water

For the ganache:
100g dark chocolate drops or chopped chocolate
100g coconut cream


1. Preheat oven to 200°C (top-/bottom heat). Line the base of a spring from with baking paper. I recommend to cut a long strip of baking paper and line the ring of the spring form as well.

2. Mix the buckwheat flour, rice flour, cocoa powder, baking powder and baking soda in a bowl.

3. Blend coconut sugar, cardamom pods, psyllium fiber husk and water in a blender until smooth.

4. Add this mixture to the bowl with the dry ingredients together with the grated zucchini. Mix well but don’t stir for too long.

5. Spread dough evenly in spring form and place in oven. Bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for approx. 30 minutes or until an inserted wooden skewer comes out clean.

6. Let cake cool down on a cake rack before preparing the chocolate ganache.

7. For the chocolate ganache, melt the chocolate by using the double boiler method. Then add the coconut cream and stir to combine. Let the ganache cool down a little until it becomes more thick. Then you can spread it on the cake. Garnish if you like. Place in fridge until the ganache has set.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.


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