Vegan Cinnamon Zucchini Coffee Cake

By: Cinnamon Zucchini Coffee Cake (GF, Vegan, Oil-free) | |
zuccchini cake

By The Naked Foodie Life

Cinnamon Zucchini Coffee Cake: Gluten Free, Vegan & Oil-free

Cake batter:

  • 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



Stir wet ingredients in a bowl until well mixed.

Combine dry in a large bowl and stir.

Fold wet into dry to create a batter.

It may seem too thick at first but the zucchini will release water as you stir.

Pour into a parchment lined 8 or 9 inch pan.

Combine streusel ingredients, mix well, and sprinkle over cake batter.

Bake for 15-18 minutes at 350 degrees or until the center is puffy and edges are golden.

Cool completely.

For caramel, melt the ingredients together in a small saucepan until a caramel forms. Drizzle over cake while caramel is still warm.

Store refrigerated for up to 5 days.