Vegan Zucchini Cakes with Cream Cheese Glaze
Serves: 6 Mini Bundt Cakes
- All Purpose Flour 1¼ cup (156g)
- Ground Oats ¼ cup (30g)
- Baking Soda 1 teaspoon (5g)
- Baking Powder ½ teaspoon (2.5g)
- Salt ½ teaspoon (3g)
- Ground Cinnamon ¾ teaspoon (2.5g)
- Vegetable Oil ¼ cup (60ml)
- Unsweetened Apple Sauce ¼ cup (60ml)
- Granulated Sugar ¾ cup (150g)
- Flax Seeds ground fine 4 Tablespoons (28g)
- Hot Water 10 Tablespoons (150ml)
- Milk Alternative ¼ cup
- Vanilla Extract 2 teaspoons
- Shredded Zucchini 1¼ cup (225g) (approx. 1 medium zucchini)
- For The Cream Cheese Glaze:
- Vegan Cream Cheese ½ cup
- Vegan Butter 2 Tablespoons
- Confectioners Sugar 1 cup
- Vanilla Extract 1 teaspoon
- Milk Alternative 2- 4 Tablespoons
- Preheat oven to 350°f (177°c)
- For the Cake Batter:
- In a small bowl combine the ground flax seeds with the hot water. Let stand for about 5 minutes to thicken.
- Combine the vanilla extract with the milk
- Shred the zucchini and set aside
- In a large mixing bowl combine the sugar, vanilla extract, oil and applesauce whisking vigorously to smooth.
- Add the flax paste to the sugar mixture and whisk smooth.
- Sift the flour, cinnamon, salt, baking soda and baking powder and then add to the sugar mixture with the oat flour. Whisk smooth
- Add the shredded zucchini and then fold together with a large spoon until evenly mixed
- Distribute batter evenly in a greased pan of your choice
- Bake for approximately 28 - 35 minutes or until they are springy to the touch when you gently press the centers.
- Cool completely then glaze with the cream cheese glaze.
- Cream Cheese Glaze:
- Smooth the vegan cream cheese on the mixer then add the almost melted butter
- Add the vanilla extract and the sifted confectioners sugar and mix smooth
- Add the milk slowly to desired consistency
Zucchini Cake can be stored at room temperature WITHOUT the icing in an aitight container for up to 4 days.
For longer storage or for the cakes that are iced wtih glaze, be sure to keep refrigerated for up to 1 week.
Freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-zucchini-cakes-with-cream-cheese-glaze/
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