This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclosure policy for details.
I knew the first dessert recipe on my blog had to be something delicious. Something decadent, moist, and sure to give vegan desserts a good name. I wanted to make a cake that was significantly healthier and more unique than a standard cake. Now, vegan zucchini cake with cream cheese frosting is one of my favorite desserts ever.
I had never tried zucchini cake before. Recently, I came across a magazine that featured photos of non-vegan desserts. I was intrigued by a cake that included zucchini. Zucchini? In a cake? And that’s what sparked my idea to create an easy and healthy vegan zucchini cake recipe.
The zucchini cake smelled so divine while baking, I could not wait to try the finished product! With just one bite, I knew that this recipe would be a hit. I went from never having zucchini cake, to making this for every potluck, holiday, birthday, and family event!
I’m so impressed by the texture and taste of this zucchini cake that actually doesn’t taste like zucchini at all! The moisture from the zucchini contributes to the perfect moist texture of the cake. Plus, what better way to get some greens in than in a piece of cake?
To make this zucchini cake tastier than it already was, I topped it with a homemade sweet vegan cream cheese frosting. Zucchini cake with cream cheese frosting is like a match made in heaven. Everyone who tries this vegan zucchini cake says it’s the best cake they’ve ever tried!
This zucchini cake tastes similar to carrot cake, but it’s made with shredded zucchini instead of shredded carrots. I have also successfully swapped in shredded carrots using this recipe to make a vegan carrot cake, so feel free to use your veggie of choice.
This delicious, healthy, and easy-to-make vegan zucchini cake is:
- Oil-free (excluding the frosting)
- Full of healthy Omega-3 and potassium
- Dairy and egg-free
- Ready in less than an hour
Why Zucchini?
Zucchini is rich in a variety of vitamins and minerals and antioxidants. It’s a great source of potassium, and its high Vitamin A content may support your immune system. Zucchini is also known to help with digestion, heart health, and blood sugar levels. Of course, this zucchini cake is still a dessert so be sure to try zucchini in other recipes to maximize its benefits. Although this zucchini cake recipe only contains one full zucchini, I’d say that’s better than none 😉
If you like incredibly delicious yet healthy desserts, you will also love my double chocolate chip cookies and whole food plant-based pumpkin cheesecake!
What Vegan Cream Cheese Frosting Should I use?
If you want the best store bought vegan frosting on the market, I highly suggest stocking up on this brand of organic cream cheese frosting. It’s made with simple ingredients, and doesn’t contain high fructose corn syrup or other junk like many other store-bought cream cheese frostings.
If you’d rather enjoy a delicious homemade vegan cream cheese frosting, I created a great recipe below for that, too! Both types of frosting are tasty and complement this zucchini cake very well.
Vegan Zucchini Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- 1 cup unsweetened applesauce
- 1/4 cup raw sugar
- 1/4 cup light brown sugar
- 4 flax eggs (4 Tbsp ground flax + 8 Tbsp water)
- 1 medium zucchini (shredded)
- 1 cup raisins (optional)
Vegan Cream Cheese Frosting (Homemade Option)
- 2.5 cups powdered sugar
- 4 oz. vegan cream cheese
- 1/2 Tbsp vegan butter
- 1.5 tsp lemon juice
- 1/2 tsp vanilla extract
Vegan Cream Cheese Frosting (Store Bought Option)
- 1 Tub Miss Jones Vegan Cream Cheese Frosting
Instructions
- To make the homemade cream cheese frosting, mix vegan cream cheese, vegan butter, lemon juice, and vanilla in a mixing bowl until smooth. Add in powdered sugar and combine until smooth. Keep in the refrigerator until the cake is ready to frost.
- Preheat oven to 350°. In a small bowl, make 4 flax eggs and set aside for 5-10 minutes.
- In a large bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, whisk together raw and brown sugars, applesauce, and flax eggs. Add wet ingredients into dry ingredients, and stir in shredded zucchini and raisins (optional) until well-combined.
- Pour batter into non-stick 9×9-inch pan. Bake for 30 minutes, or until toothpick comes out clean when inserted.
- After cake has cooled completely on a wire rack, spread the cream cheese frosting onto the cake. Garnish with a handful of chopped walnuts, if desired. Enjoy!
Not familiar with vegan cream cheese and butter? I’ve got you covered! One of my favorite brands for both of these products is Miyoko’s Creamery. These products are tasty and work great in this recipe. If you want to keep the recipe oil-free, simply omit the frosting. The cake is still absolutely delicious on its own, like a loaf of sweet vegan zucchini bread.
Most importantly, don’t forget to pin the recipe for later! Enjoy!
About how much should a medium zucchini weigh, or how many cups of shredded zuke should I end up with? I just bought a few smallish-looking zucchini at the store. I am used to the forgotten-under-the-leaves ones, which are large enough to play cricket with (so I’m told – I’m not West Indian or British.)
Hi Nicola, good question! I have had this recipe turn out well using a variety of zucchini sizes. Regardless of the exact weight or total amount shredded in cups, the recipe should work for you. If your zucchini are on the smaller side, maybe shred 2-3 to use in this zucchini cake. More zucchini = more moisture in the cake, but otherwise it shouldn’t affect the final outcome. I hope this helps and that you enjoy! Also, I can’t say I’m familiar with such large zucchini, but as a zucchini lover, that sounds absolutely amazing!