Zucchini Cake with hints of woody mace, sweet cinnamon and floral cardamon and a drizzle of lime juice plumped with sundried raisins and buttery pecans.
Get you cakehole round something moist and light. And, slaver.
This dish with burst your bubble that vegan food can’t be super scrumptious.
- When you’re over at grandmas and want to bring a treat that’ll have her beaming because you’ve baked something for her
- When you want your nephew and nieces to join in on the fun, learn some baking, and enjoy the fruits of your labours afterwards
- When you’ve a high tea party with the other yummy mummies and need a even higher cake that’ll have’em spilling the beans
Zucchini Cake was inspired by visiting stately homes owned by the National Trust and enjoying a nice cuppa with a cake in tow afterwards in their cafes.
Zucchini has a sweet delicate flavour. The seeds within are immature and edible. The whole of the Zucchini can be eaten including the skin. They season between June to September. They’re abundant in local stores, though I prefer the local farmer’s market.
Zucchini Cake is vegan and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g millet
- 100g buckwheat
- 50g tapioca flour
- 1tsp baking soda
- Pinch of salt
- 2 cardamom pods
- 1tsp mace
- 1tsp cinnamon, ground (or small piece of cinnamon stick ground)
- 150ml olive oil
- 150g raw unrefined cane sugar
- ½ lime, juice
- 300 zucchini
- 100g raisins
- 100g pecan
- For icing
- 125g cashew nuts
- 40g filtered water
- 20ml lemon juice
- 75g coconut oil
- 75g unrefined cane sugar
- To make the icing, soak the cashew nuts in filtered water for about 30 minutes. Drain and place in a blender pulse with 40ml water, lemon juice, sugar and coconut oil. Place in the fridge overnight.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin with olive oil and set to one side.
- In a food processor, grind the buckwheat groats, millet, sugar with the tapioca flour, and salt. Set to one side in a large mixing bowl. Add baking soda.
- Place the mace, cinnamon and cardamom seeds into a chopper and whizz till fine. Add to the mixing bowl together with the zucchini, raisins and pecans.
- Pour into a food processor the oil and lime juice. Stir into the dry mixture. Combine well and dish into the cake tin.
- Cover with aluminium foil and bake in the oven for about 25 minutes. Remove the foil and bake for a further 25 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side until cool.
- Layer the icing over the cake over each layer with a spatula.