Fruity, spicy and moist: Our apple zucchini cake has everything you’d expect from a perfect cake! It’s 100 percent vegan, uncomplicated, and will delight you (and your guests) from the very first bite. With the sweetness of banana, the freshness of apples and zucchini, and a generous amount of cinnamon, this cake is in a league of its own!
Our Apple Zucchini Cake: Super Moist and Vegan Too
Are you craving cake again, but you’ve actually resolved not to snack so much? Then this recipe for an apple zucchini cake may be just the recipe for you. It’s packed with a good dose of fruit and, of course, zucchini. This makes it not only healthy, but also incredibly moist too.
This cake is also completely plant-based. Instead of eggs, we opted for banana, and instead of butter, margarine. The pastry gets a slightly nutty note from almond flour that is used in lieu of regular flour. Complete with a fresh lemon glaze, it would seem that our apple and zucchini cake is a celebration of all things fresh.
This cake is also extemely quick to make, the batter comes together really quickly. That always earns extra points with us. You’ll spend the most of time with this recipe waiting until you can finally enjoy a slice of it.
Start on the batter by finely grating the apples and zucchini with a box grater. Then mash the banana and cream it together with the margarine and vanilla extract until creamy. Next, mix the dry ingredients and slowly add them to the banana-margarine mixture, stirring until a smooth batter forms. Fold in the zucchini and apple, pour into the prepared pan, and bake for just under an hour. Stick a toothpick or skewer in the cake, once it comes out clean, you’ll know your cake is ready.
After letting the cake cool, you can finish it with a nice lemon glaze. A powdered sugar dusting would also be nice, in case you’re not a fan of citrus! We’ll leave the call up to you. No matte which way you have it, we hope you enjoy.
Find other delicious cake recipes like our no-bake pineapple cheesecake, butter cake, and Nutella cake.
Apple Zucchini Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
For the batter:
- 1 medium zucchini
- 2 apples
- 1½ bananas
- ½ cup margarine plus a little extra to grease the pan
- ⅓ cup sugar
- ½ tsp vanilla extract
- 2½ cups almond flour
- 1 tsp baking powder
- 1 pinch salt
- 1 pinch nutmeg or to taste
- ¼ tsp ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F and grease your springform pan.
- Wash the zucchini and apples and grate them coarsely using a grater.
- In a bowl, mash the bananas with a fork until smooth. Add the margarine, sugar, and vanilla extract. Beat with a hand mixer until creamy.
- In a separate bowl, combine almond flour, baking powder, salt, nutmeg, and cinnamon.
- Gradually add the dry ingredients to the banana-margarine mixture and mix until smooth.
- Gently fold in the grated zucchini and apples.
- Pour the batter into the prepared springform pan and smooth the surface.
- Bake in the preheated oven for 50-55 minutes. Use a toothpick or skewer to test if the cake is cooked through. If it comes out clean, the cake is done.
- Let the cake cool completely after baking.
- Combine the powdered sugar with 1-2 tablespoons of lemon juice to make a smooth glaze. Spread the glaze evenly over the cooled cake and let it set. Enjoy!