Craving fall flavors but still have leftover summer produce? Try out this zucchini walnut cake! It’s flavored with spices and topped with a vegan cinnamon cream cheese icing, making it the perfect dessert for the summer-fall transition.

I’m also excited about the fall. Pumpkin spice, Halloween, and hayrides are just some of the things I’m looking forward to!

Some people have already started eating pumpkin spice treats, but personally, I feel like it’s still too early. We’re in that weird time of year where summer’s pretty much over, but fall hasn’t quite started. I still have giant zucchinis, fresh basil, and cherry tomatoes left from my garden, so I’m still cooking lots of fresh, summery meals. However, I’m excited to get into all the warm, spicy flavors of fall. That’s where this zucchini cake comes in handy!

Zucchini walnut cake is the perfect dessert for the transition into fall. It’s similar to zucchini bread in that it’ll help you use up leftover summer produce, but it’s flavored with cinnamon and nutmeg, making it a little more fall-esque. The flavor is kind of reminiscent of carrot cake, especially with the vegan cinnamon cream cheese icing on top.

For more zucchini baking inspiration, try out these iced chocolate zucchini brownies!

How To Make Vegan Zucchini Walnut Cake

Ingredients

For the Cake

• 2 cups grated zucchini about 300g
• 1/4 cup ground flax
• 3/4 cup water
• 2 cups granulated sugar
• 1 cup refined coconut oil melted
• 2 1/2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chopped walnuts

For the Frosting

• 1 package (8 oz) vegan cream cheese such as Kite Hill
• 4 tbsp vegan butter at room temperature
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

For the Cake

1. Preheat oven to 350°F and grease a 13″ by 9″ baking pan.
2. Put grated zucchini in a fine mesh strainer and place on top of a bowl to catch the liquid. Sprinkle with salt and set aside to allow excess liquid to drain.
3. In a small mixing bowl, stir together the ground flax and water. Set aside to thicken for 5-10 minutes. Meanwhile, return to the zucchini and use your hands to squeeze out the remaining excess liquid.
4. In a large mixing bowl, beat together the grated zucchini, flax mixture, sugar, and oil until combined.
5. In another bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
6. Slowly mix dry ingredients into wet, stirring just until incorporated. Gently fold in chopped walnuts.
7. Transfer batter to prepared baking pan and bake until a toothpick inserted into the center of the cake comes out clean, 35-40 minutes. Allow cake to cool in pan while preparing frosting.

For the Frosting

1. In the bowl of an electric stand mixer with the paddle attachment, beat together the cream cheese, butter, cinnamon, and vanilla.
2. Add the powdered sugar and mix, slowly at first and then increasing speed. Beat on high speed for 1-2 minutes, until light and fluffy.
3. Spread cream cheese frosting into cooled cake and top with extra walnuts if desired.
4. Slice into 18 pieces and enjoy immediately, or cover and store leftovers in the refrigerator.

Additional Tips

• Add Zest for Extra Flavor: Make your cake tastier by adding the zest of a lemon or orange to the batter. It gives a fresh and zesty kick that pairs perfectly with the walnuts and cinnamon.
• Try Non-Dairy Yogurt: Instead of all the oil, you can use some non-dairy yogurt. It makes the cake creamy and a bit tangy, adding more yumminess to each bite.
• Sprinkle a bit of Ground Ginger: Make your cake a bit spicier by putting a tiny bit of ground ginger in the dry mix. It adds a warm and tasty touch to your already delicious treat.
• Top with Toasted Coconut: Before serving, put some toasted coconut flakes on top of the cream cheese frosting. It not only looks good but also adds a nutty flavor that goes perfectly with the walnuts in the cake.

