Eggless Chocolate Zucchini Cake
January 19th, 2009 Madhuram Posted in Cakes, Food Blog Events, Kid Pleaser Recipes, Vegan Baking | 
Print This Recipe
| 15 Comments »
Actually this cake is 100% vegan if I had used vegan chocolate chips. I had 2 big zucchinis in my fridge and was wondering what to do with it. Coincidentally I saw a recipe for chocolate zucchini cake in one of the cookbooks I have. I was not surprised because I’ve baked a chocolate chip zucchini bread earlier and I know that you cannot taste the zucchini at all. But I didn’t want to proceed with that zucchini cake recipe because it was a 4 layered birthday cake with frosting and all. I wanted something very simple, like a snack cake. Googled and found a couple of zucchini cake recipes. I decided to go with this chocolate zucchini cake recipe because it was very simple and it also gave me room to make some healthy changes.
I used Ener-G egg replacer powder instead of eggs. This is my 4th attempt with Ener-G. My first experiment was not that good but the remaining 3 came out very well. I will post the other 2 recipes shortly. For this zucchini cake I kept the original measurements same but changed the ingredients to make it as healthy as possible. Like using whole wheat pastry flour instead of all purpose flour, oil and applesauce instead of butter, 1/2 cup of mini chocolate chips instead of 1 cup semi sweet chocolate chips. You can take my word that this cake is absolutely delicious in spite of all these healthy substitutions. My son (most of you know that he is a very picky eater) enjoyed this cake very much, not only on the first day but until it got over. This cake is not light and fluffy but dense and moist. This zucchini cake is also not overly sweet. Unlike the cakes made with all purpose flour and rich frosting which increases your sugar craving and makes you grab another slice of the cake, this cake is very filling and satisfying. We were not able to locate even one strand of the shredded zucchini.
2 Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.
3 In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.
4 In a small blender/processor blend together the Ener-G and water until it’s nice and fluffy like beaten eggs. I used my Magic Bullet blender. I pulsed it a couple of times.
5 In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.
6 Add the egg replacer liquid in 3 additions beating it after every addition. Now also add the milk and beat until well combined.
7 Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.
8 Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.
9 Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.
2 You can also use an 8 inch or 9 inch round cake pan instead of a spring form pan. But I think you cannot do the topping because, while inverting the pan to unmould the cake the toppings may fall down.
3 Zucchini can be grated without peeling. After grating I felt that the strands were very big, so I chopped them coarsely.
This goes to the Egg Replacement Event – Egg Replacer Powder hosted by me.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Tags: Applesauce, baking powder, baking soda, Canola Oil, Cocoa powder, ener-g, granulated sugar, Instant Coffee Powder, light brown sugar, Pistachios, salt, Soy Milk, Vanilla Extract, Whole Wheat Pastry Flour
August 2nd, 2009 at 2:51 pm
i just made this and it’s so delicious! my daughter has food allergies and it’s such a pleasure when I can make something she can eat that the rest of the family WANTS to eat. YUM!
Thanks for trying the recipe Leah.
February 14th, 2009 at 7:00 am
We tried the above recipe on the Valentine day and we were quite scared because of this risk on such a special day but finally we MUST say that this recipe made our day more special for us………yeaaaaaaaaaah………it was awesome
Feedback for those who doesn’t have Egg replacement: You could try Vinegar 3 tea spoons along with wet ingredients.
ENJOY
)))))))))))))))) Thanks Madhu …
Sapna, I really appreciate you for taking the risk on a Valentine’s Day. I’m so happy that it turned out good and you liked it. Thanks for the feedback.
January 22nd, 2009 at 11:55 pm
I’m back again, after taking this one for a test drive tonight.
The verdict: This is one of the most evil Evil Mommy Tricks of all time. And I mean that in a good way.
Five-year-old Big Guy, known worldwide for his pickiness, just gobbled this. I was concerned at first, because I didn’t do a stellar job of peeling the zucchini and I was afraid he’d spot it. Nope. I think the chocolate blinded him. Whew!
I baked mine in two layers, and it took 25 minutes at 350 degrees. I stacked and filled with chocolate buttercream, doing so while the cakes were ever-so-slightly warm so the frosting just melted. I then frosted the top only with the same. I didn’t do the sides because I ran out of frosting, but I’m glad I didn’t. I think that would have been too much chocolate for even Big Guy.
Great recipe, Madhuram. It’s going into my keeper file.
Wow Deb, that was very quick and thank you very much for trying this. I’m glad Big Guy liked it.
January 20th, 2009 at 10:07 pm
Wawii..Madhuram u always surprises me with different varieties of eggless cake….Chocolate and zucchini!!!hope it taste wonderful.
January 20th, 2009 at 9:59 pm
Wow…looks great,soft n fluffy.Super! Bookmarked!
Thanks Nithya. Welcome to my blog.