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An apple zucchini cake with vanilla and apple butter frosting on a black serving tray with apples and cinnamon sprinkled around.

Apple Zucchini Snack Cake with Apple Butter Frosting

Apple zucchini cake with apple butter frosting is an easy to make one-bowl cake recipe! Dairy free and egg free, easily gluten free, too!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 slices
Course: Dessert
Cuisine: American, Baked Goods
Calories: 295
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls and spoons
  • Whisk
  • Measuring cups and spoons
  • Box grater
  • 8x8-inch (20x20-cm) baking pan
  • parchment paper
  • Spray oil
  • Hand Mixer for frosting

Method
 

  1. Preheat the oven to 350°F/180°C and line an 8x8-inch (20x20-cm) baking pan with parchment paper and lightly spray. Make sure the oven rack is in the center of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve and enjoy!

Notes

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.