Air Fryer Vegan Chocolate Zucchini Birthday Cake
This Air Fryer Vegan Chocolate Zucchini Birthday Cake is moist, rich, and completely dairy-free and egg-free. Made with grated zucchini for natural moisture and baked right in the air fryer, this small-batch vegan chocolate cake is perfect for birthdays, small celebrations, or quick chocolate cravings—no oven required.
Ingredients
- Main Ingredients
- 1 cup finely grated zucchini excess moisture squeezed out
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsweetened almond milk
- ⅓ cup vegetable oil
- Flavor & Leavening
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon apple cider vinegar
- Optional Vegan Chocolate Frosting
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 –2 tablespoons almond milk
Instructions
- Prep the Air Fryer
- Preheat air fryer to 320°F for 3–5 minutes.
- Grease a 6–7 inch round cake pan that fits your air fryer basket.
- Line the bottom with parchment paper.
- Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Cocoa powder
- Granulated sugar
- Brown sugar
- Baking soda
- Baking powder
- Salt
- Mix Wet Ingredients
- In a separate bowl, combine:
- Almond milk
- Vegetable oil
- Vanilla extract
- Apple cider vinegar
- Combine
- Pour wet ingredients into dry ingredients.
- Stir until just combined (do not overmix).
- Gently fold in grated zucchini.
- Air Fry
- Pour batter into prepared pan and smooth the top.
- Place pan in air fryer basket.
- Cook for 20–25 minutes at 320°F.
Notes
- Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.
- If slightly underdone, cook an additional 2–3 minutes.
- Let cake cool in pan for 10 minutes before transferring to a wire rack.
- Always squeeze excess liquid from zucchini to prevent a dense cake.