OMG. I really got it together today you guys. It;s day 46 of quarantine and I mean, not only did I put MATCHING sweats on, but I even put makeup on and blew out my hair. It was a small miracle.

But it didn’t stop there….

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

I cleaned out my fridge and made a massive kitchen sink batch of soup with basically everything in my fridge, freezer and crisper. It’s all in there. Except for the two saddest, bruisiest zucchini you ever saw. Those were turned into something really special. CAKE.

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

Pete and Chris (my brother that is living with us) were jonesing for chocolate. The girls are jonesing for it every day of their life, so I went for it and made a big, magical bundt cake. And honestly- it’s one of the best ever.

SO if you have some sad, droopy zucchini in your drawer, please consider making this- you won’t regret it!

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup non-dairy milk (I used Oat milk)
  • 1 tablespoon apple cider vinegar
  • ½ cup strong coffee
  • 3 cups all-purpose gluten-free baking flour (I used Bob's Red Mill in the dark red bag)
  • 1 ½ cups dark unsweetened cocoa powder (I used Hershey's Dark)
  • 2 cups sugar
  • 1 tablespoon xanthum gum
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 2 cups packed shredded fresh zucchini
  • 1 cup vegetable oil
  • Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons non-dairy milk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Prepare a bundt pan with coconut oil spray.
  2. In a smaller bowl, combine the milk and vinegar. Add the coffee and set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the dry ingredients. Add the shredded zucchini and mix in and then stream in the vegetable oil while uts still mixing on low. Now add the coffee and milk mixture and once it is mixed in, turn the speed up and mix well.
  4. Pour the batter into the prepared pan and smooth the top of the batter. Bake the cake at 350 degrees for 60 minutes, then pull the cake out of the oven and let cool on the counter until mostly cool.
  5. When the cake is cool, turn it out onto a cake plate and make the glaze: Whisk together the powdered sugar, milk and vanilla until smooth and then drizzle over the cake.

 

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OMG. I really got it together today you guys. It;s day 46 of quarantine and I mean, not only did I put MATCHING sweats on, but I even put makeup on and blew out my hair. It was a small miracle.

But it didn’t stop there….

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

I cleaned out my fridge and made a massive kitchen sink batch of soup with basically everything in my fridge, freezer and crisper. It’s all in there. Except for the two saddest, bruisiest zucchini you ever saw. Those were turned into something really special. CAKE.

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

Pete and Chris (my brother that is living with us) were jonesing for chocolate. The girls are jonesing for it every day of their life, so I went for it and made a big, magical bundt cake. And honestly- it’s one of the best ever.

SO if you have some sad, droopy zucchini in your drawer, please consider making this- you won’t regret it!

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free) from HeatherChristo.com

Chocolate Coffee Zucchini Cake (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup non-dairy milk (I used Oat milk)
  • 1 tablespoon apple cider vinegar
  • ½ cup strong coffee
  • 3 cups all-purpose gluten-free baking flour (I used Bob's Red Mill in the dark red bag)
  • 1 ½ cups dark unsweetened cocoa powder (I used Hershey's Dark)
  • 2 cups sugar
  • 1 tablespoon xanthum gum
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 2 cups packed shredded fresh zucchini
  • 1 cup vegetable oil
  • Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons non-dairy milk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Prepare a bundt pan with coconut oil spray.
  2. In a smaller bowl, combine the milk and vinegar. Add the coffee and set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the dry ingredients. Add the shredded zucchini and mix in and then stream in the vegetable oil while uts still mixing on low. Now add the coffee and milk mixture and once it is mixed in, turn the speed up and mix well.
  4. Pour the batter into the prepared pan and smooth the top of the batter. Bake the cake at 350 degrees for 60 minutes, then pull the cake out of the oven and let cool on the counter until mostly cool.
  5. When the cake is cool, turn it out onto a cake plate and make the glaze: Whisk together the powdered sugar, milk and vanilla until smooth and then drizzle over the cake.