Description
A delightful vegan zucchini cake that offers moist and fluffy texture with subtle sweetness, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups grated courgette (zucchini)
- 1 cup sugar (or alternative sweetener)
- 1/2 cup vegetable oil or applesauce
- 1 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a cake pan.
- In a large bowl, mix together the grated courgette, sugar, vegetable oil (or applesauce), almond milk, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing the batter to ensure a fluffy texture. For an extra touch, consider spreading a thin layer of vegan butter on serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 0mg