Easy vegan zucchini cake with oriental spices and chocolate

Author: Julia
Tags: baking,


This one is dedicated to my sister, who was very frustrated by her first attempt of baking a cake. So I decided to create a recipe for zucchini cake, that leads to guaranteed success! It is super simple and you can easily do some variations with different spices, ganache or lemon icing. Let’s go straight to the recipe!zucchini cake


  • one small
  • zucchini
  • half cup of
  • oats
  • half cup of
  • ground flax seeds
  • half cup of
  • flour
  • half cup of
  • sugar/other sweetener
  • half cup of
  • water or plant-milk
  • 3 tablespoons of
  • oil
  • pinch of
  • salt
  • pinch of
  • baking poweder
  • ground cloves, cinnamon, ginger, lemon zest
  • 100 g of
  • chocolate
  • one tablespoon of
  • coconut oil


zucchini cakeStart with grating the zucchini. Set aside and mix sugar, plant-milk and oil. Add zucchini, flour, flaxseeds, oats, spices, baking powder and salt. Stir the batter with a wooden spoon. It is supposed to be thick, but still drip off the spoon.  If it is too liquid, add more oats!

Pour the batter in a pan and preheat your oven to 180 degrees celsius/356 degrees fahrenheit. Bake the cake for around 30 minutes. If in doubt, use a needle and check, if the center of the cakes is still raw.

Let the cake cool down and prepare the chocolate glazing. Melt chocolate and coconut oil on low heat, until it is liquid. Let it cool down for at least 20 minutes. Take a spoon and start decorating the cake. As a finish I used bits of chocolate, that I scratched of with a vegetable peeler.zucchini cake

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.