Bake this cake a day or two before serving to let the flavors blend—the generous amount of grated zucchini helps keep it super moist. After the cake has come out of the oven and cooled, wrap it well and store it at room temperature. Make the glaze and garnish the cake a few hours before serving. If you choose to make the gluten-free version, be sure to read the ingredient list on the gluten-free flour blend. Look for xanthan gum, which adds body to baked goods. If you don’t see it, add in 1/4 tsp xanthan gum for every 1 cup gluten-free flour.
Tip: Glaze gone by
To give this Holiday Chocolate Bundt Cake a finer texture, chop the grated zucchini into small pieces—it’ll be easier to stir into the cake batter. Use any leftover glaze to top ice cream or decorate other holiday treats and cookies.
- 2 1/2 cups 1:1 gluten-free flour blend or all-purpose flour
- 3/4 cup cocoa powder
- 1 tbsp baking powder gluten free if desired
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 vegan buttery baking sticks (about 1 cup) cut into cubes
- 1 1/3 cups packed brown sugar
- 3 large eggs at room temperature
- 3/4 cup unsweetened almond milk
- 3/4 cup grapeseed oil
- 2 cups packed grated zucchini
- 1/2 cup unsweetened dried cranberries
- 1 cup dairy-free dark chocolate chips
- 3/4 cup coconut milk
- 1/2 cup unsweetened shredded coconut (optional)
- Lightly oil 10 inch Bundt pan and preheat oven to 325 F.
- In bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In bowl of stand mixer, beat baking sticks with sugar until pale and fluffy, occasionally scraping down side of bowl, about 3 minutes. Beat in eggs, 1 at a time, until mixed. Batter will split—that’s okay. Beat in milk and oil. Add flour mixture; beat on low until mixed. Stir in zucchini, chocolate chips, and cranberries.
- Spoon batter into prepared pan; smooth top. Bake in center of oven until cake tester inserted in center of cake comes out clean, about 75 minutes. Cool in pan for 15 minutes, then invert onto wire rack set on baking sheet (this will help with cleanup). Cool completely.
- Meanwhile, for glaze, place chocolate chips in heatproof bowl. Heat coconut milk until hot; pour over chips. Let stand 3 minutes; whisk to melt chips. Spoon or drizzle half of glaze over top of cake. Add remaining glaze, if needed. Sprinkle with shredded coconut, if using.
Per serving: 496 calories; 8 g protein; 28 g total fat (18 g sat. fat); 61 g total carbohydrates (37 g sugars, 4 g fiber); 260 mg sodium
