Vegan Chocolate Zucchini Snack Cake with Nut Butter Ganache Recipe
This Vegan Chocolate Zucchini Snack Cake is a moist and delicious treat perfect for any occasion. Made without eggs or dairy, it incorporates wholesome ingredients like grated zucchini for added moisture and nutrition. Topped with a rich, dairy-free chocolate ganache, this cake is both indulgent and plant-based, making it suitable for vegans and those seeking a healthier dessert option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Snack Cake
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Cake:
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsweetened apple sauce
- 1/2 cup oil
- 3/4 cup dutch process cocoa powder
- 1 cup boiling water
- 1 1/2 cups grated zucchini (packed)
Chocolate Ganache:
- 1/2 cup nut or seed butter
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2-5 tbsp dairy free milk
- Pinch of salt
Instructions
- Preheat and prepare baking dish: Preheat the oven to 350° F (175° C) and grease an 8x8 inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In another mixing bowl, beat together the granulated sugar, unsweetened apple sauce, oil, and dutch process cocoa powder. Carefully pour in 1 cup of boiling water and stir constantly until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold in the grated zucchini. Be careful not to overmix the batter to keep the cake tender.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely prior to frosting.
- Prepare the chocolate ganache base: Place your chosen nut or seed butter in a large mixing bowl. Microwave for about 20 seconds until it becomes thin and easy to stir.
- Mix ganache ingredients: Add the powdered sugar, cocoa powder, a pinch of salt, and 2 tablespoons of dairy free milk to the nut butter. Whisk vigorously until smooth and lump-free. If the ganache is too thick, add additional dairy free milk 1 tablespoon at a time until desired consistency is reached.
- Chill and frost: Refrigerate the ganache until ready to use. Then, spread it evenly over the cooled cake and serve.
Notes
- This recipe uses grated zucchini to add moisture and nutrition without altering the flavor significantly.
- For the nut or seed butter in the ganache, almond butter, peanut butter, or sunflower seed butter work well.
- Ensure not to overmix the batter to keep the cake tender and fluffy.
- The boiling water helps intensify the chocolate flavor and create a smooth batter.
- Allow the cake to cool completely before frosting to prevent the ganache from melting.
- You can store leftovers covered in the refrigerator for up to 3 days.
