How can I make spiced zucchini sweet potato cake vegan?

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What is the best way to prepare zucchini and sweet potato for this cake?

Answer guidance: Describe measuring zucchini before squeezing out moisture and recommend thorough draining or patting dry to prevent soggy cake layers. Explain roasting sweet potatoes with temperature, time, and steps for peeling and mashing. This addresses preparation details that impact final texture and will satisfy user intent for cooking instructions.

Can I substitute ingredients like flour, nut butter, or sweeteners in this recipe?

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How should I bake and store spiced zucchini sweet potato cake for best results?

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Why did my spiced zucchini sweet potato cake not rise, and how can I fix it?

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Spiced Zucchini Sweet Potato Cake Recipe for Moist Flavorful Treats

Name: Moist Spiced Sweet Potato and Zucchini Cake Recipe for Every Occasion
Prep time: 30 min
Cook time: PT-487218H38M25S
Total time: 1 h
Cuisine: American
Ingredients: 2 cups packed superfine blanched almond flour; ½ cup coconut flour; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ teaspoon ground allspice; ½ teaspoon salt; 4 large eggs, room temperature; ¾ cup pure maple syrup; ½ cup natural creamy almond butter; 1 teaspoon vanilla extract; 1 cup mashed cooked sweet potato; 2 cups shredded zucchini; 1 tablespoon melted and cooled coconut oil; ¾ cup chopped pecans or walnuts (optional); ½ cup salted butter or vegan buttery stick, softened; 8 ounces plain cream cheese or dairy-free cream cheese, room temperature; 2 ½ cups powdered sugar; 1 tablespoon fresh orange juice; Zest of 1 orange; ½ teaspoon ground cinnamon; 2 tablespoons coconut oil; 2 tablespoons pure maple syrup; 3-4 tablespoons natural creamy almond butter; ¼ teaspoon sea salt

Description

🍰 Enjoy a moist and spiced sweet potato and zucchini cake that combines wholesome ingredients with rich flavors for a healthier dessert option.
🌿 This gluten-free cake features warm spices and a creamy frosting topped with a salted almond butter caramel drip, perfect for every occasion.

Ingredients

Scale

2 cups packed superfine blanched almond flour
½ cup coconut flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon salt
4 large eggs, room temperature
¾ cup pure maple syrup
½ cup natural creamy almond butter
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato
2 cups shredded zucchini
1 tablespoon melted and cooled coconut oil
¾ cup chopped pecans or walnuts (optional)

Frosting:
½ cup salted butter or vegan buttery stick, softened
8 ounces plain cream cheese or dairy-free cream cheese, room temperature
2 ½ cups powdered sugar
1 tablespoon fresh orange juice
Zest of 1 orange
½ teaspoon ground cinnamon

Salted Caramel Drip Topping:
2 tablespoons coconut oil
2 tablespoons pure maple syrup
3–4 tablespoons natural creamy almond butter
¼ teaspoon sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line bottoms of cake pans with parchment paper and grease sides.
2. Whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
3. In another bowl, whisk eggs, maple syrup, almond butter, and vanilla until smooth.
4. Stir in mashed sweet potato and shredded zucchini.
5. Add melted coconut oil and mix.
6. Fold dry ingredients into wet gently. Fold in nuts if using.
7. Divide batter into pans, smooth tops. Bake 25-40 minutes until a toothpick comes out clean.
8. Cool cakes 10 minutes in pans, then transfer to racks to cool.
9. Beat butter and cream cheese until fluffy.
10. Gradually add powdered sugar, orange juice, zest, and cinnamon; beat until smooth.
11. Frost cake layers with frosting, applying crumb coat if desired.
12. For caramel drip, warm coconut oil and maple syrup, stir in almond butter and sea salt until smooth.
13. Cool and pour over frosted cake, chill to set.

Notes

🥚 Use room temperature eggs and ingredients for best emulsification.
🥒 Grate zucchini fresh and squeeze out moisture to avoid soggy cake.
🍴 Avoid overmixing batter to keep the cake light and fluffy.

Prep Time: 30 minutes
Cook Time: 25-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: sweet potato cake, zucchini cake, spiced gluten-free cake, almond butter caramel drip