• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, oil-free, sweet · July 26, 2020

Vegan Zucchini Cake

Jump to Recipe·Print Recipe

This Vegan Zucchini Cake is a summery snack or dessert with the moist fluffy gluten-free combo of oat and almond flour plus a creamy lemon frosting!

Vegan Zucchini Cake (gluten-free)

A light summery snack cake and a website update to go with. This change has been a long time coming. The name Feasting on Fruit has not felt true to my brand or recipe style for a while now, and after years of trying to find something clever to replace it with I decided to just simply go with Natalie Jo. A name I won’t grow/bake my way out of.

Things still feel a little jumbled right now but getting closer, and I am so happy to finally be able to share it with you. I am also so grateful for my amazing web designer Ariel Ramira for capturing my vision even better than I could articulate it.

But do not all the newness overshadow this Vegan Zucchini Cake. Fluffy and flecked with what might be my favorite summer veggie, and a creamy tangy cashew frosting to go with. It’s delicious without the frosting too zucchini bread style, or up the decadence with chocolate chips. Happy baking!

Vegan Zucchini Cake (gluten-free)
Vegan Zucchini Cake (gluten-free)
Vegan Zucchini Cake (gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Zucchini Cake

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

This Vegan Zucchini Cake is a summery snack or dessert with the moist fluffy gluten-free combo of oat and almond flour plus a creamy lemon frosting!


Ingredients

Scale
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
  • 1 1/4 cup (300g) almond milk
  • 1/3 cup (105g) maple syrup
  • 1/3 cup (60g) coconut sugar
  • 1/2 cup (125g) almond butter
  • 1 tsp vanilla extract
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 (240g) cups oat flour
  • 1 1/2 cup (180g) almond flour
  • 1 cup (100g) shredded zucchini

Frosting

  • 1 1/4 cups (150g) raw cashews, soaked overnight
  • 2 tbsp lemon juice
  • 1/4 cup (80g) maple syrup
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare the flax eggs and set aside to gel.
  3. Place the shredded zucchini on a paper towel to absorb excess moisture.
  4. Whisk together the almond butter, coconut sugar, maple syrup, flax eggs, almond milk, and vanilla.
  5. In a separate bowl, whisk the flours, baking powder, salt, and spices until no lumps remain. Add to wet ingredients and mix to combine.
  6. Fold in shredded zucchini.
  7. Transfer batter to a greased cake pan (mine was 9×9″ square).
  8. Bake for 30-35 minutes at 350ºF.
  9. Cool completely before frosting.
  10. For the frosting, drain the cashews and blend everything except the milk. Add milk slowly as necessary to achieve a super creamy thick frosting. Chill to thicken.
  11. Frost, top with chopped nuts and maybe a drizzle of caramel, slice, and eat!


Nutrition

  • Serving Size: 1 slice
  • Calories: 358
  • Sugar: 16g
  • Sodium: 134mg
  • Fat: 16g
  • Saturated Fat: 1g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 9g

Keywords: gluten free, summer, baking, frosting, cashews, oat flour, almond flour, healthy, dessert, bread

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, oil-free, sweet · Tagged: bread, dessert, frosting, gluten free, summer, baking, oat flour, healthy, almond flour, cashews

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter Stuffed Brownies
Vegan Pistachio Ice Cream
White Chocolate Coconut Macadamia Cookies

Comments

  1. Sandra says

    July 27, 2020 at 12:54 pm

    Love the name change! Still pining for a cook book of yours one day 🙂 hint hint lol Can’t wait to try the recipe. Thanks for the update.

    ★★★★★

    Reply
    • Natalie says

      July 27, 2020 at 1:06 pm

      I know hopefully sooooooon!! Appreciate your support Sandra💕

      Reply
    • Becca says

      July 29, 2020 at 4:17 pm

      @Sandra Me too! Haha lets go #teamNatalieJo 😀 My fingers are crossed for the day you publish Natalie! And I do plan on trying these little zucchini cakes! Love the name change and new website layout too 🙂

      ★★★★★

      Reply
  2. Keisha says

    July 27, 2020 at 12:58 pm

    Is there a way to make this without almond four and use all purpose instead.

    Reply
    • Natalie says

      July 27, 2020 at 1:08 pm

      You could probably use just all purpose in place of the oat and almond, it will be a bit less though try about 2-1/2 to 3 cups total!

      Reply
  3. Victoria says

    July 27, 2020 at 1:55 pm

    The vibe and color scheme of the updated website… I LIKE! 🙂 Gratitude and best wishes as you continue to share your yummy creations with the world. XO

    Reply
    • Natalie says

      July 27, 2020 at 2:55 pm

      I am so so happy you like it, appreciate you for checking it out and your ongoing support Victoria💕

      Reply
  4. The Vegan 8 says

    July 27, 2020 at 2:14 pm

    I’m so super excited to see this change on your site Natalie! I was confused at first when the email came through because when I saw “Natalie Jo” on the email, it didn’t click at first and I thought it was a reader sending a zucchini cake request when I just read the subject line, LOL! I’m glad to see it was YOU and your beautiful new site. Everything looks absolutely gorgeous, your web designer did a fantastic job! It totally represents you beautifully and all of your talent! SO stoked for you and your new site going forward!

    Reply
    • The Vegan 8 says

      July 27, 2020 at 2:15 pm

      Oh and the zucchini cake looks absolutely perfect too! Fluffy, moist and delicious!

