Vegan Buttery Cinnamon Zucchini Crumb Cake is a comforting snack. This recipe contains three grams of fiber and 390 calories per serving. Takes one hour and 5 minutes to prepare this cake. We made this breakfast cake with zucchini, all-purpose flour, sugar, vegan butter, flaxseed, vegan yogurt, vanilla extract, baking soda, cinnamon, salt, baking powder, and water. Pair this recipe with ginger tea, cinnamon apple compote, vanilla latte, warm berry sauce, vegan breakfast sausages, avocado toast, or vegan caramel sauce. Store this Vegan Buttery Cinnamon Zucchini Crumb Cake for five days in the refrigerator.
STATS:
- Total time: 1 hour 5 minutes
- Course: Snack
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Serving: 9
- Calories: 390 kcal
- Diet: Vegan
- Serving size: 1 square
- Cuisine: American
EQUIPMENT:
- 8×8-inch baking pan
- Measuring cups
- Box grater
- Clean kitchen towel
- 2 mixing bowls
- Whisk
- Electric hand mixer
- Rubber spatula
- Measuring spoons
- Fork
- Toothpick
- Cooling rack
INGREDIENTS:
FOR THE ZUCCHINI CAKE:
- 2 medium grated zucchini
- Half cup softened vegan butter
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1 tsp baking soda
- Quarter cup unsweetened vegan milk
- 2 tbsp ground flaxseed
- 5 tbsp water
- Half cup plain unsweetened vegan yogurt
- 2 tsp vanilla extract
- Half tsp baking powder
- Half tsp salt
FOR THE CINNAMON CRUMB TOPPING:
- One cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 pinch salt
- Half cup packed brown sugar
- 6 tbsp melted vegan butter
- Quarter cup granulated sugar
INGREDIENT NOTES:
ZUCCHINI:
- It gives natural moisture and makes the cake soft. Zucchini adds bulk without making the cake heavy. You may use yellow summer squash as per your preference.
ALL-PURPOSE FLOUR:
- This flour provides enough structure to keep the cake tender. It gives the topping a crumbly texture. You may use a gluten-free all-purpose flour blend as another choice.
UNSWEETENED VEGAN YOGURT:
- We use it to make the vegan version of this recipe. It gives moisture and tenderness in the recipe. You may use unsweetened soy yogurt as a substitute.
GROUND FLAXSEED:
- It is a good ingredient to use with water as a substitute for egg. It becomes a gel to bind the ingredients properly when we mix it with water. Utilize commercial vegan egg replacer instead.
VEGAN BUTTER:
- This butter includes a buttery taste and gives the tender texture of the cake. It makes the crumb topping golden and crispy. Include vegan baking sticks as a replacement.
INSTRUCTIONS:
- First, preheat the oven to 350°F and grease the pan with a little vegan butter.
- Mix flaxseed with water for 10 minutes in the bowl to make it thick.
- Grate the washed zucchini with a box grater and put it in a kitchen towel.
- Gently squeeze out extra liquid, but do not make it dry completely.
- Whisk all-purpose flour, baking soda, cinnamon, salt, & baking powder in the bowl.
- Beat vegan butter and granulated sugar for 3 minutes in the large mixing bowl.
- Mix prepared flax eggs, vegan yogurt, vanilla, and vegan milk in the bowl.
- Stir the grated zucchini in the wet mixture, then mix the dry ingredients.
- Include the batter in the pan and spread evenly to smooth the top.
- Now mix all-purpose flour, brown sugar, cinnamon, salt, and granulated sugar in the clean bowl.
- Pour 6 tbsp melted vegan butter and sprinkle the cinnamon crumbs on the cake batter evenly.
- Cover the surface and bake the batter for 45 minutes in the oven.
- Lastly, cool the cake for 20 minutes and cut it into 9 squares, then serve.
SERVING SUGGESTIONS:
BREAKFAST:
- Fresh Strawberries
- Blueberry Compote
- Sliced Bananas
- Apple Slices
- Mixed Berries
HOT DRINKS:
- Vegan Chai Latte
- Cinnamon Coffee
- Vanilla Latte
- Black Tea
- Ginger Tea
DESSERT:
- Vegan Vanilla Ice Cream
- Dairy-Free Whipped Cream
- Warm Berry Sauce
- Vegan Caramel Sauce
- Cinnamon Apple Compote
BRUNCH:
- Vegan Breakfast Sausages
- Fresh Fruit Salad
- Vegan Yogurt Parfait
- Roasted Breakfast Potatoes
- Avocado Toast
TIPS:
- Do not dry the zucchini properly to keep the cake moist and soft.
- Include softened vegan butter to cream the cake properly with the sugar.
- Cool the cake properly, then slice to get cleaner pieces.
- Avoid mixing the batter too much so the recipe does not become dense and heavy.
STORAGE INFORMATION:
FRIDGE:
- Place this cake in the container and store for five days.
FREEZER:
- Wrap the cake pieces separately and freeze for three months.
FAQs:
Does this cake have zucchini taste in it?
- Yes, this snack has a mild zucchini taste but not the main flavor.
Is peeling the zucchini an important step?
- No, you may add the zucchini to the recipe with its peel on.
Can I include frozen zucchini in this cake?
- Yes, you may add it after removing the extra water properly.
How can I make this snack gluten-free?
- You may add a gluten-free all-purpose flour blend if you do not want gluten.
Why is the cake becoming dense?
- Using old baking soda or overmixing the ingredients after adding flour results in dense cake.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 55 g
Iron: 2.1 mg
Total carbs: 58 g
Vitamin A: 1,050 IU
Fiber: 3 g
Calcium: 45 mg
Protein: 5 g
Sodium: 300 mg
Potassium: 150 mg
