Healthy Vegan Zucchini Cake

Delicious loaf cake that’s also secretly healthy with some hidden veggies!

I’ve loved zucchini cake since I was a little girl. I remember it always being so moist and fluffy. I wanted to replicate that same taste and texture without all the bad for you things – animal products and oil.

It took me multiple attempts to perfect this recipe, but I finally did it! In my experience, an 8 inch X 4 inch loaf pan works best for this recipe.

I hope you enjoy this scrumptious, good-for-you cake as much as I do! I can’t keep my hands off of it!

Notes:

For the milk, I would suggest using a thicker milk – like a mix of cashew and almond (which I used). Thicker milks like cashew, oat, and walnut have more fat content – which leads to a more rich cake.

For the flour, I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour.

For the frosting, you can cut the recipe in half if you just want to simply cover the loaf cake. I like to have a little extra frosting to put more on my slice when I eat it and I notice my friends do too, so I like to keep a little extra on hand.

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Healthy Vegan Zucchini Cake

oil-free, gluten-free, low-fat

Ingredients

Dry Ingredients

• 1 1/2 cups gluten-free all purpose baking flour (you can use regular if preferred)
• 3/4 cup sugar
• 2 tbsp cornstarch (use arrowroot powder if grain free)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Wet Ingredients

• 1 cup unsweetened plant milk (I used Silk Protein Nut Milk – Cashew & Almond)
• 1/3 cup almond butter
• 2 tsp vanilla
• 1 tsp apple cider vinegar
• 1 medium zucchini (about 1 cup) grated

Cream Cheese Frosting

• 8 ounces dairy-free cream cheese (I used Kite Hill plain since it's oil-free)
• 16 ounces powdered sugar
• 1/2 cup coconut butter
• 2 tsp vanilla extract
• lemon zest for garnish

Instructions

For The Cake:

1. Preheat oven to 350 degrees. Line baking pan with parchment paper.

2. Mix dry ingredients in separate bowl.

3. Mix all wet ingredients except zucchini in separate bowl.

4. Slowly sift the dry ingredients into the wet ingredients and mix well.

5. Once smooth, gently fold in the grated zucchini.

6. Pour mixture into cake pan.

   Bake the cake for 50-60 minutes or until knife comes out clean. Crumbles are okay, but no batter.

For The Frosting:

1. Beat cream cheese and coconut butter together until smooth and fluffy.

2. Add in powdered sugar and vanilla until well combined.

3. Spread the icing on the cake and garnish with lemon zest.