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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.

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

rachLmansfield

rachLmansfield