Vegan Zucchini Cake
Indulge in the moist and fluffy decadence of this Vegan Zucchini Cake, a delightful plant-based dessert that’s perfect for any occasion. Made with freshly grated zucchini, warm spices like cinnamon and nutmeg, and naturally sweetened with a blend of granulated and brown sugars, this cake is bursting with flavor and texture. Unsweetened applesauce and plant-based milk create a luscious, tender crumb while keeping it entirely dairy- and egg-free. Topped with a sprinkle of vegan powdered sugar or your favorite vegan frosting, this easy-to-make zucchini cake comes together in just 20 minutes of prep time. Perfect as a healthier dessert option, it’s loaded with wholesome ingredients yet indulgent enough to satisfy any sweet tooth. Serve it with tea, coffee, or as a standout feature at your next gathering—this vegan treat is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups neutral oil (e.g., canola, vegetable, or melted coconut oil)
- 2 teaspoons vanilla extract
- 0.5 cups unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 1.5 cups zucchini, grated (do not squeeze out liquid)
- 0.5 cups chopped nuts (optional, e.g., walnuts or pecans)
- 1 as needed vegan powdered sugar or frosting (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a medium bowl, mix the granulated sugar, brown sugar, applesauce, oil, vanilla extract, plant-based milk, and apple cider vinegar until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated zucchini and chopped nuts (if using). Ensure the zucchini is evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan before transferring it to a wire rack. This helps the cake set properly.
Optionally, dust the cake with vegan powdered sugar or frost it with your favorite vegan frosting before serving.
Slice and enjoy your delicious vegan zucchini cake! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 507.4 g | 185% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 304.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
