Description
Celebrate guilt-free with this moist and decadent Air Fryer Vegan Chocolate Zucchini Birthday Cake! Made with wholesome ingredients like shredded zucchini and dark cocoa powder, this cake is rich, healthy, and perfectly indulgent. Plus, it’s quick and easy to make in your air fryer for a delightful plant-based dessert that’s perfect for any special occasion.
Ingredients
For the Cake:
- 2 tablespoons neutral oil (plus extra for greasing the pan)
- ¾ cup all-purpose flour (or gluten-free flour)
- ½ cup vegan granulated sugar
- 3 tablespoons dark unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup almond milk (or plant-based creamer)
- 1 teaspoon vanilla extract
- ¾ cup shredded zucchini (from 1 small zucchini)
- 1 tablespoon apple cider vinegar
For the Frosting:
- ¾ cup vegan powdered sugar
- 2 tablespoons margarine (room temperature)
- 1 tablespoon almond milk (or plant-based creamer)
- 1 teaspoon dark unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Prepare the Pan:
- Grease a 7-inch nonstick round pan with a thin layer of oil.
- Line the pan with parchment paper and brush the parchment with oil.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.
- Add Wet Ingredients:
- Stir in the almond milk, vanilla extract, and oil. Mix gently until just combined.
- Fold in the shredded zucchini and apple cider vinegar. Avoid overmixing to maintain a light batter.
- Bake in the Air Fryer:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Place the pan in the air fryer basket and bake at 350°F (175°C) for 30–35 minutes.
- Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake:
- Let the cake cool in the pan for 5 minutes before carefully inverting it onto a wire rack.
- Remove the parchment paper and let it cool completely before frosting.
For the Frosting:
- Beat Ingredients:
- In a mixing bowl, use an electric mixer to beat the powdered sugar, margarine, almond milk, cocoa powder, and vanilla extract.
- Start on low speed, then increase to medium-high until the frosting is smooth and fluffy (about 2 minutes).
- Frost the Cake:
- Spread the frosting evenly over the cooled cake using a spatula.
- Add sprinkles or toppings for decoration, if desired.
Notes
- Air Fryer Tips: Use a 7-inch pan to ensure even baking. Adjust baking time slightly depending on your air fryer model.
- Zucchini Grating: Grate zucchini finely to blend seamlessly into the batter.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unfrosted slices for up to 2 months. Thaw before frosting and serving.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Vegan