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This is the perfect way to use up that extra zucchini! Moist and delicious zucchini cake with a creamy frosting.

Zucchini Spice Cake with Cream Cheese Frosting.

A delicious and moist zucchini cake with cream cheese frosting. Vegan and gluten free.
Course Dessert
Cuisine gluten free, vegan.
Keyword vegan zucchini cake, zucchini cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9
Calories 435 kcal
Author Kelly Roenicke

Ingredients

  • 2 cups white spelt flour *You can use all purpose flour or gluten free flour blend
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 1/4 teaspoon cinnamon
  • 1/3 teaspoon ginger
  • ½ cup sugar
  • ½ cup coconut sugar brown sugar is okay
  • cup canola oil
  • 3 Tablespoons unsweetened applesauce
  • 1 cup grated zucchini about 1.5 small zucchini, if using GF flour, use 3/4 cup zucchini
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • cup water

For the frosting:

  • 2 cups powdered sugar
  • 4 ounces Daiya brand vegan cream cheese softened
  • 4 Tablespoons buttery spread softened
  • cinnamon sugar on top

Instructions

  1. Preheat the oven to 350 degrees. In a large bowl, combine the grated zucchini, unsweetened applesauce, canola oil, water, vanilla extract, and vinegar. Stir well.
  2. Add the sugars and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Mix well.
  3. Pour batter into an 8x8 inch square pan.

  4. Bake at 350 degrees for 30-3 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Let cake cool completely, then make frosting.
  6. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth.
  7. Frost the cooled cake and then dust with cinnamon sugar. Store leftover cake in the refrigerator.

Recipe Notes

Store leftover cake in the refrigerator for 4-5 days.

If you don't want to make the frosting, you can just dust this cake with a little powdered sugar.

This recipe makes 9 pieces of cake. Nutrition facts are for one piece of frosted cake.

You can use gluten free flour blend if you need this recipe to be gluten free.

You can use regular butter and cream cheese if you are not dairy free.

Nutrition Facts
Zucchini Spice Cake with Cream Cheese Frosting.
Amount Per Serving
Calories 435 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 360mg16%
Potassium 58mg2%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 44g49%
Protein 4g8%
Vitamin A 265IU5%
Vitamin C 2.5mg3%
Calcium 23mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.