Cinnamon Zucchini Mini Cakes
These moist and succulent vegan Cinnamon Zucchini Mini Cakes are a nice alternative to your regular carrot cake. A delicious way to serve vegetables.
Servings: 2 Mini Bundt Cakes
Ingredients
- 120 g all purpose flour
- 75 g granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 40 g raisins optional
- 40 g walnut pieces optional
- 80 g grated zucchini about 1 small to medium size zucchini
- 50 g soy yoghurt
- 4 tablespoons canola oil
- 4 tablespoons dairy free milk I used soy
- 1/4 teaspoon apple cider vinegar
- For the drizzle: optional
- 1 tablespoon soy yoghurt
- Icing sugar amount depends on how thin you like your drizzle
Instructions
- Preheat oven to 350F (180C)
- Oil and slightly flour two mini bundt cakes pans and set aside.
- In a medium bowl, add all the dry ingredients (up to the walnut pieces) and mix well. Set aside.
- Add all wet ingredients in another bowl, mix with a spoon until well combined.
- Add the wet mixture to the dry ingredients, mix until the flour is incorporated.
- Spoon the mixture evenly into the prepared bundt pans and bake for 25 - 30 minutes.
- Cool in pans on a wire rack 10 minutes; gently remove cakes from pans. Cool completely on wire rack.
- Yoghurt Drizzle: Whisk icing sugar with soy yoghurt in a small bowl until smooth.
- Drizzle over the cakes before serving.
Notes
Double the recipe for an 8inch square cake, bake for about 30- 35 mins.