15 Delicious Vegan Baking Recipes for Every Weekend

Vegan baking has become increasingly popular for its health benefits, ethical choices, and creative possibilities.

Gone are the days when vegan desserts were considered bland or boring.

Today, plant-based baking can produce moist cakes, rich brownies, fluffy muffins, and delicious cookies that everyone will love.

Whether you are a seasoned baker or a beginner, experimenting with plant-based ingredients opens a world of flavor and creativity.

In this article, we will share 15 vegan baking recipes that are perfect for breakfast treats, afternoon snacks, or indulgent desserts.

From chocolatey delights to fruity favorites, these recipes use wholesome ingredients like plant-based milks, flax eggs, nut butters, and natural sweeteners.

Get ready to explore recipes that are not only delicious but also kinder to the planet and packed with plant-based goodness.

15 Delicious Vegan Baking Recipes for Every Weekend

Exploring 15 vegan baking recipes can transform your approach to plant-based cooking.

These recipes prove that vegan desserts can be indulgent, moist, and full of flavor.

From muffins and cookies to cakes and brownies, there is a plant-based alternative for every classic treat.

Baking vegan allows you to experiment with healthier ingredients, reduce cholesterol, and make desserts that everyone can enjoy.

Whether you’re baking for yourself, family, or friends, these recipes are perfect for any occasion.

Start your vegan baking adventure today and discover how simple, creative, and delicious plant-based desserts can be.

Vegan Chocolate Banana Bread

This vegan chocolate banana bread is moist, rich, and packed with natural sweetness.

Ripe bananas provide the perfect sweetness while keeping the bread soft and tender.

Cocoa powder adds a deep chocolate flavor that pairs perfectly with the bananas.

Almond milk and coconut oil create a light and moist texture.

Walnuts give a delightful crunch and boost nutrition.

This bread is perfect for breakfast, a snack, or an indulgent treat any time of day.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions:

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, mix mashed bananas, coconut oil, maple syrup, and vanilla extract.
• In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
• Gradually fold the dry ingredients into the wet mixture until well combined.
• Stir in the chopped walnuts.
• Pour the batter into the prepared loaf pan.
• Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
• Let it cool before slicing and serving.

This chocolate banana bread is decadent yet wholesome.

The natural sweetness from bananas and maple syrup balances the rich cocoa flavor.

Walnuts add texture and a subtle nutty taste.

It makes a satisfying snack or breakfast.

Each bite is moist, flavorful, and nourishing.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are light, fluffy, and zesty.

Fresh lemon juice and zest create a bright, refreshing flavor in every bite.

Plant-based yogurt and almond milk ensure a soft, moist texture.

Poppy seeds add a delightful crunch and subtle nuttiness.

These muffins are perfect for breakfast, brunch, or an afternoon treat.

The balance of tart lemon and gentle sweetness makes them irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/2 cup plant-based yogurt
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, mix flour, sugar, poppy seeds, baking powder, baking soda, and salt.
• In another bowl, whisk together almond milk, yogurt, coconut oil, lemon juice, and zest.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Fill muffin cups about 3/4 full with batter.
• Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
• Let cool for 5 minutes, then transfer to a wire rack.

These muffins are soft, moist, and bursting with lemon flavor.

Poppy seeds add a delicate crunch and visual appeal.

They are ideal for brunch or a light snack.

The natural tartness from lemon brightens the sweetness perfectly.

Each muffin is tender, flavorful, and delightful.

Vegan Apple Cinnamon Cake

This vegan apple cinnamon cake is warm, fragrant, and perfect for autumn.

Chunks of fresh apple create a soft, juicy texture inside the cake.

Ground cinnamon, nutmeg, and a hint of ginger give a comforting spice flavor.

Coconut sugar adds natural sweetness while keeping the cake moist.

Almond milk and applesauce replace eggs, creating a tender crumb.

It is perfect with a cup of tea or coffee for breakfast or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 2 apples, peeled and chopped

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
• In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
• In another bowl, combine coconut sugar, coconut oil, almond milk, and applesauce.
• Fold wet ingredients into dry ingredients until just combined.
• Gently fold in chopped apples.
• Pour the batter into the prepared cake pan.
• Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
• Allow the cake to cool before slicing.

This apple cinnamon cake is fragrant, tender, and full of flavor.

Warm spices make it comforting and perfect for any season.

Apples keep the cake moist and juicy.

It is ideal as a breakfast treat or dessert.

Each bite offers a soft texture and delightful aroma.

