Vegan Zucchini Cake – Brent’s Work of Art!

I have a wonderful husband, Brent. When Brent and I first starting dating over 30 years ago, he was not much of a cook…at all. Now he is a pretty good cook and he likes to do most things freestyle. He likes to do most things in life freestyle…maybe one day I’ll tell you about our fence and especially about our latch….a good story! This is his freestyle recipe for Vegan Zucchini Cake.

My niece Sara, one of my biggest supporters of this blog, my Instagram, Facebook and Twitter accounts, said, “Aunty Cathy…you have to include Brent’s freestyle cakes on the blog”. I said, “well there really is no recipe” and she said, “well that’s what’s great about it, the recipes don’t have to be perfect.”

On the weekend, I asked Brent if he would make one of his freestyle cakes, he is often requested to make one of his cakes for family parties. Sometimes they are amazing, sometimes they are good. This one was amazing. What he normally does is open up the cupboards and starts to throw things in a bowl, flour and ingredients are flying all which ways. Quite a site to see!

This time, I asked him if he would slow it down a bit, and write down what he put in the bowl, just in case it was one of those amazing cakes, and he did, and it was. You are in luck, because now you can make one too!

In the spirit of Brent, please feel free to improvise and throw in some of your favourite ingredients and substitute some of his ingredients for what you have in the fridge or cupboard. After all, that is half the fun, the other half is eating it!

Here’s what he did…..

Vegan Zucchini Cake

This cake is quite dense and moist too. Filling and delicious Vegan Zucchini Cake!

What you’ll need:

Dry ingredients

• 2 c flour
• 1 c oatmeal
• 1 c brown sugar
• 2 T baking powder
• 2 T cinnamon
• 1/4 t salt

Wet ingredients

• 1 c grated zucchini
• 2 c almond milk
• 1/4 oil
• 1 banana mashed up
• 1 c raisins

For the icing you’ll need:

• 3 T vegan butter
• 3 T vegan Cream Cheese (we use Tofutti)

  

• 3 T organic lemon juice
• 2 c icing sugar

How to make the cake:

1. Preheat oven to 400°
2. Lightly oil and flour a tube cake pan or bundt cake pan
3. In a large bowl, add all of your dry ingredients and mix well
4. In a medium bowl, add all of your wet ingredients and mix well
5. Add the wet ingredients to the dry ingredients and stir well
6. Add in the raisins and stir well
7. Pour the cake mixture into your prepared cake pan
8. Place cake in preheated oven and cook for approximately 1 hour or until done
9. Let cake cool.
10. Remove cake from pan and put on a nice plate, ready for icing

    

• P.S. At this point Brent told me he usually pours 1/2 cup of agave syrup over the cake before he puts it in the oven, he says it gives the cake a nice glaze, Brent likes things sweet and this is optional, he forgot this time.
• You could also add chopped nuts, pineapple, substitute the zucchini with grated carrot. Really use your imagination.

How to make the icing:

1. Place all together in a medium bowl and mix till creamy smooth with a mixmaster

  Last step:

1. 

   Ice your cake

2. I added a few edible flowers to this cake, so pretty and inviting (optional)

  Very last step:

1. Invite some friends over, cut and enjoy Vegan Zucchini Cake together!!!!

Please let me know any questions you might have about becoming a vegan, living the vegan lifestyle or travelling as a vegan. I’d be happy to support you on your journey!