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Vegan and Gluten-Free Zucchini Apple Cake With Cashew Glaze Recipe

A Reader Recipe: Vegan and Gluten-Free Zucchini Apple Breakfast Cake

How good does this zucchini apple breakfast cake with cashew glaze from FitSugar reader be-healthful look? To sweeten the deal, it's vegan and gluten-free, which means that almost anyone will be able to enjoy it. She posted this recipe in the Healthy Recipe community group.

See the recipe when you


Zucchini Apple Breakfast Cake With Cashew Glaze

Zucchini Apple Breakfast Cake With Cashew Glaze

Zucchini Apple Breakfast Cake With Cashew Glaze


  1. Cake:
  2. * 2 cups finely ground almond flour – I use JK Gourmet
  3. * 1/2 cup quinoa flakes
  4. * 1/2 tsp Himalayan rock salt
  5. * 1/2 tsp baking soda
  6. * 1 tsp ground cinnamon
  7. * 2 flax "eggs" [2 tbsp freshly ground flax + 6 tbsp water]
  8. * 1/4 cup coconut oil, melted
  9. * 6 medjool dates, pitted
  10. * 1/4 cup apple juice, room temperature
  11. * 2 tbsp yacon syrup – alternatively you can use maple syrup, I chose yacon for its slight molasses taste and lower GI
  12. * 3/4 cup zucchini, grated – squeeze out the moisture over the sink
  13. * 1/4 cup apple, grated – leave the peel on! – squeeze out the moisture over the sink
  14. * 1/2 cup pecans, roughly chopped
  15. * 1/4 cup dried apple or diced apples
  1. Glaze:
  2. * 3/4 cup raw cashews, soaked in water for 4-6 hours
  3. * 1 tbsp coconut oil
  4. * 3 tbsp almond milk
  5. * 2 tsp apple cider vinegar
  6. * 1 tsp lemon juice
  7. * 1/4 cup sucanat sugar, ground fine – I used a coffee grinder
  8. * 1 tsp vanilla
  9. * 2-4 tbsp almond milk – depends on how thick or thin you want it. I used 4 tbsp to make it into a thin glaze.



  1. Preheat oven to 350F and grease a 9x9 cake pan with coconut oil. Alternatively you can use a 6 cup casserole dish.
  2. Prepare flax egg and set aside.
  3. In a large bowl whisk together almond flour, quinoa flakes, salt, baking soda, and cinnamon.
  4. Place coconut oil, dates, apple juice, and yacon in a blender. Process until smooth and transfer to the bowl of flour mix.
  5. Stir mixture until well combined, then fold in zucchini, grated apple, pecans and dried apples.
  6. Drop mixture into prepared pan, place on the middle rack of the oven and cook for 50-60 minutes.
  7. Remove from oven and allow to cool for 20 minutes. Serve with almond milk and drizzle with cashew glaze.


  1. Line a two-cup glass container with cheese cloth.
  2. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.
  3. Pour the mixture into the container, cover and leave on the counter overnight.
  4. In the morning, stir in sugar, vanilla, and almond milk. Refrigerate until ready to use.

Got a similarly delicious recipe? Head on over to the Healthy Recipe community group and share one of your own.

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