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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.