Vegan Zucchini Cake with Maple Butter Pecan Frosting

Vegan Zucchini Cake with Maple Butter Pecan Frosting

Maple is the stamp on Canada. We are the home of the Canadian Maple leaf, best maple syrup desserts, maple sauces and all things maple syrup. We can thank the Indigenous people in North America for this sweet liquid cold. It is a high priced commodity in Canada and sold around the globe for roughly $1800 a barrel. Wowza! It is said that the colder the winter in Northern American the better the maple sap from the tree. Growing up my neighbour harvested maple sap and made his own maple syrup. That liquid gold cooking in his out shed can still be smelt with just a thought.  I also have the best memories enjoying maple syrup lollipops at the Bon Soo Carnival in Sault Ste. Marie—–  https://bonsoo.on.ca/

Thanks to maple syrup, I can’t imagine a better frosting for this zucchini cake. 

My Measurements Tips

• T – is for Tablespoon
• t – is for teaspoon

 

Yields- 9 inch round cake

Prep Time: 8 minutes

Bake Time: 50 minutes

Icing Prep Time: 5 minutes

 

MUST HAVES

• electric blender
• parchment paper
• 9 inch cake pan 

Maple Butter Pecan Frosting Ingredients

• 1 cup cashews, soaked overnight
• 2 cups dates, soaked overnight
• 1/2 cup soy milk
• 1/4 cup maple syrup
• 1 T maple flavouring 
• 1/2 cup crushed pecans
• 1/4 cup coconut oil, melted
• 3 cups confectioners sugar 
• 1/4 t allspice
• 1/2 t cinnamon 

Cake Batter Ingredients

• 2 cups organic brown sugar
• 1 cup quick organic oats
• 2 cups gluten or gluten free flour
• 2 T baking powder
• 1 T ground cinnamon
• 1/2 t ginger powder
• 1/4 t nutmeg powder
• 1/4 t allspice powder
• 1/2 t clove powder
• 3/4 shredded chilled vegan butter 
• 1 cup soy milk
• 4 cups shredded zucchini 

CAKE RECIPE INSTRUCTIONS

1. Preheat the oven to bake at 400F. Ensure the oven rack is at middle height.
2. Shred the zucchini. 
3. In a large bowl or stand mixer bowl, add all the ingredients starting with the flour, brown sugar, oats and spices. Give these ingredients a good stir. 
4. Grate the chilled butter and add to the bowl. Using your hands, blend the ingredients together to create a crumbly texture. 
5. Add the zucchini and soy milk and blend well with a spoon or stand mixer. 
6. Line the bottom of the cake pan with parchment paper and line the sides with 1 T of coconut oil. 
7. Pour the cake mixture into the cake pan.
8. Bake for 50 minutes at 400F. The cake should be firm all the way through and slightly golden brown on top when ready. 
9. Let the cake settle to room temperature for 2 hours.
10. Slice the cake in half for two layered icing cake or simply apply the frosting as is. If creating a layered cake, add the icing between layers by pouring 1/3 amount on the bottom layer, then add the remaining to the top layer and entire cake with the icing. 

 

Maple Butter Pecan Frosting Instructions

1. Add the dates to one bowl and cashews to another. Add cold water to cover over both contents and place in the fridge overnight. 
2. In the morning, drain the water from dates and cashews and add all frosting ingredients into electric blender. Blend on high speed for 2 minutes ensuring there are no chunks.
3. Chill icing for 4 hours before applying to the room temperature ready cake.