Vegan Pumpkin Spice Muffins

These vegan pumpkin spice muffins are moist, fluffy, and aromatic.

Pumpkin puree provides natural sweetness and a rich, creamy texture.

Cinnamon, nutmeg, and cloves create a classic fall spice flavor.

Maple syrup enhances sweetness without refined sugar.

Almond flour adds a light nuttiness and tender crumb.

These muffins are perfect for breakfast, brunch, or a cozy snack with coffee.

The balance of pumpkin, spices, and natural sweetness makes them irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, combine all dry ingredients: flours, baking powder, baking soda, salt, and spices.
• In another bowl, whisk together pumpkin puree, maple syrup, coconut oil, and almond milk.
• Pour wet ingredients into dry ingredients and mix until just combined.
• Fill muffin cups about 3/4 full with batter.
• Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
• Cool for 5 minutes, then transfer muffins to a wire rack.

These pumpkin spice muffins are aromatic, moist, and full of flavor.

The pumpkin and spices create a warm, comforting taste.

Almond flour adds a subtle nuttiness and soft texture.

They are perfect for autumn mornings or a cozy snack.

Each bite is soft, flavorful, and satisfying.

Vegan Blueberry Oat Bars

These vegan blueberry oat bars are chewy, fruity, and naturally sweet.

Rolled oats provide a hearty texture and wholesome flavor.

Blueberries add bursts of juicy sweetness throughout each bite.

Maple syrup and coconut oil create a rich, chewy base.

A touch of cinnamon enhances flavor while balancing sweetness.

They are perfect for breakfast on-the-go, snacks, or lunchbox treats.

The combination of oats and blueberries makes them healthy and indulgent at the same time.

Ingredients:

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
• In a bowl, mix oats, flour, baking powder, salt, and cinnamon.
• In another bowl, whisk together coconut oil, maple syrup, and almond milk.
• Combine wet and dry ingredients until well incorporated.
• Gently fold in blueberries.
• Spread the batter evenly in the prepared pan.
• Bake for 30–35 minutes, or until the edges are golden brown.
• Let cool before cutting into bars.

These blueberry oat bars are chewy, sweet, and satisfying.

They are perfect for a grab-and-go breakfast or a healthy snack.

The blueberries add natural sweetness and a juicy texture.

The oats make them hearty and filling.

Each bite is wholesome, delicious, and comforting.

Vegan Carrot Walnut Cake

This vegan carrot walnut cake is moist, tender, and bursting with warm flavors.

Grated carrots provide natural sweetness and moisture.

Walnuts add a delightful crunch and earthy taste.

Cinnamon, nutmeg, and ginger create a classic spice blend that complements the carrots perfectly.

Coconut oil and almond milk keep the cake soft and rich.

It is perfect for dessert, afternoon tea, or a wholesome treat anytime.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
• In a bowl, combine flour, baking soda, baking powder, salt, and spices.
• In another bowl, mix coconut sugar, coconut oil, almond milk, and applesauce.
• Fold the wet ingredients into the dry ingredients until just combined.
• Gently fold in grated carrots and walnuts.
• Pour the batter into the prepared pan.
• Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely before slicing.

This carrot walnut cake is rich, moist, and fragrant.

The combination of spices, carrots, and walnuts creates a comforting flavor.

It is ideal for tea time, dessert, or special occasions.

Every bite is soft, flavorful, and satisfying.

It leaves a lingering warmth of spices and natural sweetness.

Vegan Double Chocolate Cookies

These vegan double chocolate cookies are soft, chewy, and indulgent.

Cocoa powder gives a rich chocolate flavor while vegan chocolate chips add gooey bursts of sweetness.

Coconut oil ensures the cookies are moist and tender.

Maple syrup adds natural sweetness and depth.

A pinch of salt enhances the chocolate flavor and balances sweetness.

These cookies are perfect for dessert, snacks, or sharing with friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix flour, cocoa powder, baking soda, and salt.
• In another bowl, whisk together coconut oil, maple syrup, and vanilla extract.
• Combine wet and dry ingredients until a dough forms.
• Fold in chocolate chips.
• Scoop dough onto the baking sheet and flatten slightly.
• Bake for 10–12 minutes, or until edges are set.
• Let cool before serving.

These cookies are decadently chocolatey and chewy.

They are easy to make and perfect for chocolate lovers.

Maple syrup and coconut oil create a soft, moist texture.

Chocolate chips add extra richness and indulgence.

Each bite is comforting, sweet, and satisfying.

