Vegan Zucchini Cake
Looking for a delightful and simple dessert? This Vegan Zucchini Cake is just what you need! Perfect for busy days, this cake is both moist and flavorful, making it an ideal choice for both family gatherings and quiet afternoons. Plus, it’s customizable! You can add spices or nuts as you like to enhance it even further.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 3g
Carbohydrates: 29g
Fat: 10g
Fiber: 2g
Sugar: 8g
Sodium: 200mg
Why Make Vegan Zucchini Cake
There are many reasons to make Vegan Zucchini Cake! First, it’s a fantastic way to sneak some veggies into your dessert. Zucchini adds moisture and texture without overwhelming the cake’s flavor. This recipe is also great for those who follow a vegan diet or are looking for healthier dessert options. It’s versatile, too—feel free to customize it with your favorite add-ins or spices to suit your taste!
How to Make Vegan Zucchini Cake Step by Step
Ingredients
- 2 medium zucchini (about 1 1/2 cups grated)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 cup ground almonds
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 lemon (zest and juice)
Directions
Preheat your oven to 350°F (175°C) and grease and flour your cake tin. In a large bowl, combine the grated zucchini, flour, sugar, ground almonds, baking soda, and a pinch of salt. Mix well. In a separate bowl, whisk together the coconut oil, vanilla extract, and lemon juice. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar or frost with vegan frosting if desired. Slice and enjoy!
How to Serve Vegan Zucchini Cake
This Vegan Zucchini Cake is delicious on its own, but you can elevate it further. Pair it with a scoop of vegan ice cream for a delightful dessert, or serve it with a light fruit salad for a refreshing touch. A drizzle of lemon glaze can also add a burst of flavor if you’re looking for something extra.
How to Store Vegan Zucchini Cake
To keep your Vegan Zucchini Cake fresh, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to three months—just make sure it’s wrapped tightly to avoid freezer burn. To reheat, let it thaw in the refrigerator overnight and warm it up in the oven or microwave.
Expert Tips for Cooking Vegan Zucchini Cake
- Always squeeze out excess moisture from the grated zucchini to avoid a soggy cake.
- Feel free to substitute almond flour for all-purpose flour for a gluten-free option.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor that enhances the cake.
- Experiment with different frostings, such as vegan cream cheese or chocolate frosting, for varied tastes.
- Store leftover cake slices in separated layers with parchment to keep them from sticking together.
Delicious Variations of Vegan Zucchini Cake
Mix things up with these variations! For a spicy kick, add chili powder or ginger for a unique flavor. You can also incorporate citrus zest, using orange or lime, for a refreshing twist. If you’re feeling adventurous, try adding chopped nuts or seeds for a delightful crunch.
Conclusion
We hope you give this Vegan Zucchini Cake a try! Its delightful flavor, ease of preparation, and versatility make it a perfect choice for any occasion. Enjoy this tasty treat, and don’t forget to share with family and friends!
Vegan Zucchini Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour your cake tin.
- In a large bowl, combine the grated zucchini, flour, sugar, ground almonds, baking soda, and a pinch of salt. Mix well.
- In a separate bowl, whisk together the coconut oil, vanilla extract, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or frost with vegan frosting if desired. Slice and enjoy!
