Vegan Recipes
Vegan ZUCCHER CAKE
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Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts or raisins
For the frosting (optional):
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons non-dairy milk (such as almond or soy milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract. Mix until well combined.
- In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts or raisins.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- If making frosting, beat the softened vegan butter in a mixing bowl until creamy. Gradually add the powdered sugar, vanilla extract, and non-dairy milk, mixing until smooth and creamy.
- Once the cake has cooled, spread the frosting over the top. Slice and serve!