Pastel de calabacin (Ruffle Cake)
Zucchini Chocolate Ruffle Cake

Lately I’ve received mails from many Moms with children who have an allergy or food intolerance. Specifically several people have written to me asking for egg and dairy free recipes. It is pretty straightforward to prepare cookies or cakes without eggs or dairy free. The problem is to find a recipe that is both egg and dairy free. After doing some research, reading lots of recipes, and almost being poisoned when I tried to substitute butter with avocado in a recipe … presto! Finally I have a delicious recipe to share with those Moms. And of course, with you, because it is really worth trying this zucchini chocolate cake … If you give it a try, let me know what you think!

So today’s recipes are egg and dairy free. The zucchini and chocolate cake is delicious even without frosting, and quite healthy: the main ingredient is zucchini, it has no butter, and fat content is quite low. With the chocolate frosting, this dessert becomes incredibly good (that is my favourite version of the recipe) And finally, with the ruffle cake and cupcakes, for the first and probably last time in the blog, I will post a recipe that includes hydrogenated vegetable fats (margarine or Crisco), which I generally try to avoid. But I wanted those children with dairy allergies to enjoy a special dessert on a special occasion … Yet recommending sporadic consumption, and substituting margarine for butter if there are no food intolerances / allergies.

I leave you now with the four recipes that are just variations on a theme: chocolate and zucchini cake, zucchini sheet cake with chocolate frosting (this is my favourite one!), birthday ruffle cake and zucchini and chocolate cupcakes.

Pastel de calabacin (Ruffle cake)
Zucchini cake ready to decorate
Pastel de calabacin (Ruffle cake)
Frost it with a thin layer of chocolate cream
Pastel de calabacin (Ruffle cake)
This is the tip I used to decorate the cake

Pastel de calabacin (Ruffle cake)
Make a wish and blow the candle…
Pastel de calabacin (Ruffle cake)
… and let me know if your wish came true!

{Birthday chocolate zucchini ruffle cake)}

Preparation time: 30 min

Cooking time: 40 min

Yield: 2 mini cakes (10 cm each)


    Zucchini chocolate batter prepared as explained here, and baked in two 10 cm tall baking pans for about 40 minutes

    Chocolate cream (x2):

  • 125 g margarine (dairy free)
  • 125 g Crisco
  • 350 g icing sugar
  • 50 g unsweetened cocoa powder
  • 2-4 tbs water
  • 1 pinch of salt (optional)


  1. Once the cakes ready and cold (can be prepared the day before), let’s start preparing the chocolate cream
  2. In large bowl, cream shortening and margarine with electric mixer. Add cocoa and salt. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water gradually (1 tablespoon at a time) until desired consistency, and beat at medium speed until light and fluffy.
  3. Frost the cake with a thin layer of chocolate cream
  4. Fit a large petal tip into a piping bag and fill with chocolate cream
  5. Start at the bottom of the cake with the wider tip of the nozzle facing the cake and the narrow tip face you. Pipe in a left and right motion until you reach the top of the cake. Repeat in columns all the way round (please find here a video by Sweet and Saucy Shop which might be quite helpful)
  6. Once the cake is ruffled all the way round
    pipe circular ruffles on the top.
  7. Keep in the fridge until consumption (take out 1 hour before)


  • If you do not have dairy allergies problems, prepare the chocolate cream with butter instead of margarine and Crisco: it will be tastier, and healthier
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here