Vegan Strawberry Shortcake

This vegan strawberry shortcake is light, airy, and bursting with fresh flavors.

Fluffy vegan biscuits form the perfect base for juicy strawberries.

Coconut whipped cream adds creamy, decadent sweetness.

A touch of vanilla enhances the flavor of both the biscuits and cream.

Fresh strawberries bring natural sweetness and vibrant color.

It is ideal for dessert, special occasions, or summer gatherings.

The combination of crumbly biscuits, creamy topping, and fresh berries is irresistible.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup sugar
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup coconut whipped cream

Instructions:

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a bowl, combine flour, baking powder, baking soda, and salt.
• In another bowl, mix coconut oil, sugar, almond milk, and vanilla.
• Fold wet ingredients into dry ingredients until just combined.
• Drop spoonfuls of dough onto the baking sheet and shape into biscuits.
• Bake for 15–18 minutes, or until golden brown.
• Let biscuits cool, then layer with strawberries and whipped cream.

This vegan strawberry shortcake is light, airy, and flavorful.

The biscuits are tender and slightly crumbly.

Sweet strawberries and creamy coconut whipped cream create perfect harmony.

It is perfect for summer desserts or celebrations.

Every bite is refreshing, indulgent, and satisfying.

Vegan Almond Joy Brownies

These vegan almond joy brownies are rich, fudgy, and decadent.

Cocoa powder and melted vegan chocolate create a deep chocolate flavor.

Almonds add crunch, while shredded coconut brings tropical sweetness.

Coconut oil keeps the brownies moist and soft.

Maple syrup adds natural sweetness and complements the chocolate perfectly.

They are ideal for dessert, snacks, or gifting.

The combination of chocolate, almonds, and coconut makes these brownies irresistible.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• 1/2 cup shredded coconut
• 1/2 cup vegan chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
• In a bowl, combine flour, cocoa powder, baking powder, and salt.
• In another bowl, whisk together coconut oil, maple syrup, and vanilla.
• Mix wet ingredients into dry ingredients until smooth.
• Fold in almonds, shredded coconut, and chocolate chips.
• Pour batter into the prepared pan and smooth the top.
• Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean.
• Cool before slicing into squares.

These brownies are fudgy, rich, and perfectly sweet.

Almonds provide a satisfying crunch while coconut adds natural sweetness.

Chocolate flavor is deep and indulgent.

They make a perfect dessert for gatherings or self-treats.

Every bite is decadent, moist, and satisfying.

Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are soft, chewy, and flavorful.

Pumpkin puree keeps the cookies moist and adds a subtle sweetness.

Cinnamon, nutmeg, and cloves give a warm, comforting spice.

Vegan chocolate chips provide bursts of melty sweetness in every bite.

Maple syrup naturally sweetens the dough while coconut oil keeps it tender.

They are ideal for fall baking, snacks, or cozy afternoons.

The combination of pumpkin, spices, and chocolate is irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, combine flour, baking soda, salt, and spices.
• In another bowl, whisk pumpkin puree, coconut oil, maple syrup, and vanilla.
• Mix wet and dry ingredients until a dough forms.
• Fold in chocolate chips.
• Scoop dough onto the baking sheet, spacing evenly.
• Bake for 12–15 minutes, or until edges are lightly golden.
• Let cool before serving.

These cookies are soft, chewy, and packed with flavor.

The warm spices perfectly complement pumpkin and chocolate.

They are comforting, indulgent, and satisfying.

Ideal for fall treats or anytime dessert cravings strike.

Every bite is sweet, soft, and flavorful

Vegan Maple Pecan Scones

These vegan maple pecan scones are tender, flaky, and lightly sweet.

Maple syrup adds natural sweetness and a rich flavor.

Chopped pecans give a satisfying crunch in every bite.

Plant-based milk and coconut oil ensure a soft, delicate texture.

A hint of vanilla enhances the overall flavor.

They are perfect for breakfast, brunch, or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup coconut sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solid
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup

Instructions:

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a bowl, mix flour, coconut sugar, baking powder, and salt.
• Cut in solid coconut oil until mixture resembles coarse crumbs.
• Stir in chopped pecans.
• Add almond milk and vanilla, mixing until a dough forms.
• Shape dough into a round, about 1 inch thick, and cut into 8 wedges.
• Place wedges on the prepared baking sheet.
• Brush lightly with maple syrup.
• Bake for 20–25 minutes, until golden brown.
• Cool slightly before serving.

These scones are tender, lightly sweet, and flaky.

Pecans add a delightful crunch.

Maple syrup enhances natural sweetness and flavor.

