Every one loves zucchini chocolate cake, but what about zucchini cinnamon cake?
Vegan zucchini cake with lemon frosting is lightly sweet and summery,
Perfect for using that summer squash for dessert!
It’s healthy if there are vegetables in it… right?
It’s a virtual baby shower! We are celebrating the addition to the Clark’s Condensed Family! Katie Clark, from Clark’s Condensed and The Blog Help is going to be welcoming their second son at the end of September. I’m in a constant state of baby-crazy, and it makes me so happy to see my blog friends popping out babies left right and centre. I love whenever they post photos of their babies growing, funny stories about the classic kooky things that only kids do, or just glimpses into motherhood that are simply so fascinating to me.
Katie is an amazing blogger who has taken her little blog corner and turned it into an empire of all things family. It’s a wonderful space and I’m so happy for her family and their new little one who’s on the way!
Baby Shower Unscramble Games from Sight and Sound Reading
Easy Dinosaur Cookies from Cake Whiz
Gender Reveal Cookies from Taste of Lizzy T
Baby Shower Popcorn with from Marilyn’s Treats
Sugar Cookie Fruit Cups from Bitz and Giggles
I am in a constant state of baby crazy. I don’t know what it is. I love babies. I’ve always loved babies. Little baby booties, the smell of babies, the coos and gurgles of an infant. I think my favourite thing is seeing little chubby eating and pooping blobs transition and grow into bigger, chubbier, eating and pooping tiny humans with wants and needs and personality.
Every now and then I am utterly floored by the idea that I have the capability of growing a tiny human inside my body. I know, barf. I have many friends who want nothing to do with making babies. It’s okay friends, you will be my kids’ crazy aunts who bring them presents and take them on fun trips. I’m just so enamoured with the idea of creating someone who will laugh, cry, and break hearts. Kids have this fresh outlook on life that is just so fascinating. They teach you to question everything, to have unconditional love, patience, kindness, and to rethink the realities that you’ve built around yourself. I definitely don’t want it right at this very moment, but I’m really excited to one day experience pregnancy and motherhood.
Yields 1
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 3 flax eggs (3 tbsp flax meal + 9 tbsp warm water)
- 2 small zucchinis, finely grated (about 2 cups grated)
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 tsp cinnamon
- 1 cup white sugar
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- Vegan butter to grease the cake pans
- 1/2 cup vegan shortening
- 1/2 cup vegan butter (I used Earth Balance)
- 2 cups icing sugar
- zest of 1 lemon
- juice of one lemon (~3 tbsps)
- 2-3 tbsp soy milk (depending on how thick you like your frosting)
Instructions
- Preheat oven to 350F.
- Prepare two round cake pans by lining the bottom with parchment circles and greasing the sides.
- Combine flax meal and water in a small bowl and let stand to thicken for at least 3 minutes.
- In a large bowl, stir in zucchini, flax eggs, vegetable oil, vanilla extract, sugar and cinnamon until combined.
- Sift in flour, baking powder and salt, mix until just combined.
- Divide evenly between two prepared cake pans and use an angled spatula or a spoon to even out the batter. If you have them, use cake strips soaked in water to wrap around the cake pans to encourage even baking and a flat cake.
- Bake for 35-40 minutes until a cake tester or toothpick comes out clean when poked in the middle.
- Remove from oven and let cool. Turn over on wire rack and let cool before icing.
- Prepare frosting by whipping shortening and butter until creamy. In another bowl, grate lemon zest into the icing sugar. Use your fingers to rub the lemon zest into the sugar to infuse the flavour into the sugar. Add icing sugar to creamed butter and shortening, then add in lemon juice and soy milk. Whip until fluffy.
- Once your cakes have cooled, trim them to be flat (if you didn't have the cake strips I mean), then ice them with the cut sides facing inside, and the perfect, curved sides facing out. Ice them with a crumb coat and then frost normally OR just do my lazy naked cake icings like in the photos. You do you, folks.
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