Double Chocolate Zucchini Cake with Dates Frosting

Double Chocolate Zucchini Cake with Dates Frosting Vegan Gluten Free

Decadence..this is what this cake is. Inspired by and
Prep Time 40 mins
Cook Time 45 mins
Course Dessert, Snack


  • round baking tin, 1 large bowl, food processor


  • 1 cup shredded zucchini - 1 medium zucchini
  • ½ cup nut butter
  • ½ cup pure maple syrup
  • 1 tbsp flax egg +6 tablespoons water
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • ½ cup palnt-based milk
  • 1 cup gluten free oat flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup chocolate chips

To make the frosting

  • 1 cup dates (Medjool dates preferably) soaked in hot water for 10 min
  • ½ cup hot water
  • ¼ cup cocoa powder
  • 1 tbsp nut butter
  • ¼ tsp salt


  • Preheat oven at 180°C ( 350°F).
  • Prepare a round baking tin lined with parchment paper.
  • In a small ball prepare the flax egg ( flax egg + 6 tbsp water ). Set aside for 15 min.
  • Squeeze the shredded zucchini of excess moisture.
  • In a large bowl mix zucchini, flax egg, nut butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
  • Add in the oat flour, cocoa powder, baking soda and salt.Mix well and then fold in chocolate chips.
  • Pour batter into prepared baking tin and smooth top.Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool pan, remove cake, place on wire rack.Let it cool completely.

Let's make the frosting:

  • In a food processor add the soaked dates and hot water and blend.
  • Add cocoa powder, nut butter and salt. Blend.
  • Use immediately or keep in the fridge for 5- 7 days.


  • Spread frosting over the cake.Sprinkle chocolate chips. Slice and serve.Enjoy!
Keyword vegan chocolate cake, gluten free chocolate cake, zucchini cake

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