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Insanely Good Vegan Cinnamon Sugar Zucchini Cake

March 26, 2021

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

This is truly one of my most favorite recipes ever to come to the blog. I am a lover of cinnamon sugar anything. And not to mention how freaking amazing cinnamon sugar anything is.

You guys are in for a real delight with this vegan Cinnamon Sugar Zucchini Cake. If you are looking for a delicious cake recipe to snack on, make for brunch or even have for dessert after dinner with a little coconut ice cream on top. We gobbled this recipe right up when I first tested it and it is one of those recipes that now we all crave over and over again.

I love that this recipe also happens to be vegan, gluten-free and nut-free. It is super allergen-friendly. And it is just so easy to make! It also freezes super well if you want to bake it ahead of time for an occasion. Or if you want to bake it for yourself and want to save some for later.

If you guys make this recipe, let me know in the comments! I can’t wait to hear what you think!!

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

What ingredients you need to bake this dreamy zucchini cinnamon sugar cake:

How to bake this vegan zucchini cake with cinnamon sugar:

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
  2. Mix together sugar, oil, flax egg, milk and vanilla extract until smooth
  3. Mix in the flour, baking powder, sea salt and cinnamon until fully combined with no lumps!
  4. Fold in zucchini then add 1/2 of the mixture to baking dish
  5. In a small bowl, mix together cinnamon sugar ingredients and sprinkle 1/2 on top of cake then remaining cake batter and other 1/2 of cinnamon sugar on top
  6. Bake in oven for 30-35 minutes or until fully combined
  7. Slice once the cake cools a bit and enjoy!
  8. Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months

A few of my other favorite cake recipes: 

The Best Damn Vegan Carrot Crumb Cake (gluten-free)

The Best Ever Paleo Pound Cake

Gluten-free Birthday Cake Banana Bread

Delicious Paleo Gingerbread Coffee Cake

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

Print

Insanely Good Vegan Cinnamon Sugar Zucchini Cake

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

Insanely Good Vegan Cinnamon Sugar Zucchini Cake made with all gluten-free and nut-free ingredients. The dreamiest zucchini cake recipe ever filled with a cinnamon sugar swirl and drizzled on top.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 9 bars or 16 small bars 1x
Scale

Ingredients

Zucchini cake:

  • 1 cup coconut sugar
  • 1 cup full-fat coconut milk (or your preferred non-dairy milk)
  • 1/3 cup Garden of Life Organic Extra Virgin Coconut Oil, melted and cooled (measured BEFORE melted)
  • 1 flax egg (or use regular egg)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free oat flour (spelt flour also works)
  • 2 teaspoons baking powder
  • Pinch of sea salt
  • 1 teaspoon cinnamon
  • 1 cup shredded zucchini (squeeze out the moisture!!)

Cinnamon sugar filling/topping:

Instructions

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
  2. Mix together sugar, oil, flax egg, milk and vanilla extract until smooth
  3. Mix in the flour, baking powder, sea salt and cinnamon until fully combined with no lumps!
  4. Fold in zucchini then add 1/2 of the mixture to baking dish
  5. In a small bowl, mix together cinnamon sugar ingredients and sprinkle 1/2 on top of cake then remaining cake batter and other 1/2 of cinnamon sugar on top
  6. Bake in oven for 30-35 minutes or until fully combined
  7. Slice once the cake cools a bit and enjoy!

Notes

*Store leftovers in airtight container for 3 days or fridge for 5 days. Or freezer for 2 months!

**I haven’t tested subs that aren’t listed here

Did you make this recipe?

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4 Responses

  1. SO GOOD! My husband just told me it’s “too good!” Decided to make this because I happened to have the ingredients- other than coconut oil. I subbed butter, which worked great. Thank you for another great creation.

  2. This is DELICIOUS! I was nervous when I took it out of the oven after 35 minutes that it still wasn’t done, but it was so perfectly moist. This is exactly what I was looking for in a zucchini recipe. Something different from bread or muffins that you can still eat for breakfast. I will be making this over and over again

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