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!
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
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
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
- 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
- Preheat the oven to 350ºF.
- Prepare the flax eggs and set aside to gel.
- Place the shredded zucchini on a paper towel to absorb excess moisture.
- Whisk together the almond butter, coconut sugar, maple syrup, flax eggs, almond milk, and vanilla.
- In a separate bowl, whisk the flours, baking powder, salt, and spices until no lumps remain. Add to wet ingredients and mix to combine.
- Fold in shredded zucchini.
- Transfer batter to a greased cake pan (mine was 9×9″ square).
- Bake for 30-35 minutes at 350ºF.
- Cool completely before frosting.
- 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.
- 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
CLICK BELOW TO PIN
![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!](https://feastingonfruit.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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.
★★★★★
I know hopefully sooooooon!! Appreciate your support Sandra💕
@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 🙂
★★★★★
Is there a way to make this without almond four and use all purpose instead.
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!
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
I am so so happy you like it, appreciate you for checking it out and your ongoing support Victoria💕
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!
Oh and the zucchini cake looks absolutely perfect too! Fluffy, moist and delicious!
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!
Can all oat flour be used?
It will turn out quite gummy if you do, so I don’t recommend it. Sorry!
DEFINITELY WILL TRY THIS RECIPE.
LOOKS AND SOUNDS DELICIOUS.
THANK YOU. PAT.
I am so happy to hear it, let me know what you think when you do Pat!
THE BEST EVER. PAT
THANK YOU.
I am so happy you liked it Pat!
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!
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❤️❤️
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
No blender either? I would recommend a coconut cream frosting then, like this: https://www.cottercrunch.com/how-to-make-coconut-cream-vegan-frosting/
Just wondered if you can use normal eggs as opposed to Flax eggs?
Yes 2 of those will work wonderfully too!
Thanks Natalie for your reply….much appreciated. 🙂
Of course, happy baking 🙂
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 ❤️
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 🙂
Okay, thanks, Sweetheart ❤️
You are as sweet as your creations.
“May God bless you 🙏 Ameen”.
★★★★★
Hi,
Missing the almond milk in the instructions
Ah thanks for catching that 🙂
My pleasure🙃
Hello! Can I use peanut butter instead of almond butter? I don’t usually hold almond butter at home…
Absolutely!! PB will work just change the flavor a bit, and a more natural runny one would be best 🙂