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Vegan Zucchini Cake

This Vegan Zucchini Cake is moist and flavorful, perfect for gatherings or quiet afternoons, and customizable with various spices or nuts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium 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 lemon (zest and juice)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour your cake tin.
  2. In a large bowl, combine the grated zucchini, flour, sugar, ground almonds, baking soda, and a pinch of salt. Mix well.
  3. In a separate bowl, whisk together the coconut oil, vanilla extract, and lemon juice.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared cake tin and smooth the top with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  2. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
  3. Once cooled, dust the cake with powdered sugar or frost with vegan frosting if desired.
  4. Slice and enjoy!

Notes

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. Always squeeze out excess moisture from the grated zucchini to avoid a soggy cake.