CHOCOLATE ZUCCHINI CAKE WITH COCONUT CREAM FROSTING.
A decadent and beautiful vegan and gluten free dessert - this chocolate zucchini cake is topped with coconut cream frosting.
Provided by Kelly Roenicke
Categories Dessert
Time 38m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.
- Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.
- In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined.
- Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.
- Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.
- Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl.
- Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed.
- Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting.
- Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.
- Leftover cake should be refrigerated.
Nutrition Facts : Calories 560 kcal, Carbohydrate 75 g, Protein 7 g, Fat 30 g, SaturatedFat 19 g, Sodium 564 mg, Fiber 7 g, Sugar 41 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING
Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.
Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT CHOCOLATE ZUCCHINI CAKE
Moist coconut chocolate zucchini cake topped with sour cream coconut frosting.
Categories Dessert: Cakes and Cupcakes
Time 3h5m
Number Of Ingredients 20
Steps:
- Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips.
- Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9″x 13″ cake pan.
- Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.
- For frosting: Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top.
Nutrition Facts : Calories 486 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 239 grams sodium, Sugar 60 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT
It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.
Provided by Rita1652
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
- In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
- Add zucchini then flour mixture.
- Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
- When toothpick inserted into cake cames out clean.
- In the food processor mix cheese and jam spread on cooled cake.
- Press coconut into frosting of cake.
CHOCOLATE ZUCCHINI CAKE
This recipe came from my high school friend's mother. It is so moist and delicious! My husband didn't want to have at first because of the zucchini, but he couldn't even tell it was in there! For a more healthy route, my sister-in-law does this: omit the butter, ¼ cup vegetable oil, and 3-3½ cups zucchini. Lastly, instead of buttermilk, you may use ½ cup milk+ ½ Tbsp apple cider vinegar or lemon juice- let mixture stand at least 5 minutes.
Provided by gnet9820
Categories Dessert
Time 1h10m
Yield 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Butter & flour a 9x13 pan.
- Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
- Beat sugar, butter, & oil with dry ingredients until well blended.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Mix in dry ingredients alternately with buttermilk in 3 additions each.
- Stir in grated zucchini.
- Pour batter into prepared pan.
- Sprinkle chocolate chips & nuts (optional) over top.
- Bake about 50 minutes, testing with toothpick.
- Cool cake in pan.
Nutrition Facts : Calories 442.6, Fat 22.7, SaturatedFat 9.2, Cholesterol 51.7, Sodium 393.5, Carbohydrate 59.4, Fiber 2.9, Sugar 38, Protein 5.4
ZUCCHINI COCONUT CAKE
My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.
Provided by Kendra
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g
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