Air Fryer Vegan Chocolate Zucchini Birthday Cake
Rating
Say hello to your new favorite chocolate cake—Air Fryer Vegan Chocolate Zucchini Birthday Cake, a tender, single-layer beauty that no one will guess is vegan.
Ingredients
- CAKE
- 2 tbsp. neutral oil, such as avocado or vegetable, plus more for pan
- ¾ c. all-purpose flour
- ½ c. vegan granulated sugar
- 3 tbsp. dark unsweetened cocoa powder
- 1 tsp. instant espresso powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ½ c. almond milk creamer or regular almond milk
- 1 tsp. pure vanilla extract
- ¾ c. shredded zucchini (from 1 small zucchini)
- 1 tbsp. apple cider vinegar
- FROSTING
- ¾ c. vegan powdered sugar
- 2 tbsp. margarine, room temperature
- 1 tbsp. almond milk creamer or almond milk
- 1 tsp. dark unsweetened cocoa powder
- ½ tsp. pure vanilla extract
- Sprinkles, for serving (optional)
Instructions
- CAKE
- Brush a 7" nonstick round pan with oil. Line pan with parchment paper; brush parchment with oil. In a medium bowl, whisk flour, granulated sugar, cocoa powder, espresso powder, baking soda, and salt to combine. Add creamer, vanilla, and oil and stir to combine. Add zucchini and vinegar and gently fold to combine.
- Immediately scrape batter into prepared pan, smoothing top. Place pan in an air-fryer basket. Cook at 350° until cake is puffed and a tester inserted into center comes out clean, 30 to 35 minutes.
- Let cake cool in pan 5 minutes, then invert onto a wire rack and remove parchment. Let cool completely.
- FROSTING
- Using an electric mixer on medium-high speed, in a large bowl, beat powdered sugar, margarine, creamer, cocoa powder, and vanilla until smooth and fluffy, about 2 minutes.
- Spread frosting over cake. Decorate with sprinkles, if using.
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