Apple Zucchini Snack Cake with Apple Butter Frosting
Apple zucchini snack cake with apple butter frosting is all the flavors of the end of summer in an easy to make one-bowl cake recipe! Naturally dairy free and egg free, easily made gluten free, too!
This snack cake is the perfect combination of end of summer zucchini and beginning of autumn apples. With a touch of cinnamon and covered in creamy vanilla and apple butter frosting, I wish I could give you smell-o-vision to get a sneak peak of how amazing this cake is!
- Easy to make in one bowl
- Super moist and flavorful with cinnamon
- Covered in unique apple butter frosting
- Perfect end of summer cake
- Dairy free, egg free, and gluten free optional
Ingredients
For the full list of ingredients, complete with recipe quantities, please see the recipe box below.
Apples
The best apples to use in a recipe like this are good baking apples:
- Granny Smith – Crisp and tart, these are a classic and provide a zippy flavor in the cake to contrast the sweetness.
- Honeycrisp – Sweeter than a Granny Smith but still has a little bite to it to contrast the sweetness of the cake.
- Gala or Fuji – Nothing sweeter than these! A delicate apple that adds a ton of flavor and the ones I typically use in this recipe.
Variations & Substitutions
Want to make this gluten free? You totally can! This recipe works great with a good gluten free flour blend. I always use King Arthur Measure for Measure and had great results with that in this cake. Depending on the brand of gluten free flour you use, you may need to add an additional tablespoon or two of your plant based milk since gluten free flours absorb more liquid in recipes.
Make the entire frosting apple butter. While whipping the frosting together, add 2 tablespoons of apple butter right into the frosting. Mix until it’s evenly distributed and spread over the cake.
While I share my favorite frosting for this cake, you can enjoy it without any frosting or with a simple sprinkle of powdered sugar on top. All 3 are totally delicious!
Instruction Notes
Make sure to check out the recipe card below for the full recipe and ingredient list.
When making this cake, you want to move quickly as the apples can brown if left out for too long. The batter will be super thick so don’t be tempted to add more liquid to the batter! The apples and zucchini will naturally release some moisture as it bakes, leaving you with a soft soft and moist cake when it’s done.
How to Store
This cake keeps amazingly well in the fridge for days thanks to the zucchini! Wrap it up in parchment paper and store it in a container in the fridge for up to one week.
If left unfrosted, you can keep this cake on the countertop in an airtight container for up to 3 days.
More Zucchini Recipes
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Equipment
- Mixing bowls and spoons
- Whisk
- Measuring cups and spoons
- Box grater
- 8×8-inch (20×20-cm) baking pan
- parchment paper
- Spray oil
- Hand Mixer for frosting
Ingredients
Apple Zucchini Cake
- 1/4 cup oil
- 1/4 cup plant based milk soy or almond recommended
- 1/4 cup plant based yogurt or applesauce
- 1 cup brown sugar
- 1 medium zucchini grated and pat dry
- 1 large apple grated and pat dry
- 1 tablespoons vanilla extract
- 2 cups all-purpose flour see below for gluten free instructions
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon heaping
Apple Butter Frosting
- 1/2 cup vegan butter stick type
- 3-4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1-2 tablespoons apple butter
- plant based milk as needed
Instructions
- Preheat the oven to 350°F/180°C and line an 8×8-inch (20×20-cm) baking pan with parchment paper and lightly spray. Make sure the oven rack is in the center of the oven.
- Prep the apple and zucchini. Slice the zucchini in half lengthwise and using a spoon, scoop out the seeds. Carefully grate both the zucchini and the apple using the box grater on the larger side. You don’t have to peel either the apple or zucchini.
- Mix the wet ingredients. In a large bowl, whisk together all the wet ingredients of the grated apples and zucchini, oil, plant based milk, plant based yogurt, brown sugar, and vanilla.
- Add the dry ingredients. Now add the dry ingredients right on top in the same bowl. Add the flour, baking powder, baking soda, salt, and cinnamon. Whisk again, though at this point I usually switch to a spatula to make sure I can scrape the sides and bottom of the bowl. Transfer this batter to the prepared baking dish.
- Bake. Bake the cake uncovered for 40 minutes. At that point, check the cake, seeing if the sides have pulled away from the pan and a toothpick inserted into the center of the cake pulls out clean. If it is still sticky, pop it back in the oven for up to 5 more minutes. Remove the cake from the oven and let the cake rest in the hot pan for 30 minutes before removing to a wire rack to cool completely.
- Make the frosting. While the cake is cooling, place the softened plant based butter in a large bowl with half a cup of powdered sugar. Mix this until it’s combined and starting to get fluffy. Add the remaining sugar in batches along with the vanilla. Mix until light and fluffy. Cover the cooled cake, dolloping the apple butter on top and smearing it for a tie dye effect.
- Serve and enjoy!
Notes
Nutrition
More Cake Recipes
Welcome to the Vegan Cakes + Cupcakes index, where adding sprinkles is always an option! From classic chocolate cake to spicy carrot cupcakes, these desserts are easy to make but always super impressive.
