Vegan Cinnamon Zucchini Coffee Cake

  • Recipe by: Ashley Cox
  • Prep time: 10 Minutes
  • Cook time: 20 Minutes
  • Servings: Serves 4

This is a luscious coffee cake from our friend Ashley Cox who writes for her food website, The Naked Foodie Life. Though it is vegan and oil free, this cake is moist and light with a heavenly drizzle of maple caramel.

Runamok Maple - Recipe Vegan Cinnamon Zucchini Coffee Cake

Ingredients

  • 1/3 cup Runamok maple syrup (I love the cinnamon + vanilla infused)
  • 2 tbsp non-dairy yogurt
  • 1/3 cup melted coconut butter
  • 1 cup grated zucchini, water strained out (or use apple!)
  • 1  cup almond flour
  • 1 cup GF flour blend (I like Bob’s Red Mill 1:1)
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Stir wet ingredients in a bowl until well mixed.
  2. Combine dry in a large bowl and stir.
  3. Fold wet into dry to create a batter.
  4. It may seem too thick at first but the zucchini will release water as you stir.
  5. Pour into a parchment lined 8 or 9 inch pan.
  6. Combine streusel ingredients, mix well, and sprinkle over cake batter.
  7. Bake for 15-18 minutes at 350 degrees or until the center is puffy and edges are golden.
  8. Remove from oven and cool completely.
  9. For caramel, melt the ingredients together in a small saucepan until a caramel forms. Drizzle over cake while caramel is still warm.
  10. Store refrigerated for up to 5 days.

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