The Vegan Flourless Lemon Zucchini Cake is yummy and has 210 calories per serving. This cake takes 50 minutes to prepare and serve at events, functions, lunches, feasts, or festivals. It contains almond flour, oat flour, lemon zest, zucchini, maple syrup, unsweetened applesauce, lemon juice, unsweetened almond milk, coconut oil, baking soda, salt, baking powder, granulated sugar-free sweetener, and powdered sugar-free sweetener. We may pair your cake with green tea, mint iced tea, berry chia pudding, vegan vanilla ice cream, vegan muffins, fresh strawberries, or berry sauce. You may keep your Vegan Flourless Lemon Zucchini Cake for 5 days in the refrigerator.
STATS:
Servings: 10 slices
Total Time: 50 minutes
Calories: 210 kcal
Serving Size: 1 slice
Diet: Vegan
Cooking Time: 35 minutes
Course: Dessert
Prep Time: 15 minutes
Cuisine: American
EQUIPMENT:
Cooling rack
Measuring cups
Whisk
8-inch cake pan
Baking paper
Mixing bowls
Measuring spoons
Box grater
INGREDIENTS:
CAKE:
1/4 cup unsweetened applesauce
Quarter tsp. salt
1 tsp. baking powder
1 medium grated zucchini
1/3 cup maple syrup
1 tsp. baking soda
Quarter cup fresh lemon juice
1 tbsp. lemon zest
1/4 cup unsweetened almond milk
One tsp. vanilla extract
Two tbsp. melted coconut oil
One cup almond flour
1/3 cup granulated sugar-free sweetener
One cup oat flour
LEMON GLAZE:
Half cup powdered sugar-free sweetener
1 tbsp. fresh lemon juice
INGREDIENT NOTES:
ALMOND FLOUR:
Almond flour gives a rich texture and replaces the need for flour in the recipe. It holds the cake together and gives healthy fats that keep your crumbs tender. You may use cashew flour if you want a similar soft texture.
OAT FLOUR:
Oat flour maintains the texture of the cake and makes your crumb light and fluffy. It gives a mild, sweet taste that works perfectly with lemon. You may use whole wheat pastry flour for a different texture.
ZUCCHINI:
Zucchini is the main component that gives moisture. It keeps your cake soft and tender for days. Use grated yellow squash as a different choice.
POWDERED SUGAR-FREE SWEETENER:
We use it to make a smooth glaze that looks bakery-style. It dissolves easily into lemon juice. You may use regular powdered sugar or blended coconut sugar as per your preference.
SUGAR-FREE SWEETENER:
It keeps your cake light and maintains the low-calorie dessert. We may utilize coconut sugar as per your choice.
INSTRUCTIONS:
First, warm your oven to 350°F and cover the pan with parchment.
Grate zucchini and squeeze out extra moisture.
Combine almond flour, baking soda, salt, oat flour, baking powder, & granulated sugar-free sweetener in a large bowl.
Then whisk maple syrup, lemon juice, applesauce, almond milk, vanilla extract, lemon zest, and coconut oil in another bowl.
Now mix both mixtures and gently fold the grated zucchini into it.
Add the batter into your pan to bake for thirty-five minutes.
We will mix powdered sugar-free sweetener and fresh lemon juice in a small bowl to make a smooth and creamy glaze.
Lastly, drizzle the glaze over your cooled cake and chill for 10 minutes.
SERVING SUGGESTIONS:
HOT DRINKS:
Lemon Ginger Tea
Green Tea
Chamomile Tea
Mint Herbal Tea
Earl Grey Tea
COLD DRINKS:
Iced Lemon Water
Iced Green Tea
Coconut Water
Berry Smoothie
Iced Mint Tea
BREAKFASTS:
Coconut Yogurt Bowl
Chia Pudding
Fresh Fruit Salad
Oatmeal with Berries
Granola with Almond Milk
DESSERTS:
Vegan Vanilla Ice Cream
Coconut Whipped Cream
Fresh Strawberries
Blueberry Compote
Raspberry Sauce
BRUNCH:
Vegan Pancakes
Avocado Toast
Mini Muffins
Fruit Platter
Smoothie Bowls
TIPS:
Use fresh lemons for the best bright taste in the cake.
You should not mix the batter too much to avoid a dense texture.
Include blueberries for extra texture and taste.
Cool your cake fully before adding glaze.
STORAGE INFORMATION:
FRIDGE:
Keep this cake for five days in the box.
FREEZER:
Wrap slices individually into foil and freeze for 2 months.
FAQs:
Does my cake taste like zucchini?
No, the zucchini is just for the moisture.
Should I eliminate the glaze from this cake?
Yes, your cake is still delicious even without the glaze.
Can I make cupcakes using my batter?
Yes, you may bake cupcakes for 22 minutes.
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Net Carbs: 12 g
Total Carbs: 17 grams
Fiber: 5 g
Protein: 6 grams
Fat: 12 g
Sodium: 180 milligrams
Potassium: 220 mg
Calcium: 90 milligrams
Iron: 1.6 mg
Vitamin A: 340 IU
