If you want a cake to wow your family and friends, this Vegan Lemon Zucchini Cake is the perfect match. It has the perfect balance of lightness and sweetness to it, allowing you to enjoy it for breakfast if you want and as a snack or dessert. It is vegan and gluten-free)
Every year since I was only enough to help my mom plant her garden, we always have a ton of zucchini plants during the summer. They grow wildly throughout my mother’s small garden, ranging all different sizes. Me, wanting the grand prize, always wants to wait to pick some of them so that I can see how big they can grow. From all my years helping my mom plant them, I got one to be about 18 inches long and that was also the year where all other produce we were growing was thriving too.
I took a picture with that zucchini and always try after that year to grow them even bigger, but that was the biggest it has ever grown too. Despite summer being different this year where I am not home and do not have a garden, I always treasure those special childhood memories.
On Instagram, among the network of food photographers, a challenge was initiatives in which we seek to represent black artists and creators. This week’s challenge focuses on Florence Price’s three roses pieces, White Rose, Red Rose, and Yellow Rose. We are challenged to create art displays of what those three pieces mean to us.
For me, it was hope and love coupled with challenges. The three pieces were mostly playful but also had moments of sadness to them. When I first listened to them, they immediately brought me back to those childhood memories of when my siblings, mom and I are outside planting in our garden- the joy and freeness of being a little kid. We are not all so close to one another anymore and this is the moment of nostalgia the three pieces reminds me of. Despite the changes, we can choose joy or sadness and for me, happiness is most important.
I am not a music expert in any way nor am I familiar with all of Florence Price’s works, but these are the memories and feelings they bring to me- love and hope to which I am conveying in the photos below. Zucchini and lemon representing my childhood memories, the joy around us especially with the warm weather of the summer, white roses representing innocence and the child in all of us, a symbol of new beginnings and love, and the pink flowers representing the universal love of oneself and of others.
If you have some zucchini laying around and want to join me in making this cake, here are the ingredients you will need:
-gluten-free oat flour
-brown rice flour
-organic coconut sugar
-unrefined coconut oil
-fresh lemon juice
-baking powder and soda
-unsalted vegan butter
-organic powdered sugar
Ready to have a slice of this Vegan Lemon Zucchini Layered Cake? Let’s start baking!Print
If you want a cake to wow your family and friends, this Vegan Lemon Zucchini Cake is the perfect match. It has the perfect balance of lightness and sweetness to it, allowing you to enjoy it for breakfast if you want and as a snack or dessert. It is vegan and gluten-free.
Lemon Zucchini Cake
-1 1/4 cup + 1 tbsp gluten-free oat flour
-⅔ cup brown rice flour
-½ cup tapioca flour
-2 cups grated zucchini, water drained
-1 ½ cup organic coconut sugar
-⅔ cup unrefined coconut oil
-4 flax eggs (4 tbsp flaxseed meal + 11 tbsp water, mixed)
-¼ cup lemon juice
-zest of 1 large lemon
-pinch of salt
Lemon Buttercream Frosting
-1 cup (2 sticks) unsalted vegan butter
-3 cups organic powdered sugar
-zest of 1 lemon
- Preheat the oven to 350 degrees F. Line 4 cake pans with parchment paper and lightly spray with coconut oil.
- In a large bowl, combine the oat flour, brown rice flour, tapioca flour, sugar, and salt together. Mix well.
- In a separate bowl, combine the zucchini, coconut oil, flaxeggs, lemon juice, and lemon zest together. Mix well. Slowly add in the flour mixture and combine well.
- Divide the batter evenly into the 4 cake pans. Mine weighed about 330 grams of batter each.
- Bake the cakes for 30-35 minutes until the center comes out clean with a toothpick. Let cool completely before frosting.
- To make the frosting, use a hand mixer and mix all the ingredients together- butter, powdered sugar, and lemon zest, until well-combined.
- Once the cake has cooled completely, frost the cake layer by layer to desired thickness. Place the cake in the fridge for 10 minutes before slicing. Serve and enjoy!
*You can divide the batter into 2 if you want fewer layers and can also mix it with vanilla layers
Keywords: zucchini cake, zucchini, lemon, summer recipes, summer, vegan cake, gluten-free cake