Vegan Zucchini Apple Breakfast Cake with Cream Cheese Icing

Grain-free and vegan zucchini loaf without the use of eggs, grains or dairy. Smothered in a dairy-free cream cheese sauce.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 6

Ingredients

  • 2 cups finely ground almond flour
  • 1/2 cup quinoa flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 tablespoon freshly ground flax mixed with 6 tablespoon water
  • 1/4 cup coconut oil, melted
  • 6 medjool dates, pitted
  • 1/4 cup apple juice, room temperature
  • 3 tablespoon yacon syrup or maple syrup
  • 3/4 cup zucchini, grated – squeeze out the moisture over the sink
  • 1/4 cup apple, grated – squeeze out the moisture over the sink
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried apple or diced apples

Instructions

  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 Soy Free Vegan Cream Cheese Icing

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Nutrition Information Per Serving

  • Calories: 427
  • Calories from Fat: 250
  • Total Fat: 27.8
  • Saturated Fat: 2 g
  • Sodium: 266 mg
  • Carbs: 34.5 g
  • Dietary Fiber: 8.2 g
  • Net Carbs: 26.3 g
  • Sugars: 19.8 g
  • Protein: 3.3 g