Vegan Chocolate Zucchini Snack Cake

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option)

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

You didn’t think I’d give you a recipe for the best vegan chocolate frosting and not provide you with something to slather it on, did you? 

I thought snack cake seemed like a good place to start. Of course you can eat this cake any time of day but the idea is that it’s nutritious enough for a snack thanks to all of the fiber and protein in the whole grain spelt flour.

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

I feel like I should warn those of you who are new to spelt flour that the texture and flavor can be a little more earthy than all purpose, similar to a whole wheat flour. So while I might eat this for dessert at home, it’s not something I would bake for a gift or special occasion. Does that make sense?

Although you could easily substitute the spelt flour for all purpose which result in a more traditional texture and flavor. But for a healthy treat, I recommend going the whole grain route.

If you have a large measuring cup like me then technically this cake comes together in just one bowl. You mix the dry ingredients in a large bowl, the wet in a measuring cup, combine them together with the shredded zucchini, then transfer to a baking dish and bake away.

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

Once the cake has cooled it’s time for frosting. That is if you are able to resist eating it all before spreading it on top.

Trust me, once you try it you’ll see what I mean.

Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option) #vegan #plantbased #healthybaking #wholegrain #wfpb

Vegan Chocolate Zucchini Snack Cake

Yield: 16 squares

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients:

  • 1/2 cup tahini (or oil)
  • 3/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 cup spelt flour (or whole wheat/all purpose)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini (after squeezed dry, about 1 large zucchini)
  • 1/2 cup dairy-free chocolate chips

Directions:

Preheat the oven to 350°F. Lightly grease an 8×8″ or 9×9″ baking dish and set aside.

In a large measuring cup or small bowl, whisk together tahini (or preferred vegetable oil) with milk and vanilla extract until smooth. Add the coconut sugar and stir to combine.

In a separate large bowl, add the spelt flour, cocoa powder, baking soda, and salt. Whisk to combine. To the bowl, add the shredded zucchini and pour the liquid ingredients over top. Stir until flour is evenly incorporated then fold in chocolate chips.

Transfer the batter to the greased baking dish and spread to the sides using a spatula. Bake in the oven for about 30 minutes, or until cooked through. Allow to cool completely before frosting. Spread a layer of frosting on top and cut into 16 squares. Serve and enjoy!

Leftovers can be stored in an airtight container for up to 3 days. For optimum freshness, store in refrigerator.

 

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart