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.
Mix together sugar, oil, flax egg, milk and vanilla extract until smooth
Mix in the flour, baking powder, sea salt and cinnamon until fully combined with no lumps!
Fold in zucchini then add 1/2 of the mixture to baking dish
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
Bake in oven for 30-35 minutes or until fully combined
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!