The Vegan Peanut Butter Zucchini Cake is delicious and contains 285 calories per serving. Prepare this cake in fifty-five minutes. Serve it at lunches, feasts, events, festivals, holidays, festivals, or get-togethers. It contains all-purpose flour, baking powder, ground cinnamon, salt, baking soda, natural creamy peanut butter, brown sugar, neutral vegetable oil, granulated sugar, unsweetened vegan milk, vanilla extract, shredded zucchini, ground flaxseed, warm water, and peanuts. We may pair this cake with banana slices, warm coffee, vegan vanilla ice cream, vegan yogurt, fresh berries, chopped peanuts, pumpkin seeds, coffee, chia seeds, or peanut butter drizzle. Keep this Vegan Peanut Butter Zucchini Cake for 5 days in the refrigerator.
STATS:
- Total duration: 55 minutes
- Calories: 285 kcal
- Serving Size: 1 slice
- Cooking Time: 40 minutes
- Servings: 10 slices
- Prep Time: 15 minutes
- Course: Dessert
- Diet: Vegan
- Cuisine: American
EQUIPMENT:
- Measuring spoons
- Whisk
- Silicone spatula
- 8-inch square baking pan
- Baking paper
- Cooling rack
- Medium mixing bowl
- Measuring cups
- Box grater
- Large mixing bowl
INGREDIENTS:
- 1½ cups all-purpose flour
- Half cup light brown sugar
- 1 tsp vanilla extract
- Half tsp baking soda
- 2 tbsp ground flaxseed
- Half tsp ground cinnamon
- ¼ tsp salt
- Half cup natural creamy peanut butter
- Quarter cup neutral vegetable oil
- 1 tsp baking powder
- Half cup unsweetened vegan milk
- 1½ cups finely shredded zucchini
- Quarter cup granulated sugar
- 5 tbsp warm water
- Quarter cup chopped roasted peanuts
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives structure to the cake and gives a fluffy crumb. Flour is easy to find and works well for homemade cakes. Include whole wheat pastry flour if you are not all-purpose flour.
NATURAL CREAMY PEANUT BUTTER:
- We use it to include nutty flavor to the cake. Almond butter is a great alternative as well.
LIGHT BROWN SUGAR:
- Brown sugar give moist cake and a light caramel taste. You may use coconut sugar as another idea.
UNSWEETENED VEGAN MILK:
- It gives moisture and combines all the ingredients in a smooth batter. Almond milk is a great substitute to include in the cake.
ROASTED WALNUTS:
- They give a crunchy topping and extra peanut taste as well. You may use chopped pecans as another option.
INSTRUCTIONS:
- First, include baking paper on the and then grease it lightly.
- Warm the oven to 350°F and mix warm water with ground flaxseed for 5 minutes.
- In a large bowl, mix baking powder, salt, flour, baking soda, & cinammon.
- Whisk peanut butter, brown sugar, oil, vanilla, granulated sugar, vegan milk, and flax mixture in another bowl to make a smooth mixture.
- Mix the wet & dry ingredients, then fold in shredded zucchini.
- Spread the batter in the pan evenly, then sprinkle chopped pecans on top.
- Bake the cake for 40 minutes, then cool it for 15 minutes.
- Lastly, put the zucchini cake on the cooling rack, then slice.
SERVING SUGGESTIONS:
BREAKFAST:
- Fresh berries
- Banana slices
- Fresh fruit salad
- Vegan yogurt
- Warm coffee
DESSERT:
- Vegan vanilla ice cream
- Coconut whipped cream
- Vegan chocolate sauce
- Peanut butter drizzle
- Dairy-free caramel sauce
TOPPINGS:
- Chopped peanuts
- Hemp seeds
- Chia seeds
- Toasted coconut flakes
- Pumpkin seeds
HOT DRINKS:
- Coffee
- Oat milk latte
- Hot chocolate
- Chai tea
- Green tea
COLD DRINKS:
- Almond milk
- Oat milk
- Iced coffee
- Iced tea
- Fresh fruit smoothie
TIPS:
- Avoid overmixing the batter when you include flour to make the soft cake.
- Cool the cake completely, then slice for cleaner slices.
- Include room temperature ingredients to mix the batter well.
STORAGE INFORMATION:
FRIDGE:
- Include the cake in the box then store for 5 days.
FREEZER:
- Wrap the cake slices separately and freeze for 90 days.
FAQs:
Can I include zucchini in the recipe with its peel?
- Yes, it is soft and gives nutrients to the cake.
Does this cake have zucchini taste in it?
- No, the zucchini only gives moisture and a very mild taste.
Is crunchy peanut butter a good choice for this recipe?
- Yes, it includes extra texture and crunch to the cake.
NUTRITIONAL INFORMATION:
Net Carbs: 25 grams
Total Carbs: 29 g
Fiber: 4 grams
Protein: 8 g
Iron: 1.8 milligrams
Calcium: 55 mg
Vitamin A: 220 IU
Sodium: 180 milligrams
Calories: 285 kcal
Potassium: 235 milligrams
