Vegan Zucchini Cake



“A Vegan Feast”

 To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Vegan Feast”

I made this the first time for a gathering at your Nani and Papa’s house where they had some friends that were egg free vegetarians. We have always grown zucchinis in the summertime and end up with so many that it seemed like a good way to make use of them. Especially since we had zucchinis the size of six month old babies during the summer of 2015 and I had to shred so many of them and freeze them. Once I made this cake though, I was hooked. This cake is so incredibly moist and the spice measurements are spot on. And for this seven course meal I thought it would be a good ending even though we didn’t have zucchinis from our own garden because we had just moved and didn’t have a garden. This recipe is just slightly adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau. There are a couple of recipes from this book that I have made repeatedly over the years. The pages are now stained and worn out for those recipes. You’ll have them memorized by the time you get to college.

Vegan Zucchini Cake

Serves 8-10 

3 Tbsp Ground Flaxseed

1/2 Cup Water

1 Cup Organic Extra Virgin Olive Oil

1 Tbsp White Distilled Vinegar

2 Cups Granulated Sugar

2 Cups Grated Zucchini (Unpeeled)

2 Tsp Vanilla Extract

3 Cups Unbleached All Purpose Flour

1 Tsp Cinnamon

1 Tsp Cardamom Powder

1/2 Tsp Nutmeg

1 Tsp Baking Soda

1/4 Tsp Baking Powder

1 Tsp Salt

Powdered Sugar for decoration


Preheat your oven to 325 F and grease and flour a bundt pan. In a blender combine the ground flaxseed and the water and blend on high until it gets slimy. Yes, slimy like eggs. Add the oil, vinegar and sugar and blend until its all combined. Pour it out into a large bowl and stir in the zucchini and vanilla. In a medium bowl sift together all of the dry ingredients except for the powdered sugar. Stir the dry mixture into the wet mixture and mix it altogether until its just combined. Pour into the bundt pan and bake for an hour. Check it with a chopstick after with an hour and if you have crumbs on there you’re done. If there’s anything gooey on the chopstick then put it back in the oven and check it every five minutes. When its done take it out of the oven and let it cool for ten minutes. Invert the pan with a plate on top and then pound the top of the pan with a wooden spoon. The cake should fall out. Dust with the powdered sugar and you’re good to go!