Vegan Zucchini Cake

Vegan Zucchini Cake is a delightful treat that’s not only healthy but also incredibly easy to make. With its moist texture and rich flavor, this cake is perfect for any occasion, from casual family gatherings to fancy brunches. Whether you’re a seasoned baker or just starting, this simple recipe will guide you to a scrumptious result, and the best part? You can customize it to suit your taste!

Recipe Information

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 220
Protein: 3g
Carbohydrates: 40g
Fat: 8g
Fiber: 2g
Sugar: 10g
Sodium: 150mg

Why Make Vegan Zucchini Cake

There are countless reasons to enjoy Vegan Zucchini Cake. First, it’s a great way to sneak in some extra vegetables into your diet, making it not just a treat but a nutritious option as well. With vibrant zucchini shining through, each slice offers a burst of flavor while remaining light and fluffy. Plus, it’s versatile; you can easily modify the ingredients or add your favorite flavors, making it suitable for any palate.

How to Make Vegan Zucchini Cake Step by Step
Ingredients

2 cups grated zucchini
2 cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/3 cup vegetable oil
1 cup almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup chopped walnuts

Directions

Preheat oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon. Grate zucchini and squeeze out excess water if needed. In another bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Combine wet and dry mixtures and fold gently. Stir in grated zucchini and chopped walnuts. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve plain, with vegan cream cheese, or nut butter.

How to Serve Vegan Zucchini Cake

This Vegan Zucchini Cake can stand on its own or be enhanced with a variety of toppings. Spread a layer of vegan cream cheese to add creaminess, or top with a scoop of your favorite nut butter for a fulfilling snack. For a delightful contrast, serve it alongside fresh fruit, such as strawberries or blueberries. You can also pair it with a light salad to create a balanced meal.

How to Store Vegan Zucchini Cake

To keep your Vegan Zucchini Cake fresh, store it in an airtight container in the refrigerator for up to five days. If you want to prolong its shelf life, consider freezing it. Just wrap slices in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave for about 15-20 seconds.

Expert Tips for Cooking Vegan Zucchini Cake

• Ensure the zucchini is well-drained to prevent excess moisture.
• Feel free to swap the walnuts for other nuts or chocolate chips for a sweeter touch.
• If you prefer a denser cake, use whole wheat flour instead of plain flour.
• Add a pinch of nutmeg for a warm, spicy flavor.
• Top with a simple icing made of powdered sugar and almond milk for a festive look.

Delicious Variations of Vegan Zucchini Cake

• For a citrus twist, add the zest of an orange or lemon to the batter.
• Add a teaspoon of ground ginger for a spiced version that’s perfect for fall.
• Mix in unsweetened shredded coconut or dried fruits for added texture and flavor.

Vegan Zucchini Cake is truly a wonderful recipe to try. With its delicious flavor and ease of preparation, you’ll find it to be a favorite way to enjoy a plant-based dessert. Give this recipe a go, and you’re sure to be delighted by each moist and flavorful slice!

Vegan Zucchini Cake

A delightful and healthy Vegan Zucchini Cake that's moist and rich in flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Vegan

Calories: 220

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1/3 cup vegetable oil
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Add-ins

• 2 cups grated zucchini Ensure well-drained to prevent excess moisture.
• 1/2 cup chopped walnuts Feel free to swap for other nuts or chocolate chips.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease/line a 9x5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
3. Grate zucchini and squeeze out excess water if needed.
4. In another bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Mixing and Baking

1. Combine wet and dry mixtures and fold gently.
2. Stir in grated zucchini and chopped walnuts.
3. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
4. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

1. Slice and serve plain, with vegan cream cheese, or nut butter.

Notes

This cake can be served as-is or topped with vegan cream cheese or nut butter. It pairs well with fresh fruit or a light salad. Store in an airtight container in the refrigerator for up to five days, or freeze slices wrapped in plastic wrap.