Pumpkin Spice Chocolate Zucchini Cake Without Eggs

Moist, decadent, and incredibly light — this organic Pumpkin Spice Chocolate Zucchini Cake without Eggs allows you to have your cake and eat it too! Lightly spiced, rich chocolate flavor and no eggs. This eggless chocolate cake is the perfect fall treat!

If you love chocolate, be sure to check out some of my other favorite chocolate desserts like Pumpkin Spice Latte Protein Brownies, Avocado Oil Chocolate Cake, Small Batch Chocolate Cake With Sourdough Discard, or Eggless Chocolate Carrot Cake.

Perfectly moist and fudgy, lightly spiced, and no eggs needed. This Pumpkin Spice Chocolate Zucchini Cake without Eggs is going to be your new favorite fall cake! This easy one bowl chocolate zucchini cake made without eggs uses pumpkin as an egg replacer. Instead of the traditional cinnamon in chocolate zucchini cake, I add in pumpkin spice for a cozy spice that pairs wonderfully with rich chocolate cake and creamy chocolate buttercream frosting. This one layer cake is topped with pumpkin seeds for the perfect texture complimenting this silky smooth chocolate frosting and moist cake. Easily make this vegan by using vegan butter and milk. I hope you enjoy this fall inspired cake as much as I do!
– Mimi

A Quick Look At The Recipe

• Recipe Name: Pumpkin Spice Chocolate Zucchini Cake Without Eggs
• Ready In: 1 hour 45 minutes
• Makes: 8-inch cake
• Main Ingredients: salted butter, zucchini, pumpkin, Dutch cocoa
• Flavor Profile: cozy spiced chocolate cake with rich chocolate frosting
• Dietary Info: eggless, no seed oils, vegan swap available
• Difficulty: Easy!
• Why You’ll Love It: fall inspired chocolate zucchini cake without eggs

Why You'll Love This Recipe

• One Bowl Cake: This Pumpkin Spice Chocolate Zucchini Cake without Eggs comes together in one bowl. You can use a hand mixer, a whisk, or even a spatula or wooden spoon – as long as you have a bowl, and something to stir with, you're good!
• Eggless: This chocolate zucchini cake without eggs uses pumpkin as an egg replacer for a light and fluffy cake, no eggs needed!
• Best Moist Chocolate Cake Ever: The zucchini lends moisture to the cake, making it incredibly moist and fudgy, but it does not taste like vegetables! If you love light and fluffy organic chocolate cake, you will love this recipe!
• Perfect for Any Occasion: While this is lightly spiced and also made with pumpkin, I wouldn't necessarily call this a pumpkin cake. It's a lightly spiced chocolate zucchini cake without eggs that is perfect all year round!
• Organic Cake: So much better than store bought, this chocolate zucchini cake without eggs uses completely organic ingredients!
• Vegan Friendly: Make this a vegan chocolate zucchini cake by swapping out the butter and milk for vegan options in the frosting, the cake is already vegan. It's that simple!

Chocolate zucchini cake has always had a special place in my heart as a family friend's mom made it specifically for me anytime I visited. She always made me feel incredibly special, making a cake upon my arrival. It was a simple gesture, but for some reason it made me feel more celebrated than even my birthday because it was a gift that was done just because she wanted to.

While I have been making a version of her cake for years, and even served one at my bakery that was a best seller, they have always included eggs. But, recently, I've stopped eating eggs as often. So, I knew I wanted to make a chocolate zucchini cake without eggs so I could still make this nostalgic cake for myself. And let me tell you, this chocolate zucchini cake does not need eggs!

Ingredients

• Zucchini: I use organic zucchinis, which gives this chocolate cake an incredibly moist and fudgy texture. Be sure to use a fine grater, don't use a large one as your cake can become gummy if the zucchini is not finely grated.
• Olive Oil: I use organic extra virgin olive oil, making this cake free of seed oils.
• Light Brown Sugar: I use homemade light brown sugar for added richness.
• Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
• All Purpose Flour: I usually use organic all purpose flour instead of cake flour when making cakes with fruits of veggies. These will add more moisture to cake, so I like the higher protein content as it gives the cake more structure.
• Baking Powder: Use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Butter: I use organic salted butter for the frosting, but you can easily make this cake vegan by using your favorite vegan butter for the frosting too. Check out the Best Salted Butter for Baking.
• Pumpkin: I use organic pumpkin puree as an egg replacer. This creates an incredibly moist and fluffy cake without eggs!

*For a full list of ingredients and measurements, visit the recipe card below.

Make a Vegan Chocolate Zucchini Cake

You can easily make this a vegan chocolate zucchini cake by using your favorite vegan butter and milk in the frosting. This is naturally a vegan chocolate zucchini cake, so just swap out the dairy for vegan options in the frosting. I recommend using Miyoko's vegan butter with sea salt and coconut milk, which is what I used at my bakery for the best flavor in our vegan cakes.

Baker's Tips

• I use organic extra virgin olive oil as I love the flavor here and it makes this cake free of seed oils. But, you can use canola oil if you prefer.
• I use a mixing bowl and a hand mixer for the cake, but this one bowl chocolate cake is incredibly flexible. You can mix it up with just a whisk and spatula. Or you can also use your stand mixer.
• Make this a vegan chocolate zucchini cake by using vegan butter and coconut milk in the frosting, the cake itself is already vegan!
• I use my stand mixer to make the frosting as I think it's so much easier, but a hand mixer also works too.
• Store extra cake in an airtight container in the fridge.

How to Make Pumpkin Spice Chocolate Zucchini Cake Without Eggs

1. Preheat the oven to 350°F. Line a 8-inch cake pan with parchment paper.
   To make the batter: Grate the zucchini using a fine grater into a large mixing bowl.

2. Add the olive oil, cane sugar, brown sugar, and pumpkin puree.

3. Mix on low with a hand mixer until combined.

4. Add in the all purpose flour, cocoa powder, pumpkin spice, baking powder, and salt.

5. Mix on low until combined into a smooth cake batter. Transfer the batter to the prepared baking pan and spread it evenly.

6. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.

7. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, and milk. 

8. Mix on low until combined, then speed mixer up to high and whip for 2 to 3 minutes or until it’s light and fluffy. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

9. Place the cooled cake on a cake plate and transfer the frosting on top.

10. Spread the frosting out evenly and sprinkle with pumpkin seeds.

Recipe FAQ's

What to Serve With Pumpkin Spice Chocolate Zucchini Cake Without Eggs

• Hot chocolate was always a popular drink to accompany our chocolate zucchini cake at my bake shop. Try some of my favorites like Caramel Hot Cocoa, Coconut Hot Chocolate, or Chai Tea Hot Chocolate.
• Enjoy a slice with a smoothie after lunch (guilty of this all the time)! Try Creamy Vegan Chocolate Smoothie With Almond Butter or Tropical Cranberry Smoothie.
• Have an Iced Blueberry Latte or a glass of Organic Pink Grapefruit Juice with a slice as a mid morning snack.
• If you're hosting a party, this cake goes incredibly well with cookies like Eggless Chocolate Chip Sugar Cookies, Eggless Chocolate Chip Cookies, or Coffee Creamer Cookies.

More Eggless Dessert Recipes

Eggless Chocolate Strawberry Cookies

Eggless Brown Sugar Pumpkin Snickerdoodles

Eggless Strawberry Zucchini Cake

Eggless Chocolate Oatmeal Raisin Cookies