These chocolate cakes are far from ordinary. Use some in-season zucchini to add moisture, texture, and healthy goodness to your dessert! The chocolate cream gets its decadent texture and some bonus protein from the addition of white beans as the base.


Chocolate Frosted Zucchini Cake [Vegan]


For the Dough:

  • 2 cups of grated zucchini
  • 1 1/2 cups of mixed spelled and almond flour, more as needed
  • 3/4 cup of coconut sugar
  • 2 teaspoons of baking soda
  • 1 large pinch of salt
  • 1/4 teaspoon of vanilla powder
  • 3 tablespoons of cocoa powder
  • 1/4 cup of chopped baking chocolate or vegan chocolate chips
  • 3 flax eggs
  • 1/4 cup of liquid coconut oil (or other neutral oil)
  • 1 cup of plant-based milk (more as required)
  • 2 teaspoons of apple cider vinegar

For the Cream:

  • 2 cups of white beans (cooked or from a can)
  • 2 tablespoons of cocoa powder
  • 1 large pinch of salt
  • Vanilla powder to taste
  • 1 cup of dark chocolate chips
  • Additional sweetener (eg coconut sugar) to taste


  1. Mix all the dry ingredients for the dough in a bowl, then add the zucchini and all liquid ingredients, except the apple cider vinegar, and mix well with a hand mixer. Finally, add the vinegar.
  2. Fill the dough into a greased springform pan (9-inch diameter) and bake at 350 °F  for about 50-60 minutes. Then, take them out and let them cool down before removing from the mold.
  3. Meanwhile, prepare the cream. Blend the beans and all other ingredients except the chocolate with a food processor or blender until it's a fine cream.
  4. Break the chocolate into pieces and melt in a double boiler over the stove. Blend the melted chocolate into the bean cream and sweeten to taste before spreading over the cooled cake.
  5. If desired, decorate and enjoy with cocoa beans, edible flowers, nuts, etc.