      Reply
    • Natalie says

      July 27, 2020 at 2:54 pm

      Hahaha that is a pretty plausible mental explanation and I certainly wouldn’t mind seeing your take on a zucchini cake as well😂 But nope its just me a little more grown up haha! I appreciate that❤️ I am super happy with the design too, she is amazing, and definitely feels like its fits better now. I feel like I was a completely different person than when I started, so time for a little website evolution to match!

      Reply
  5. Karen says

    July 27, 2020 at 2:40 pm

    Can all oat flour be used?

    Reply
    • Natalie says

      July 27, 2020 at 2:51 pm

      It will turn out quite gummy if you do, so I don’t recommend it. Sorry!

      Reply
  6. PAT says

    July 27, 2020 at 2:44 pm

    DEFINITELY WILL TRY THIS RECIPE.
    LOOKS AND SOUNDS DELICIOUS.
    THANK YOU. PAT.

    Reply
    • Natalie says

      July 27, 2020 at 2:50 pm

      I am so happy to hear it, let me know what you think when you do Pat!

      Reply
      • PAT says

        August 11, 2020 at 12:23 pm

        THE BEST EVER. PAT
        THANK YOU.

        Reply
        • Natalie says

          August 11, 2020 at 2:02 pm

          I am so happy you liked it Pat!

          Reply
  7. Mandy says

    July 27, 2020 at 7:26 pm

    Natalieeeee!!!! I’m in love. With your website makeover – the colors, the layout, the vibes – it suits you, my friend! And allows so much room to grow. How exciting! I am also in love with this zucchini cake. Zucchini is one of my very favorite summer veggies, and I tend to use it mostly for savory meals/snacks, but thank you for this beautiful reminder that it can easily sneak into desserts too 🙂 Can’t wait to try this!! I’m reading this from my computer to get the full feel of your updated site and the close up shots of this cake are incredible. I’m anxious to see what’s in store for you and follow along on your journey. Hugs to you, dear! Hope all is well and that you have a wonderful week!

    Reply
    • Natalie says

      July 28, 2020 at 9:29 am

      Ah thank you my dear!! I am in love and super excited about the evolution too, much needed and feels much more suited to who I am now. I appreciate you for checking it out (in BIG screen form even, I’m honored☺️😂) and of course always appreciate your support. Oh yes, I’ve been doing lots of savory zucchini roasting lately too, its such a good veg for all sorts of purposes. Anjali and I actually talked on the phone last night for a few hours and you came up many times because we both adore you! Miss you and hope you are doing so well❤️❤️

      Reply
  8. jacquie says

    July 27, 2020 at 10:03 pm

    Oh that looks so yummy. but i don’t have a food processor to make the frosting – though it looks great – could you recommend something else or would you advise skipping it?

    thanks

    Reply
    • Natalie says

      July 28, 2020 at 9:25 am

      No blender either? I would recommend a coconut cream frosting then, like this: https://www.cottercrunch.com/how-to-make-coconut-cream-vegan-frosting/

      Reply
  9. Kim says

    July 28, 2020 at 2:10 am

    Just wondered if you can use normal eggs as opposed to Flax eggs?

    Reply
    • Natalie says

      July 28, 2020 at 9:25 am

      Yes 2 of those will work wonderfully too!

      Reply
      • Kim says

        July 28, 2020 at 7:12 pm

        Thanks Natalie for your reply….much appreciated. 🙂

        Reply
        • Natalie says

          July 28, 2020 at 9:12 pm

          Of course, happy baking 🙂

          Reply
  10. Begum says

    July 28, 2020 at 10:25 am

    Hi Natalie,
    I like your new website, however, I find the print very faint (besides being small), and hard to read.
    Perhaps I am the only one who has difficulty reading! 🙄 😁
    In the recipe category, it would be nice to have a list of nut free recipes.
    Thanks so much ❤️

    Reply
    • Natalie says

      July 28, 2020 at 11:37 am

      I appreciate that feedback, super helpful to know! Still working things out and making small changes, so I will consider other fonts and adding that category to the list 🙂

      Reply
      • Begum says

        July 29, 2020 at 2:31 pm

        Okay, thanks, Sweetheart ❤️
        You are as sweet as your creations.
        “May God bless you 🙏 Ameen”.

        ★★★★★

        Reply
  11. Liat says

    July 30, 2021 at 2:29 am

    Hi,
    Missing the almond milk in the instructions

    Reply
    • Natalie says

      July 30, 2021 at 12:46 pm

      Ah thanks for catching that 🙂

      Reply
  12. Liat says

    August 2, 2021 at 11:06 am

    My pleasure🙃

    Reply
  13. Valentina says

    September 17, 2021 at 2:04 am

    Hello! Can I use peanut butter instead of almond butter? I don’t usually hold almond butter at home…

    Reply
    • Natalie says

      September 17, 2021 at 12:16 pm

      Absolutely!! PB will work just change the flavor a bit, and a more natural runny one would be best 🙂

      Reply

Trackbacks

  1. 25 Best Vegan Zucchini Recipes - Nirvana Cakery says:
    March 30, 2023 at 6:03 am

    […] wholesome Vegan Zucchini Cake by Feasting on Fruit is the perfect summer dessert. In this delicious recipe, a moist fluffy sponge cake baked with […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Single-Serve Blueberry Brownie

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Cookie Dough Protein Bars

Cookie Dough Protein Bars

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue