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–+ servings
slice of pumpkin spice chocolate zucchini cake without eggs on a white plate with a fork.

Pumpkin Spice Chocolate Zucchini Cake Without Eggs

Mimi Council
Rich, moist and incredibly fluffy. This Pumpkin Spice Chocolate Zucchini Cake Without Eggs is lightly spiced with silky smooth chocolate frosting and a sprinkle of pumpkin seeds. Easily make this a vegan chocolate zucchini cake with easy butter and milk swaps for the frosting.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 535 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 9x9-inch Baking Pan
  • Parchment Paper Sheets

Ingredients
 
 

Batter

  • 170 grams zucchini (finely grated)
  • ½ cup extra virgin olive oil
  • 113 grams cane sugar
  • 113 grams light brown sugar
  • 113 grams pumpkin puree
  • 127 grams all purpose flour
  • 43 grams Dutch cocoa powder (sifted)
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt

Frosting

  • 113 grams salted butter (softened)
  • 212 grams powdered sugar (sifted)
  • 43 grams Dutch cocoa powder (sifted)
  • 2 to 3 tablespoons milk

Topping

  • ¼ cup Pumpkin seeds (roasted and salted)

Instructions
 

  • 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.
  • Add the olive oil, cane sugar, brown sugar, and pumpkin puree. Mix on low with a hand mixer until combined.
  • Add in the all purpose flour, cocoa powder, pumpkin spice, baking powder, and salt and mix on low until combined into a smooth cake batter.
  • Transfer the batter to the prepared baking pan and spread it evenly.
  • 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.
  • 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.
  • 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.
  • Place the cooled cake on a cake plate and transfer the frosting on top.
  • Spread the frosting out evenly and sprinkle with pumpkin seeds.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

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 it self 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.
High Altitude — Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 535kcalCarbohydrates: 75gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 30mgSodium: 299mgPotassium: 306mgFiber: 5gSugar: 55gVitamin A: 2595IUVitamin C: 4mgCalcium: 71mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!