Spring is a great time to bake, because it’s not yet so hot that you don’t even want to think about turning the oven on, and there are all these great veggies around to bake with, like rhubarb and zucchini. And because zucchini is just so darn versatile, making a great addition to dishes savory and sweet, I always make sure I have it around as the weather warms up. This golden, sumptuous vegan Zucchini Cake with Orange Marmalade Glaze is one of my favorite recipes so far this year. If you love vegan zucchini bread – and who doesn’t? – you will truly adore this zucchini cake. This is not your grandma’s zucchini cake, as delicious as that may be; it’s the elegant, modern version of it: still delicious, but utterly good looking as well. The orange marmalade glaze adds a little something extra to it, and brings a lot of oomph as well. I love citrus in dessert recipes, like vegan orange cake, vegan orange rolls and vegan clementine cake, and it certainly enhances the flavor of this delicious zucchini cake. I baked this cake in a bundt pan for the pretty look. You could use a regular cake pan or a tube pan. The batter is not enough to rise to the size of a full bundt cake, but I love the fluted ring shape. It just looks more special. Check to get new recipe updates by email.
You can also bake this vegan zucchini cake into cupcakes or mini bundt cakes. In that case, reduce baking time to around 25 minutes and check for doneness with a toothpick. This makes the perfect dessert or a healthy snack for my little one when he gets home from school. Or for the adults among us looking for a decadent dessert that has a small halo of goodness to it.
More citrusy vegan cake recipes
Recipe card
