Zucchini Apple Breakfast Cake with Cashew Glaze
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 1 layer cake
If you like zucchini muffins or apple pie, you’ll love this naturally sweetened breakfast cake. Enjoy with your family for a perfect breakfast on a Sunday morning, complete with a dairy free, soy free cream cheese icing!
  • 2 cups finely ground almond flour – I use JK Gourmet
  • ½ cup quinoa flakes
  • ½ teaspoon himalayan rock salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 flax eggs [2 tablespoon freshly ground flax + 6 tablespoon water]
  • ¼ cup coconut oil, melted
  • 4 medjool dates, pitted
  • ¼ cup apple juice, room temperature
  • 2 3 tablespoon yacon syrup – alternatively you can use maple syrup, I chose yacon for it’s slight molasses taste and lower GI
  • ¾ cup zucchini, grated – squeeze out the moisture over the sink
  • ¼ cup apple, grated – leave the peel on! – squeeze out the moisture over the sink
  • ½ cup pecans, roughly chopped
  • ¼ cup dried apple or diced apples
  1. Preheat oven to 350F and grease a 9×9 cake pan with coconut oil. Alternatively you can use a 6 cup casserole dish.
  2. Prepare flax egg and set aside.
  3. In a large bowl whisk together almond flour, quinoa flakes, salt, baking soda, and cinnamon.
  4. Place coconut oil, dates, apple juice, and yacon in a blender. Process until smooth and transfer to the bowl of flour mix.
  5. Stir mixture until well combined, then fold in zucchini, grated apple, pecans and dried apples.
  6. Drop mixture into prepared pan, place on the middle rack of the oven and cook for 50-60 minutes.
  7. Remove from oven and allow to cool for 20 minutes. Serve with almond milk and drizzle with cashew glaze.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/02/zucchini-apple-breakfast-cake-with-cashew-glaze/