Comments on: Vegan Chocolate Zucchini Cake

By: Erica

Erica — Sun, 07 Jul 2019 21:34:47 +0000

Made this for a potluck and it was a decent hit.
One correction to this recipe that I’d recommend: use flax MEAL not flax seed for the egg replacer. A few tweaks: applesauce (in place of oil), High Altitude Whole Wheat Flour (in place of white all purpose flour), and coconut sugar (in place of white sugar).

By: Sarah

Sarah — Mon, 03 Sep 2018 17:23:56 +0000

In reply to Therese. I'm so glad you like it! Thanks for your comment.

By: Therese

Therese — Sun, 02 Sep 2018 15:47:30 +0000

This cake is amazing!!! I have made it several times for different occasions. Everyone raves about it. My husband ,who will not eat any vegeatables , loves this cake (he has no idea that there is zucchini in it)! In fact he tells me it keeps getting better. Great recipe!! Thank you for sharing it.

By: Sarah

Sarah — Wed, 06 Sep 2017 18:01:26 +0000

In reply to Laurel. I'm sorry. The recipe was unclear. I went in and edit that to make it more obvious when to add the zucchini. The bake times might vary depending on the pan you used or how hot your oven runs.

By: Laurel

Laurel — Mon, 04 Sep 2017 00:59:13 +0000

Unless I'm reading the recipe wrong (which is entirely possible) - I don't see where the zucchini is added. I folded it in at the same time as the chocolate chips and the nuts. My cake also baked significantly longer than the recipe suggested. It was still significantly wet at the 50 minute mark and I finally pulled it after an additional 20 minutes of cook time. It is cooling now so I'll let you know how it turns out. The batter tasted great, though!

By: Sarah

Sarah — Sun, 03 Sep 2017 19:30:20 +0000

In reply to Mary Ellen | VNutrition. Yep, fall has the BEST stuff going on.

By: Sarah

Sarah — Sun, 03 Sep 2017 19:29:20 +0000

In reply to Ami. I would use a gluten-free 1:1 all purpose flour. Bob's Red Mill has a good option here

By: Sarah

Sarah — Sun, 03 Sep 2017 19:27:50 +0000

In reply to Sarah De la Cruz. Always! :)

By: Sarah

Sarah — Sun, 03 Sep 2017 19:27:28 +0000

In reply to Mel | avirtualvegan.com. Thanks Mel! Chocolate + Cab + Cozy Fall Evening really is the best!

By: Ami

Ami — Sun, 03 Sep 2017 03:25:47 +0000

Look so delicious ? If you are gluten free what flour would you substitute? Thank you!

By: Sarah De la Cruz

Sarah De la Cruz — Sat, 02 Sep 2017 05:52:36 +0000

I've been slipping zucchini into everything lately, including my chocolate chip cake! I am loving your chocolate cake! And yes—ALWAYS pair with wine! <3

By: Sarah Newman

Sarah Newman — Sat, 02 Sep 2017 00:56:54 +0000

OMG... I can't even look at that cake right now, I'm trying to give up sugar! LOL! 😉 Looks stellar... nothing like red wine and chocolate 😀

By: Mel | avirtualvegan.com

Mel | avirtualvegan.com — Fri, 01 Sep 2017 17:53:57 +0000

Chocolate cake and cabernet on a cozy fall evening would be like heaven for me. Just perfect! And your cake looks amazing. Love the hidden veggies! I have been hearing good things about this wine. I need to try to find some.

By: Sarah

Sarah — Fri, 01 Sep 2017 15:06:19 +0000

In reply to Amy. I would use soy or cashew for there creaminess but any milk will work without making much of a difference in the final outcome.

By: Jasmine

Jasmine — Thu, 31 Aug 2017 19:35:19 +0000

That pour shot has be drooling! This sounds incredible!

By: Amy

Amy — Thu, 31 Aug 2017 18:19:54 +0000

Hello what kind of milk (almond, coconut or cashew? do you think will work best with this recipe?