Go Back

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.