Vegan Zucchini Cake
Indulging in a slice of Vegan Zucchini Cake is a delightful experience that combines simplicity with mouthwatering flavor. This cake is not only easy to whip up but also offers a wonderful way to use excess zucchini from your garden or farmer’s market haul. Perfect for busy days, it’s a great treat for breakfast, dessert, or even a snack, and it’s easy to customize to fit your taste!
Recipe Information
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 65-75 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 3g
Carbohydrates: 28g
Fat: 7g
Fiber: 2g
Sugar: 10g
Sodium: 150mg
Why Make Vegan Zucchini Cake
Vegan Zucchini Cake is a nutritionally smart choice for dessert lovers. Zucchini adds moisture and nutrients, making the cake healthier without compromising on taste. It’s a versatile recipe, allowing you to get creative with additions like nuts or spices, and it’s perfect for accommodating various dietary needs. Whether you’re surprising a friend with a treat or savoring a piece yourself, this cake is sure to impress.
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 the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Grate the zucchini and squeeze out any excess water if needed. In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour this mixture into the dry ingredients and fold gently to combine. Next, stir in the grated zucchini and chopped walnuts. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve plain or with vegan cream cheese or your favorite nut butter.
How to Serve Vegan Zucchini Cake
There are endless ways to enjoy Vegan Zucchini Cake! Try it with a dollop of dairy-free cream cheese for a rich addition, or spread your favorite nut butter on top for a satisfying snack. Pair it with a fresh fruit salad or a scoop of vegan ice cream for an indulgent dessert that’s bound to impress your guests.
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 a week. If you’d like to save it for longer, you can freeze slices wrapped tightly in plastic wrap and foil; they’ll keep well for up to three months. When you’re ready to enjoy it again, simply thaw the slices in the fridge overnight and reheat them in a toaster oven for that fresh-baked taste.
Expert Tips for Cooking Vegan Zucchini Cake
- Ensure your zucchini is well-drained to prevent a soggy cake.
- For extra flavor, consider adding a pinch of nutmeg or ginger.
- You can substitute half the sugar with maple syrup for a richer taste.
- Mix in dried fruits or chocolate chips to elevate the flavor profile.
- Always check for doneness by inserting a toothpick to ensure your cake is perfectly baked.
Delicious Variations of Vegan Zucchini Cake
Try adding a citrus twist by incorporating lemon or orange zest for a refreshing flavor. If you enjoy a bit of spice, mix in some finely chopped jalapeños for a zesty kick. For a more nutty flavor, use pecans instead of walnuts, or consider adding in shredded coconut for added texture.
Vegan Zucchini Cake is a must-try for anyone looking to enjoy a delicious, easy, and versatile dessert. With its wonderful flavors and moist texture, it’s hard to believe that it’s vegan! Get ready to savor this delightful cake and share it with family and friends—you won’t be disappointed!
Vegan Zucchini Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
- Grate the zucchini and squeeze out any excess water if needed.
- In another bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and fold gently to combine.
- Stir in the grated zucchini and chopped walnuts.
- Pour the batter into the prepared pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain, with vegan cream cheese, or your favorite nut butter.
