Air Fryer Vegan Chocolate Zucchini Birthday Cake

So, I Made a Birthday Cake in My Air Fryer (Yep, You Read That Right)

If you’d told me a few years ago I’d be baking a vegan chocolate zucchini cake in my air fryer for a birthday, I would’ve laughed so hard my tea would’ve come out my nose. But here we are! My kid wanted chocolate cake, my veg patch was basically all zucchini (courgette for my UK pals), and I still don’t trust my oven after The Great Pancake Fire of ’18. So I winged it—and honestly, it’s now become a proper family tradition, complete with that slightly weird air fryer hum in the background. The first time, I was so nervous I’d end up with a rubbery disaster, but it’s actually pretty forgiving.

Why You’ll Love This (or, Why My Family Hasn’t Mutinied Yet)

I make this when the birthday person wants cake right now and the oven is either full or just not cooperating. My family goes a bit bonkers for this because it’s super moist (thank you, zucchini), properly chocolatey, and doesn’t scream VEGAN at you. Even my brother, who still acts like tofu is a government experiment, likes it. (Pro tip: don’t tell picky eaters about the zucchini until after.) Oh, and once I forgot to grease the tin, but it somehow didn’t stick. Not saying you should risk it, but this cake is merciful.

What You’ll Need (and What I Swap When I’m in a Rush)

• 1 1/2 cups plain flour (or spelt flour—my friend swears by it, but I grab whatever’s closest)
• 1/2 cup cocoa powder (I use Dutch process if I’m feeling fancy, but regular works)
• 1 cup white sugar (brown sugar is fine; I’ve even used coconut sugar—just reduces slightly)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (my gran always said Maldon, but table salt is fine, honestly)
• 1/4 cup neutral oil (sunflower, canola; olive oil if you like a punchier vibe)
• 1/2 cup plant milk (almond, oat, soy—whatever’s open in the fridge)
• 1 tsp vanilla extract
• 1 cup grated zucchini, squeezed (about 1 medium courgette—don’t stress about a few extra grams)
• 1/2 cup vegan chocolate chips (optional, but my kids would riot if I skipped these)
• 2 tbsp apple cider vinegar (or lemon juice in a pinch)

How I Throw This Together (With Minimal Drama)

1. First, get your air fryer preheating to 160°C (320°F). Or, if you forget like I do, just chuck the tin in while it warms up.
2. Lightly grease a 7-inch cake tin that fits your air fryer. If you’re missing the right size, use a loaf pan or even make cupcakes (just check them sooner).
3. In a big bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt. No need for sifting unless you want to look like you’re on Bake Off.
4. In a small jug, mix oil, plant milk, vanilla, and vinegar. It’ll curdle a bit—it’s supposed to!
5. Pour the wet stuff into the dry and stir until just combined—don’t overdo it. If it looks lumpy, that’s normal.
6. Add the squeezed zucchini and chocolate chips. Stir gently. This is when I usually sneak a little taste (shh).
7. Scrape batter into the tin, smooth the top, and pop it in the air fryer basket. Set the timer for 30 minutes, but check at 25 because some fryers run hot. If a skewer comes out mostly clean (a bit of melted chocolate is fine), it’s done.
8. Let it cool in the tin for 10 minutes, then run a knife around the edge and tip onto a rack. Or just leave it in the tin because who has time?

Notes I Learned the Hard Way

• Squeeze the zucchini well—a soggy cake is not your friend. I wrap it in a tea towel and squeeze like I’m trying to win a prize. Once, I forgot and it was…let’s just say, pudding-like.
• Different air fryers have minds of their own. My neighbour’s Ninja cooks this 5 minutes faster than my old Philips.
• If your cake is browning too quickly, cover it loosely with foil for the last 10 minutes. But sometimes I forget and it’s still fine.

Variations I’ve Tried (and One That Flopped)

• If you’re feeling cheeky, add a wee pinch of cinnamon or instant coffee for extra depth. Sometimes I swirl in a tablespoon of peanut butter on top—my youngest calls this “swirly cake.”
• I once tried swapping the zucchini for grated carrot. Tasted fine, but looked a bit tragic. Zucchini just blends in better.
• Chopped walnuts or pecans work great, but my mate’s allergic, so I usually skip those.

Equipment (and How I’ve Improv’d Without It)

• Air fryer (obviously)
• 7-inch cake tin or whatever fits—sometimes I just use a silicone loaf pan. If you don’t have anything that fits, try foil muffin cases. Not elegant, but it works.
• Mixing bowls, whisk or fork (fork’s fine if you can’t find your whisk—I’ve been there)

How It Keeps (If It Ever Gets That Far)

This cake keeps well in an airtight box for 2-3 days at room temp (though honestly, in my house it never lasts more than a day). You can freeze slices too, but they taste best reheated in the air fryer for a minute or two—if you remember before you eat them straight from the freezer, that is.

How We Serve This (Family Traditions Incoming)

I usually dust the top with icing sugar and pile on berries if it’s for a birthday. Sometimes, if I’m feeling extra, I make a simple chocolate glaze (just melted choc and coconut oil). My uncle likes his with vegan vanilla ice cream; my partner, weirdly, eats it with peanut butter. To each their own.

Pro Tips I Learned by Messing Up

• Don’t skip squeezing the zucchini. I once tried to save time (regretted it… cake soup)
• Let the cake cool before slicing. The first time, I hacked into it hot and it collapsed. Actually, I find it works better if you wait at least 20 minutes, even if you’re impatient.
• Don’t overmix. The more you stir, the denser it gets. Sometimes I forget and it’s still edible, but fluffier if you stop when combined.

FAQ (Because Apparently People Have Many Questions!)

Can I make this without an air fryer?

Honestly, yeah! Just bake in a regular oven at 180°C/350°F for 30-35 minutes. But then you miss out on the fun of telling people it’s an air fryer cake.

Do I have to peel the zucchini?

Nope. I never bother. The green flecks disappear—unless you use a massive courgette, in which case, maybe peel if you’re worried about texture.

Can I make it gluten-free?

Probably! I’ve used a 1:1 gluten-free flour blend (like this one), and it worked fine. Just don’t use all almond flour; that went south pretty quickly for me.

What’s the best way to reheat a slice?

I just chuck it back in the air fryer for a minute, or microwave it if I’m lazy. (Once I tried toasting it—wouldn’t recommend.)

Where did you get your air fryer?

I use a Philips model (find it here if you’re curious), but honestly, any big-ish basket-style air fryer will do the trick.

One Last Thing (Slightly Off-Topic)

By the way, if you end up with extra zucchini, I *highly* recommend trying zucchini fritters in the air fryer. Not strictly cake-related, but hey, waste not want not, right?

Happy baking, and don’t forget to hide a slice for yourself. You earned it.