Vegan Zucchini Cake with Lemon Frosting
As much as I hate the word “moist,” it perfectly describes this sweet and summery cake. The inspiration recipe I used tops its zucchini cake with vegan cinnamon cream cheese frosting—I was looking for a more refreshing taste. Use this recipe as a guide and allow your culinary genius to blossom. (P.S. Give a slice to your omnivore friend to gobble up before disclosing the v-word. Muahaha.)
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar (ideally organic)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nondairy milk (I used almond)
1/4 teaspoon mild vinegar (such as apple cider vinegar)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated zucchini
1/4 vegan margarine (such as Earth Balance), at room temperature
1/4 cup nondairy milk
approximately 2 cups confectioner’s sugar (add more for a thicker frosting)
zest of one lemon
1 tablespoon lemon juice
Preheat oven to 350°F. Grease and flour an 8- or 9-inch round pan and line with parchment paper. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Combine milk and vinegar in a large bowl and set aside for a few minutes (allowing the vinegar to activate), then add oil and vanilla to milk. Add dry ingredients to wet until just mixed, then incorporate zucchini. Pour batter into pan and bake 23-27 minutes, until a toothpick comes out clean, and cool in pan for 20 minutes before inverting onto a platter.
To make frosting, combine ingredients in a medium bowl. It’s up to you to determine the thickness of the frosting by adjusting the liquid to sugar ratio. Have fun with the flavors! Spread on top of the completely cooled cake.
Share with your friends! Or not.