Chocolate Salad Cake

This recipe is like a cross between vegan chocolate carrot cake and vegan chocolate zucchini cake. The addition of vegan galaxy icing makes them out of this world delicious!

♫ Listening to: Painful Like by Austra ♫

This recipe will make 24 cupcakes, four 4" cakes, or 18-24 donuts (depending on size and shape). These also passed the Twin Toddler Taste Test (without icing).

Vegan Chocolate Salad Cake Ingredients

• ½ cup nondairy milk
• 1 teaspoon vinegar (I use apple cider vinegar)
• 1 ½ cups whole wheat pastry flour
• 1 ½ cups unbleached white flour
• ½ cup cocoa powder
• ½ tablespoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 egg replacers (I used ener-g)
• ¾ cup sunflower oil
• 2 cups organic, vegan, or raw sugar
• 1 tablespoon vanilla extract
• 2 cups finely grated zucchini (~10-12 ounces or 1 medium zucchini)
• 2 cups grated carrots (~10-12 ounces or 4 medium carrots)

Vegan Chocolate Salad Cake Directions

Preheat the oven to 350°.

Combine vinegar and nondairy milk and let sit.

Sift together the flour, baking soda, baking powder, salt, and cocoa powder in their own bowl.

Mix together oil, sugar, 2 eggs worth of any egg replacer, and vanilla in a different bowl. Stir until combined. You can use a stand mixer or a handheld electric mixer, or you can also just do this by hand.

Sift dry ingredients into the wet and mix until smooth.

Add the grated veggies (I use my food processor to grate the veggies quickly) and mix until incorporated.

Fill the cake pans about ½ full. I used donut pans.

Bake for 22 minutes for cupcakes, 18 minutes for donuts, or 32 minutes for 4” springform cakes (If you’re using a different size/shape, just bake until when you insert a toothpick into the center of one, it comes out clean).

Vegan Galaxy Icing Ingredients

• 3 ounces melted coconut oil
• 3 ounces nondairy milk
• 3-4 cups sifted organic powdered sugar
• pearl dust (optional)
• edible glitter stars (optional)

Vegan Galaxy Icing Directions

Whisk the oil and milk using a stand mixer or a handheld electric mixer on high until well mixed.

Whisk in the powdered sugar, slowly, one cup at a time. Stop adding powdered sugar when the consistency is dipable (slightly thinner than molasses).

Divide the icing into as many bowls as colors you want to use.

Add vegan food coloring to each bowl until desired color is achieved.

Decorate the chocolate salad cake with galaxy icing, pearl dust and edible glitter stars (optional).

Video

Here’s a video that shows you how I did it.

If you like these, you might also like my chocolate galaxy cake.

Disclaimer: While I know that the ingredients in edible fairy dust and glitter stars are vegan, they certainly aren’t good for you. However, I also realize that they are consumed in small quantities, so I’m okay with using them. I can also only attest to the ingredients being vegan. I cannot speak to the ethics of Wilton as a company or their stance on animal testing. If you know more than I do about this, I’d love to hear from you.

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