Vegan Zucchini Cake with Cream Cheese Frosting
Easy and healthy 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
- 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
Instructions
- To make the 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 until well-combined.
- Pour batter into non-stick 9x13-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!