Spiced Zucchini Layer Cake with Cream Cheese Frosting

spiced zucchini layer cake

spiced zucchini layer cake

When zucchini is in abundance, you make cake. Armed with several zucchini, I scoured recipes for breads, muffins, and cakes to make use of my squash. After discovering this spice cake recipe, I decided I needed to go bigger because I had quite a few of the vegetable. This then prodded me to make a layer cake, although I had not made one in a while. Of course, I could have been easier on myself and made two simple cake pan cakes slathered in frosting, but I do like a challenge. My apologies for the messy cake as my layering skills are rusty.

I found a vegan recipe, so the next step was to do the math to make it fit two 8” round pans. Thankfully, I discovered a chart of pan volumes at Joy Of Baking. After that I made some high altitude adjustments, such as reducing baking soda and adding more liquid. I also made a few changes to the instructions by thoroughly squeezing the zucchini (to avoid a soggy cake), sifting the dry ingredients separately (to blend the spices in), and modifying the frosting (for a less sweet vanilla-infused boost). It ended up being a serious baking production, but the resulting cake had a wonderful texture and even better flavor. I’m glad I wasn’t feeling lazy.

Spiced Zucchini Layer Cake with Cream Cheese Frosting adapted from the pretty bee and Handle the Heat

for the cake
1.5 cups grated zucchini
1/2 cup canola oil
4.5 TBS unsweetened applesauce
1.25 tsp apple cider vinegar
1/2 cup + 2 TBS unsweetened non-dairy milk
1.5 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
pinch ground nutmeg
2 tsp cinnamon powder
1/2 tsp powdered ginger
1 cup organic sugar
1/2 cup coconut sugar

for the frosting
8 ounces vegan cream cheese, at room temperature
1 stick vegan margarine, at room temperature
2 tsp vanilla paste
3 cups organic powdered sugar, sifted

The cake: Preheat oven to 350F. Prepare two 8” round pans by greasing the pans, then lining the pans with parchment circles, and then greasing the parchment circles. Flour both greased pans. (The effort is worth it — see picture below.)

Lay zucchini on paper towels to absorb some of the moisture, then wring it out in a clean tea towel. Set aside. In a large bowl, combine oil, applesauce, vinegar, milk, and vanilla. Stir well and set aside. In a medium bowl, sift together flour, baking soda, baking powder, salt, nutmeg, cinnamon, and ginger. Add both sugars and stir to combine. Add dry ingredients to the wet and mix well. Fold in zucchini.

gorgeous spiced zucchini cake layer

gorgeous spiced zucchini cake layer

Pour batter into prepared pans and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Let cake cool completely, then level the layers. Set aside.

The frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, margarine, and vanilla on medium-high speed until creamy, and smooth. On low speed, gradually add in sugar and beat until fluffy. Apply between cake layers and around the outside. Leftover cake can be stored in the refrigerator for 4-5 days.

Until next time, happy baking!

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Audrey’s Naked Chocolate Cake

Audrey's Naked Chocolate CakeThis baking experience began as a friend’s Facebook post. She showed a photo of a Naked Chocolate Cake and I took that as a challenge to make it high altitude and vegan. I enjoy a challenge, and it looked yummy. Also, I had some new cake pans that I needed to test.

To make the cake at altitude, I added flour and milk and reduced the baking powder. To take into account the short, layer-cake pans, I sliced the strawberries so they wouldn’t topple the cake. I baked at a lower temperature for a shorter time. And, with the small layers, I tried one to see if the cake came out. This will make four layers, or three layers and a snack.

The original recipe called for homemade whipped cream. I couldn’t achieve a thick enough cream to hold up the cake without using coconut cream, which I don’t like, so I used the vegan stuff in a can. I made up for it by making my own chocolate syrup. Feel free to use store-bought syrup, or you can make your own, too.

Audrey’s Naked Chocolate Cake adapted from The Food Network
1/2 cup coconut oil, melted
1/2 cup dark brown sugar
1/4 cup unsweetened applesauce
3/4 cup vanilla soy yogurt
2 tsp vanilla extract
1 cup + 1 TBS whole wheat flour
1 cup + 1 TBS all-purpose flour
1 3/4 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup cocoa powder
3/4 cup + 1 TBS soy milk
1 cup chopped semisweet chocolate
1/2 pint fresh strawberries, sliced
1/2 pint fresh blueberries
1/2 pint raspberries
whipped cream
chocolate syrup (recipe to follow)
Preheat oven to 325 F and spray four round, mini layer-cake cake pans. Pour coconut oil into a stand mixer with a paddle attachment. Add in brown sugar, applesauce, yogurt and vanilla extract, and mix until combined. In a separate bowl sift together flours, baking powder, baking soda, salt and cocoa powder.
With mixer on low, slowly add a third of the dry ingredients into the applesauce mixture, alternating with milk. Keep alternating until dry ingredients and milk are gone. Remove bowl from stand mixer and fold in chopped chocolate by hand. Divide batter between cake pans. Bake for 17 to 19 minutes or until an inserted toothpick is removed clean. Cool cakes in pans for 5 minutes then transfer to a wire rack.
To assemble, place a cooled layer of cake on a cake plate and cover in whipped cream and some chocolate syrup. Take fruit and spread it on cake out to the edges. Pay attention to how you place fruit on the edge so it looks nice and doesn’t fall out. Once cake is covered in fruit, place next layer of cake on top. Fill in with whipped cream, chocolate syrup, and fruit. Place final layer of cake on top. Place a mound of whipped cream and fruit on top. Drizzle chocolate sauce over the cake and chill.
Chocolate Syrup
1 cup dates, sliced
water
2 TBS cocoa powder
Place dates in a bowl with water to cover. Soak for 5 minutes. Put dates and their soaking water in a high speed blender. Add cocoa powder and blend until a syrup forms. Add extra water as needed. You will probably have some leftover, but that’s not a bad thing.

Until next time, happy baking!