2 tbsp. neutral oil, such as avocado or vegetable, plus more for pan
3/4 c. all-purpose flour
1/2 c. vegan granulated sugar
3 tbsp. dark unsweetened cocoa powder
1 tsp. instant espresso powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. almond milk creamer or regular almond milk
1 tsp. pure vanilla extract
3/4 c. shredded zucchini (from 1 small zucchini)
1 tbsp. apple cider vinegar
FROSTING
3/4 c. vegan powdered sugar
2 tbsp. margarine, room temperature
1 tbsp. almond milk creamer or almond milk
1 tsp. dark unsweetened cocoa powder
1/2 tsp. pure vanilla extract
Sprinkles, for serving (optional)
Recipe Description
CAKE
Step 1Brush 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.
Step 2Immediately 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.
Step 3Let cake cool in pan 5 minutes, then invert onto a wire rack and remove parchment. Let cool completely.
FROSTING
Step 1Using 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.
Step 2Spread frosting over cake. Decorate with sprinkles, if using.
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