Eggless Chocolate zucchini cake


This is by far the best chocolate cake that I have tasted in my life time.

Don’t get me wrong, when I first came across this recipe, I was very skeptical because the wet ingredients didn’t seem right. Apparently the zucchini in the cake was to give the cake the moisture it required.

Even while I was making it I was skeptical, the batter itself is rather dense and mixing becomes a bit of a night mare, there was a stage in the mixing process that I used my hands to work the batter so that it would come together and release the moisture in the zucchini.

The icing is a smooth delicious one all on its one and I was able to sit back and lick the icing bowl and actually enjoy the taste, it brought back childhood memories.

When it came to decorating the cake, I stuck with a simple design, I just piped twirls around and sprinkled chocolate vermicelli all over the top, when my mum took a look at the cake she told me it reminded her of the poo emoji and it needed some colour, that it when I decided to sprinkle some coloured almond slivers over the top.

This recipe makes 2 x 20cm circle cakes and serves 12 people.

Ingredients for the cake batter:

  • 2 x cups cake flour, sifted.
  • ¾ x cup cocoa powder, sifted.
  • 1 ½ x cup dark brown sugar.
  • 2 x tsp bicarbonate of soda.
  • 1 x tsp baking powder.
  • 1 x tsp coffee powder.
  • ¾ x tsp salt.
  • 1/3 x cup mayonnaise.
  • 280g x grated zucchini.
  • 2 x tsp vanilla essence.
  • ½ x cup vegetable oil.
  • 1 x tbsp. apple cider.
  • 1 x flax egg ( 1 x tbsp. crushed flax seed combined with 3 x tbsp. boiling water).


  • Make the flax egg and set aside.
  • In a bowl, mix the cake flour and cocoa powder together.
  • Add the sugar, bicarbonate of soda, baking powder, coffee powder and salt, mix well.
  • Add the zucchini and mix so that the zucchini is incorporated well.
  • Add the mayonnaise, vanilla essence, oil and vinegar, mix with a spoon and then using your hand, bring the mixture together. Using you hand is essential as this is a dense mixture.
  • Add the egg and again knead and mix with you hand till the mixture comes together nicely. The mixture by now should look shiny, this means that the zucchini has started to release its moisture.
  • Divided the mixture equally between 2 x 20cm cake pans that have been greased.
  • Pop into a preheated oven and bake at 180 degrees for 25 – 30 minutes or until your cake tester comes out clean.
  • Allow the cakes to cool for 15 minutes in their tins, before turning out onto a cooling rack and allowing to cool completely before icing.

Ingredients for the icing:

  • 5 x cups icing sugar sifted.
  • ¾ x cup cocoa powder, sifted.
  • 125g x margarine at room temperature.
  • 7 x tbsp. soy milk.
  • 2 x tsp vanilla essence.

Method for the icing:

  • In a bowl, cream the margarine, till light.
  • Add the sifted cake flour a little at a time and whisk till well combined.
  • Add the cocoa powder and whisk.
  • Add the vanilla essence, soy milk and whisk till well blended, ensure that you go right to the bottom of the bowl.


To assemble the cake.

  • Sandwich the two cake rounds with a generous amount of chocolate icing.
  • Smother the cake in icing, sprinkle with chocolate vermicelli and pop into the fridge for 10 minutes to allow the icing to set.

Tell me what you think of this recipe