Zucchini Cake



  • 3 tablespoons of freshly ground flaxseed (we use a coffee grinder)
  • 1/2 cup of plant-based milk (to mix with the flaxseed)
  • 1 cup of sucanat
  • 1/2 cup of applesauce
  • 1 cup of soy milk
  • 2 teaspoons of vanilla
  • 3 cups of shredded zucchini
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/4 cup of pumpkin puree
  • 1 cup chopped walnuts
  • 1/2 cup of raisins




  • 1/2 of a package of tofu
  • 1/2 cup of raw cashews or any nut butter
  • 1/4 cup of maple syrup
  • 1/8 cup of almond milk
  • 1 tablespoon of vanilla
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of fresh squeezed lemon
  • 4 pitted dates
  • 1/8 teaspoon of salt


(mix ingredients in a high powered blender until smooth, transfer into a bowl and let refrigerate for a few hours to allow frosting to thicken)




Make frosting first and let refrigerate while you are making the cake

Line your cake pan with parchment paper and preheat the oven to 350

In a small bowl, mix together the ground flaxseed with the first 1/2 cup of plant-based milk (let sit)

In a larger bowl, mix together the sucanat, applesauce, last part of the milk, vanilla, zucchini, flaxseed mixture and pumpkin puree

In a separate bowl, combine together the buckwheat flour and almond flour, cinnamon, salt, baking powder, baking soda and mix well

Combine the wet ingredients, with these dry ingredients and add in the walnuts and raisins. Mix well to combine ingredients evenly but do not over mix

Pour mixture in the prepared cake pan and put it in the oven.  Let the cake bake for 35 minutes.













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