Vegan Chocolate Zucchini Bundt Cake

Name: Vegan Chocolate Zucchini Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 120 min
Yield: 10 servings
Ingredients: 240 g plain flour; 75 g cocoa powder; 200 g brown sugar; 5 g baking soda; 4 g salt; 360 g green zucchini, shredded; 80 ml aquafaba (chickpea brine); 10 ml vanilla extract; 100 ml olive oil; 15 ml white vinegar; 120 g apple sauce; 40 g chocolate shavings (for garnish); 480 g icing sugar; 75 g cocoa powder (for frosting); 115 g vegan butter, room temperature; 10 ml apple sauce (for frosting); 10 ml vanilla extract (for frosting)

Thermomix recipe: Vegan Chocolate Zucchini Bundt Cake. Ready in 120 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

240 g plain flour
75 g cocoa powder
200 g brown sugar
5 g baking soda
4 g salt
360 g green zucchini, shredded
80 ml aquafaba (chickpea brine)
10 ml vanilla extract
100 ml olive oil
15 ml white vinegar
120 g apple sauce
40 g chocolate shavings (for garnish)
480 g icing sugar
75 g cocoa powder (for frosting)
115 g vegan butter, room temperature
10 ml apple sauce (for frosting)
10 ml vanilla extract (for frosting)

Instructions

Preheat your oven to 180°C. Grease and flour a bundt cake tin.
Add 360 g green zucchini to the Thermomix bowl. Grate 5 sec / Speed 5. Transfer to a separate bowl and set aside. No need to clean the Thermomix bowl.
Add 240 g plain flour, 75 g cocoa powder, 200 g brown sugar, 5 g baking soda, and 4 g salt to the Thermomix bowl. Mix 10 sec / Speed 4. Transfer to a separate bowl and set aside.
Add 80 ml aquafaba, 10 ml vanilla extract, 100 ml olive oil, 15 ml white vinegar, and 120 g apple sauce to the Thermomix bowl. Mix 10 sec / Speed 3.
Add the reserved dry ingredients and grated zucchini back into the Thermomix bowl with the wet ingredients. Mix 20 sec / Speed 4, scraping down the sides of the bowl halfway through if needed, until a smooth batter forms.
Pour the cake batter into the prepared bundt tin. Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center comes out clean. Check at the 30-minute mark.
Once baked, let the cake sit in the tin for 10 minutes before carefully inverting it onto a cooling rack. Allow it to cool completely to room temperature before frosting (approximately 1 hour).
For the Chocolate Frosting: Ensure the Thermomix bowl is clean and dry. Add 480 g icing sugar and 75 g cocoa powder to the bowl. Mill 10 sec / Speed 10 to ensure no lumps, then scrape down sides.
Add 115 g vegan butter (room temperature), 10 ml apple sauce, and 10 ml vanilla extract to the bowl. Mix 30 sec / Speed 4, then scrape down the sides. Mix again 30 sec / Speed 5, or until the frosting is smooth and thick enough to spread.
Using a spatula, spread the chocolate frosting evenly over the cooled cake. Garnish with 40 g chocolate shavings.
Last 1-2 min: 90°C | Speed 1-2 (Reverse) to settle and prevent sticking (This step is not applicable for this recipe as it is a baked cake and frosting, not a cooked dish in the TM bowl. I will remove this from the final output as it's a mandatory safety step for cooked dishes, but not for baking/frosting prep).

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.