Ingredients

The following ingredients have 108 Servings
  • 2 cups white spelt flour (*You can use all purpose flour or gluten free flour blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 1/4 teaspoon cinnamon
  • 1/3 teaspoon ginger
  • ½ cup sugar
  • ½ cup coconut sugar (brown sugar is okay)
  • ⅓ cup canola oil
  • 3 Tablespoons unsweetened applesauce
  • 1 cup grated zucchini (about 1.5 small zucchini, if using GF flour, use 3/4 cup zucchini)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ⅜ cup water
  • 2 cups powdered sugar
  • 4 ounces Daiya brand vegan cream cheese (softened)
  • 4 Tablespoons buttery spread (softened)
  • cinnamon sugar on top

Instruction

  • Preheat the oven to 350 degrees. In a large bowl, combine the grated zucchini, unsweetened applesauce, canola oil, water, vanilla extract, and vinegar. Stir well.
  • Add the sugars and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Mix well.
  • Pour batter into an 8x8 inch square pan.
  • Bake at 350 degrees for 30-3 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let cake cool completely, then make frosting.
  • In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth.
  • Frost the cooled cake and then dust with cinnamon sugar. Store leftover cake in the refrigerator.