They are perfect for breakfast or afternoon tea.

Every bite is rich, flavorful, and comforting.

Vegan Coconut Macaroons

These vegan coconut macaroons are chewy, sweet, and packed with coconut flavor.

Shredded coconut gives a dense, satisfying texture.

Maple syrup and coconut cream add sweetness and creaminess.

Vanilla extract enhances the natural coconut aroma.

A pinch of salt balances sweetness perfectly.

They are ideal as a snack, dessert, or holiday treat.

Chewy, coconutty, and naturally sweet, these macaroons are hard to resist.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/3 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix shredded coconut, coconut cream, maple syrup, vanilla, and salt until combined.
• Use a tablespoon to scoop mounds of mixture onto the baking sheet.
• Press slightly to shape each macaroon.
• Bake for 15–18 minutes, until edges are lightly golden.
• Let cool completely before serving.

These coconut macaroons are chewy, sweet, and satisfying.

The coconut flavor is rich and natural.

Maple syrup adds subtle sweetness and depth.

They are perfect for snacks or dessert.

Every bite is tender, flavorful, and delightful.

Vegan Peanut Butter Blondies

These vegan peanut butter blondies are rich, chewy, and irresistibly nutty.

Natural peanut butter provides creaminess and depth of flavor.

Maple syrup adds gentle sweetness without refined sugar.

Coconut oil keeps the blondies moist and tender.

A touch of vanilla enhances the nutty flavor.

They are perfect for dessert, snacks, or gifting.

The combination of peanut butter and maple syrup makes them decadent yet wholesome.

Ingredients:

• 1 cup natural peanut butter
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
• In a bowl, mix peanut butter, maple syrup, coconut oil, and vanilla until smooth.
• Add flour, baking soda, and salt, mixing until combined.
• Fold in chocolate chips.
• Spread batter evenly into prepared pan.
• Bake for 20–25 minutes, until edges are set but center is slightly soft.
• Let cool before cutting into squares.

These blondies are chewy, rich, and nutty.

Chocolate chips add melty bursts of sweetness.

They are perfect for dessert or an afternoon snack.

Each bite is indulgent, flavorful, and satisfying.

Every bite combines nutty, sweet, and chocolaty goodness.

Vegan Cinnamon Rolls

These vegan cinnamon rolls are soft, fluffy, and fragrant.

A sweet cinnamon-sugar filling creates a classic flavor.

Plant-based milk and coconut oil make the dough tender and light.

Maple syrup adds natural sweetness, both in the dough and glaze.

Vanilla extract enhances the warm, comforting aroma.

They are perfect for breakfast, brunch, or a cozy weekend treat.

The aroma while baking is irresistible and fills the home with warmth.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons coconut oil (for filling)
• 2 tablespoons maple syrup (for glaze)

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Mix flour, sugar, baking powder, and salt in a bowl.
• Add almond milk, coconut oil, and vanilla, mixing into a dough.
• Roll dough into a rectangle.
• Spread 2 tablespoons coconut oil, then sprinkle with brown sugar and cinnamon.
• Roll dough tightly and cut into 8 rolls.
• Place rolls in baking dish and bake for 20–25 minutes.
• Drizzle with maple syrup glaze before serving.

These cinnamon rolls are soft, fluffy, and fragrant.

The cinnamon-sugar filling is warm and comforting.

Maple syrup adds a sweet finishing touch.

Perfect for breakfast or special occasions.

Every bite is tender, sweet, and satisfying.

Vegan Chocolate Zucchini Cake

This vegan chocolate zucchini cake is moist, rich, and secretly nutritious.

Grated zucchini keeps the cake tender while adding moisture naturally.

Cocoa powder provides a deep chocolate flavor.

Maple syrup and coconut oil keep the cake sweet and soft.

Almond milk ensures a light, fluffy texture.

It is perfect for dessert, snacks, or special celebrations.

The zucchini adds subtle vegetable goodness without overpowering flavor.

Chocolate lovers will enjoy its indulgent richness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
• In a bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, whisk coconut oil, maple syrup, almond milk, and vanilla.
• Combine wet and dry ingredients until smooth.
• Fold in grated zucchini.
• Pour batter into the prepared pan.
• Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
• Cool before slicing.

This chocolate zucchini cake is moist, rich, and flavorful.

The zucchini keeps the cake tender and naturally moist.

Cocoa and maple syrup create a deep, sweet flavor.

Perfect for dessert or a sweet snack.

Every bite is indulgent, soft, and satisfying.