⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A moist vegan chocolate cake with hidden zucchini that keeps it incredibly tender. Topped with a rich chocolate frosting.

Ingredients

Cake

  • 1 dl aquafaba
  • 4 dl powdered sugar (florsocker)
  • 2.5 dl wheat flour
  • 1.5 dl cocoa powder
  • 2 tsp baking powder
  • 1 tsp vanilla sugar or 1 krm vanilla powder
  • 1-2 krm salt
  • 1.5 dl oil
  • 2 tbsp aquafaba
  • 2 dl grated zucchini (150 g)

Chocolate Frosting

  • 100 g spreadable margarine (smörgåsmargarin)
  • 0.5 dl dairy-free crème fraîche
  • 1 tbsp strong coffee
  • 3 dl powdered sugar (florsocker)
  • 1 dl cocoa powder
  • pinch of salt

Instructions

Cake

  1. Prep: Preheat oven to 175°C. Line a 20x30 cm baking tin with parchment paper.

  2. Whip: Beat 1 dl aquafaba and powdered sugar until white and fluffy.

  3. Mix dry: Combine flour, cocoa, baking powder, vanilla and salt in a separate bowl.

  4. Prep zucchini: Grate zucchini and measure 2-2.5 dl (150 g). Squeeze out as much liquid as possible.

  5. Mix wet: Blend together 1.5 dl oil and 2 tbsp aquafaba.

  6. Combine: Fold all ingredients together with a spatula until just combined.

  7. Bake: Pour into prepared tin. Bake at 175°C for 30-40 minutes. Test with a skewer - it should come out clean.

  8. Cool: Let cool completely before frosting.

Frosting

  1. Melt margarine and whisk in crème fraîche and coffee.

  2. Sift in powdered sugar and cocoa. Add salt.

  3. Whisk until smooth. If too soft, chill briefly and whisk again until fluffy.

  4. Spread over cooled cake.

Notes

Squeezing zucchini: This step is important - excess liquid will make the cake too wet.

Hidden veggie: The zucchini is undetectable in the finished cake but adds moisture.

Frosting consistency: Spreadable margarine (smörgåsmargarin) melts in the mouth like butter, unlike baking margarine.

Source: Kakboken