Desserts

Vegan Zucchini Cake

Name: Vegan Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 medium zucchini, grated; 1 cup sugar; 1/2 cup vegetable oil; 1/2 cup non-dairy milk; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon (optional); 1/2 cup nuts or vegan chocolate chips (optional)

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Vegan Zucchini Cake is a delightful treat that combines the natural sweetness of zucchini with a moist and fluffy cake texture. Perfect for those who are looking for a healthier dessert option or simply want to incorporate more veggies into their diet, this cake is not only delicious but also incredibly easy to make. Whether enjoyed as a dessert, a sweet snack, or a special treat for gatherings, it’s sure to please vegans and non-vegans alike.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices
Difficulty Level: Easy

Nutrition Information

Calories per serving: 180
Protein: 2g
Carbohydrates: 26g
Fat: 8g
Fiber: 1g
Sugar: 10g
Sodium: 150mg

Why Make This Vegan Zucchini Cake

There are countless reasons to whip up this Vegan Zucchini Cake! It’s a fantastic way to use up any extra zucchini you might have from the garden, and it offers a delightful combination of flavors that the whole family will love. The use of plant-based ingredients means it’s suitable for a variety of diets, and the cake remains moist and flavorful without any eggs or dairy. Plus, it’s an easy way to sneak some greens into dessert — a win-win for anyone trying to eat a bit healthier.

How to Make Vegan Zucchini Cake

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This step is crucial to ensure that your cake comes out easily and doesn’t stick.

Step 2: Mixing

In a large bowl, combine the grated courgette, sugar, vegetable oil, non-dairy milk, and vanilla extract. Mix until well combined, allowing the natural moisture from the zucchini to blend seamlessly with the wet ingredients.

Step 3: Cooking

In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients and stir until just combined — be careful not to overmix as this can affect the cake’s texture. If you’re adding nuts or chocolate chips, now’s the time to fold them into the batter. Finally, pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Finishing

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice it up and enjoy your delicious vegan courgette cake!

How to Serve Vegan Zucchini Cake

This Vegan Zucchini Cake is delicious on its own or served with a dusting of powdered sugar. For an extra special touch, try pairing it with a scoop of dairy-free ice cream or a dollop of coconut whipped cream. It’s perfect for afternoon tea, a potluck, or simply as a wholesome dessert after dinner.

How to Store Vegan Zucchini Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. You can also freeze the cake; wrap it tightly in plastic wrap and then in aluminum foil. It will stay good for about three months in the freezer.

Expert Tips for Perfect Vegan Zucchini Cake

Use medium-sized zucchini and grate them without peeling to retain the nutrients.
If you want to enhance the flavor, consider adding a splash of almond extract or lemon zest to the batter.
For added moisture, you can substitute half of the sugar with unsweetened applesauce.
Make sure to squeeze out some of the excess moisture from the grated zucchini using a clean kitchen towel before adding it to the batter.

Delicious Variations

Chocolate Chip Zucchini Cake: Add more vegan chocolate chips to the batter for a rich, chocolaty flavor.
Nutty Delight: Swap out the nuts for sunflower or pumpkin seeds for a nut-free option.
Spiced Zucchini Cake: Add nutmeg and ginger along with cinnamon for a seasonal twist, making it perfect for fall.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix to make this cake gluten-free.
What can I use instead of sugar?
You can use coconut sugar or a granulated sugar substitute like monk fruit or stevia in equal measurement.
Is there a way to make it oil-free?
Yes! Replace the vegetable oil with unsweetened applesauce or mashed banana in the same quantity.
How can I add frosting to this cake?
A simple vegan cream cheese frosting or a chocolate ganache made with coconut milk and vegan chocolate can elevate your cake.
Can I add other fruits or veggies?
Absolutely! Shredded carrots or mashed bananas can complement the zucchini well and add to the cake’s taste and nutrition.

Conclusion

This Vegan Zucchini Cake is not only a treat for the taste buds, but it also contributes to a balanced lifestyle with its clever incorporation of vegetables. With its easy preparation and delightful flavor, it’s bound to become a favorite in your dessert rotation. Give it a try and let it brighten up your table — this simple recipe proves that delicious and healthy can go hand-in-hand! Enjoy your baking adventure!