Vegan Zucchini Snack Cake With Chocolate Chips


Vegan Zucchini Snack Cake With Chocolate Chips

Pair this cake with a piping hot cup of coffee and call it breakfast. 

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This simple, moist cake from The Oat Milk Cookbook is a great way to get kids to eat their vegetables, but can be made even sweeter when iced with a thick layer of vegan cream cheese frosting.

What you need:

¾ cup oat milk
½ cup flaxseed meal
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ cup canola oil
1 tablespoon vanilla extract
1 cup packed brown sugar
2½ cups shredded zucchini
1 cup chocolate chips

What you do:

  1. Preheat oven to 350 degrees. Spray a 9 × 13-inch baking pan with nonstick cooking spray.
  2. In a large bowl, combine oat milk and flaxseed meal. Set aside. In a medium bowl, whisk flour, baking soda, salt, and cinnamon. 
  3. In large bowl with oat milk mixture, add oil, vanilla, and brown sugar until smooth. Add zucchini and mix once more. Slowly add dry ingredients into zucchini mixture, and fold in chocolate chips. 
  4. Into prepared baking pan, pour batter. Bake 30 minutes or until a knife inserted into the center comes out clean. Allow to cool for 5 minutes before serving. 
For more plant-based recipes like this, read:

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