Tall and fluffy, two layer, moist delicious, whole-wheat, fat-free vegan chocolate cake
With vegan chocolate low-fat healthy frosting filling between the layers. This whole-foods plant-based (WFPB) vegan cake will not let you down! Made from simple ingredients in most kitchens.
Tall, light and fluffy, a great vegan birthday cake.
Vegan birthday layer cake with whole wheat (all purpose) flour, zucchini, aqua faba and lots of cocoa powder.
It is moist, rises proud and high, is delicious, sweet, rich and gorgeous and not dense or heavy at all.This cake looks and tastes great and is SO HEALTHY.
This is the cake I make for my husband and kids birthdays. They love it and look forward to it.
Their friends can’t tell it is vegan, but they know it is great chocolatey cake
Whole foods vegan cake secret tricks
I have learned many healthy and tasty tricks from eating and feeding my family whole foods plant based since 2013, and I want to share them with you.
- Use zucchini instead of oil for moisture, and aqua faba (liquid from a can of beans) instead of eggs.
- Use chocolate and a higher fat non-dairy milk (I love soy) for extra chocolate decadence. We avoid coconut milk, because it contains saturated fat (clogs your insides).
- Plain non-dairy milks would work fine too.
- Whole-wheat (all purpose) flour and zucchini make this vegan cake high fibre and high in plant nutrients, great for staying slim, preventing cancer, and no tummy aches.
I did a lot of research, plus trial and error to design a fat-free, whole wheat cake, that was going to be good enough for special birthday parties, and this is definitely the one!
Forks Over Knives Guidelines
All of my recipes are created to meet oil-free and whole foods eating recommendations from whole foods plant based experts from Forks Over Knives, and with ingredients selected for disease prevention based on nutrition study results from nutritionfacts.org.
Aqua faba please!
Aqua faba (the liquid from a can of beans) is a great egg substitute because it has protein, with no artery clogging cholesterol and no animal product inflammation.
Protein gives cake batter strength and structure. Air bubbles from baking soda push the batter up, and protein holds the structure while in the oven, so that this chocolate cake is light and fluffy.
Vegan Fat-free Chocolate Frosting / Icing
The lactose-free, margerine-free, and dairy-free frosting is so simple and easy, melt chocolate chips with dairy free almond milk or soy milk in your microwave.
I admit, the frosting is not healthy, but at least it has no added oils and you don’t need much of it.
Chocolate does give the frosting antioxidants (to combat the free radicals produced by the icing sugar!). The kick of sweetness from the frosting really complements the cake and makes it a special treat.
Making frosting yourself saves you from all the chemicals, franken-oils and artificial ingredients found in store bought frosting. Yuck. I have always hated store frosting. Espcially since it always gave me a stomache ache. It should be forbidden for kids (and adults) in my opinion.
The problems with regular cake
Traditional birthday cakes from a box mix, or a store, are made with
- processed white flour,
- white sugar,
- processed oils
- artificial flavours
- no fibre
Store made white flour cakes are essentially candy and a chemical mess, and are terrible for you
Often at work I would take a piece of store bought cake for a co-worker’s birthday and after a couple bites secretly throw it in the garbage because it just did not taste like real food to me.
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Why you should make this whole foods vegan cake recipe
It is easy! Only takes 1 hour and uses 11 common ingredients including frosting.
It is filled with fibre.
Most importantly it looks wonderful, it’s huge, it tastes moist, chocolatey and delicious, it is fluffier than other vegan cakes, and it is going to make the people you love healthier and feel great when they eat it.
This cake will not make you fat. Yes there is sugar in it, but, did you know? Fiber (like in whole wheat flour and zucchini) prevents sugar crashes because it slows digestion.
Fiber is going to fill you up before you can eat too many calories.
You can eat a piece of this cake a day (until it is gone) as a healthy snack – no guilt.
Do you have a special someone with a birthday in the near future?
This is the recipe for him or her.
No stomach ache, no fat, no clogged arteries, fight cancer, lose weight.
It is a moist, fluffy, decadent chocolate, light oil free cake that is going to make you healthier when you eat it!
Feel great tomorrow. Eat this cake today!
It was very hard to get pictures of my vegan cake because my family cut, served and devoured it so quickly.
These pictures are from the next day, the icing started to get a bit wet, but it holds up deliciously well.
I kept it on the counter under a cake lid, and it looked and tasted delicious for the 4 days the cake lasted – until it was all eaten up.
My daughter is excited to share this vegan birthday cake with her friends.
She asked me if I could make another vegan chocolate cake, for her to take to school for her birthday in June. Her school has a healthy snacks only policy, and I am sure I can convince her teacher that this cake meets their criteria. Plus her teacher is lactose intolerant so this will be great for him!
She is proud that she will be able to bring a delicious and healthy whole wheat, vegan, fat free cake to grade 4 for her 10th birthday.
Tall Vegan Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil
Makes one frosted 9” diameter 29" circumference two layer cake with chocolate icing filling.
Serves: 22 pieces that are each 1 1/4 inch wide.
- 1 cup soy milk or other non-dairy milk. Recommend chocolate flavoured, for extra decadence, but plain will work too.
- 1.5 cups aquafaba* 2 cans of liquid from black beans - save the beans for another recipe
- 2 cups brown sugar
- 1 Tablespoon vanilla extract
- 4 cups zucchini shredded - two medium zucchini
- 3 cups whole wheat flour my flour says “best for bread”
- 1.5 cups cocoa powder unsweetened
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chocolate chips dairy free
- 1/3 cup soy milk or other non dairy milk, soy is especially creamy and is lower fat than coconut milk. Use Chocolate flavoured milk for extra decadence.
- 3 cups icing sugar
Preheat oven to 350° F (175° C). Lightly spray two 9” round cake pans.
In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.
Shred zucchini in a food processor or with a grater.
Stir in the shredded zucchini. I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups. I wanted some zucchini wetter and some more dry. You could food process all the zucchini instead.
In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.
Pour evenly into the two cake pans.
Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
The cakes should rise nicely.
Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.
While cake is cooling, make the frosting by putting the chocolate chips and non-dairy chocolate milk like soy in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid. Add the icing sugar 1 cup at a time.
Stir frosting with a fork or whisk until it is completely smooth.
Add additional non-dairy chocolate milk one tablespoon at a time if required to reach smooth and desired spreading consistency.
Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.
The frosting spreads easily when it is warm, and then cools and stays in place. Microwave for 10 seconds if it becomes too thick to spread. This picture is from the next day... after sitting on the counter under a cake lid. Frosting is still holding up well!
*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans. I used black beans for this cake because I wanted a dark colour.
Birthday candles!! Party hats!! Family and Friends!! A glass of non-dairy milk!!
Inspiration for this recipe
Jenny Dunklee | The Lazy Vegan Baker http://www.thelazyveganbaker.com/2016/06/02/chocolate-zucchini-cake/
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