Benefits of Vegan Zucchini Walnut Cake

The Vegan Zucchini Walnut Cake boasts numerous health benefits, thanks to its star ingredients. Grated zucchini, packed with vitamins A and C, potassium, and antioxidants, elevates the cake’s nutritional profile. Chopped walnuts contribute essential omega-3 fatty acids and anti-inflammatory properties. Being entirely plant-based, the cake aligns with a cruelty-free lifestyle. With lower sugar content compared to traditional cakes, it provides a healthier option without compromising on sweetness.

Wholesome ingredients like coconut oil and flax contribute to its health-conscious appeal. The combination of moist zucchini and crunchy walnuts creates a perfectly balanced texture, offering a delightful indulgence in every bite. In embracing the Vegan Zucchini Walnut Cake, individuals discover a delicious and innovative approach to vegan baking.

FAQ

Can I use a different oil instead of coconut oil in the cake?

• Yes, you can substitute coconut oil with other plant-based oils like vegetable oil or melted vegan butter. This allows for flexibility based on your taste preferences.

Is there a replacement for flaxseed in the recipe?

• Absolutely! You can use chia seeds as an alternative to flaxseed. Simply follow the same ratio of chia seeds to water to create a gel-like mixture.

Can I make this cake gluten-free?

• Certainly, you can use a gluten-free flour blend instead of all-purpose flour. Ensure the baking powder and baking soda are also gluten-free, and adjust the quantities accordingly.

Is it necessary to squeeze out the liquid from the grated zucchini?

• Yes, squeezing out excess liquid from the grated zucchini is crucial to prevent the cake from becoming too wet. This ensures the right balance of moisture in the final result.

Can I freeze this Vegan Zucchini Walnut Cakecake for later use?

• Absolutely! Once the cake has cooled, you can wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to three months. Thaw it in the refrigerator before serving.

Vegan Zucchini Walnut Cake With Cinnamon Cream Cheese Frosting

Recipe by Food by AyakaCourse: DessertCuisine: American, Dairy Free, VeganDifficulty: Easy

Servings

18

slices

Prep time

15

minutes

Cooking time

35

minutes

Calories

383.9

kcal

Cooling/Frosting Time

20

minutes

This vegan zucchini walnut cake is the best way to use up leftover summer produce! Topped with cinnamon cream cheese icing, it’s the perfect dessert to transition into fall.

Ingredients

• For the Cake

• 2 cups grated zucchini about 300g

• 1/4 cup ground flax

• 3/4 cup water

• 2 cups granulated sugar

• 1 cup refined coconut oil melted

• 2 1/2 cups all-purpose flour

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup chopped walnuts

• For the Frosting

• 1 package (8 oz) vegan cream cheese such as Kite Hill

• 4 tbsp vegan butter at room temperature

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 1/2 cups powdered sugar

Directions

• For the Cake
• Preheat oven to 350°F and grease a 13″ by 9″ baking pan.
• Put grated zucchini in a fine mesh strainer and place on top of a bowl to catch the liquid. Sprinkle with salt and set aside to allow excess liquid to drain.
• In a small mixing bowl, stir together the ground flax and water. Set aside to thicken for 5-10 minutes. Meanwhile, return to the zucchini and use your hands to squeeze out the remaining excess liquid.
• In a large mixing bowl, beat together the grated zucchini, flax mixture, sugar, and oil until combined.
• In another bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
• Slowly mix dry ingredients into wet, stirring just until incorporated. Gently fold in chopped walnuts.
• Transfer batter to prepared baking pan and bake until a toothpick inserted into the center of the cake comes out clean, 35-40 minutes. Allow cake to cool in pan while preparing frosting.
• For the Frosting
• In the bowl of an electric stand mixer with the paddle attachment, beat together the cream cheese, butter, cinnamon, and vanilla.
• Add the powdered sugar and mix, slowly at first and then increasing speed. Beat on high speed for 1-2 minutes, until light and fluffy.
• Spread cream cheese frosting into cooled cake and top with extra walnuts if desired.
• Slice into 18 pieces and enjoy immediately, or cover and store leftovers in the refrigerator.