Description
A delightful vegan cake that blends the natural sweetness of zucchini with a moist texture, perfect for dessert or snacks.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, non-dairy milk, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet ingredients and stir until just combined. Add nuts or chocolate chips if desired.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. It can be frozen for about three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg