Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal taste. Dollop them with vegan lemon cream for the ultimate complement of flavors!
Vegan Zucchini Cakes
Ever since creating my Chickpea Marinara Over Zoodles I have been looking for other ways to incorporate zucchini into my diet. A wonderfully buttery yet neutral flavor, a great low carb alternative and loaded with nutrients– it’s hard to go wrong with zucchini. This green guy boasts vitamins C and B6, magnesium, iron and fiber, just to name a few of its nutritional gifts.
Grated Zucchini
Drying Zucchini
I love the concept of Vegan Zucchini Cakes because they are so flexible. Removing the excess fluid from the zucchini results in a baked version of the fritter: crispy on the outside and moist but firm on the inside. If you want them to remain oil-free then sprinkle a little lemon juice on the top side of the cakes before placing them in the oven (sprinkle on underside when flipping them over during the baking process). Or you can rub a little olive oil on each side. Either method will yield a nicely browned cake.
Vegan Zucchini Cakes – Ready to Bake
Vegan Zucchini Cakes – Baked Zucchini Cakes
They make a great side to a big, beautiful salad like my Plant Protein Power Salad, but they are easily substantial enough to be the main dish. I would even say they make a great burger served on a fresh gluten-free bun! I developed this recipe with fresh cilantro and parsley. The flavors of these two aromatic herbs play off of one another wonderfully, adding a great dimension when paired with zucchini. Top them with my vegan lemon cream for an added velvety tang. Heavenly!
Vegan Zucchini Cakes
Vegan Zucchini Cakes with Vegan Lemon Cream
Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal taste. Dollop them with vegan lemon cream for the ultimate complement of flavors!
Ingredients
- 3 medium zucchini (4 cups grated)
- 2 teaspoons sea salt finely ground (divided)
- 2 tablespoons golden flaxseed meal (plus 6 tablespoons filtered water)
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 1/3 cup sweet onion (chopped fine)
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon black pepper finely ground
- 1/4 cup coconut flour
- Vegan Lemon Cream *Optional* (optimal if made and refrigerated in advance)
- 1 cup raw cashews (soaked)
- 1/2 cup plus 2 tablespoons plant-based milk (I use cashew milk)
- 3 tablespoons fresh lemon juice (more or less to taste)
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon sea salt finely ground (a little more may be added if desired)
Instructions
- 1) Grate zucchini with food processor or box grater. Place in colander, sprinkle with one teaspoon sea salt and mix with hands. Set aside. (Place in sink or on towel as liquid will come out the bottom.)
- 2) Mix flax with six tablespoons filtered water, set aside. Chop herbs and onion.
- 3) After at least 10 minutes, squeeze excess fluids from zucchini in handfuls and place on a handtowel. Wring out excess moisture in handtowel. Place zucchini in large mixing bowl.
- 4) Add herbs, onion, remaining one teaspoon salt, granulated garlic, black pepper, and flax mixture. Stir together well with wooden spoon. Mix in coconut flour.
- 5) Make six 1/4 cup cakes by scooping, packing and flattening in palm. Place on parchment-lined baking sheet. Sprinkle top side with fresh lemon juice to remain oil-free, or olive oil. Place in 400 degree Fahrenheit oven and bake for 15 minutes. Turn cakes over, sprinkle with lemon juice or olive oil and return to oven for additional 10 minutes (more baking time can be added if cakes are not firm). Cool on baking sheet for 5 to 10 minutes, then serve. Cakes can be stored in airtight container in refrigerator for a couple of days and reheated in microwave, oven, or toaster oven.
- Vegan Lemon Cream *Optional* (Tastes optimal if made and refrigerated in advance)
- 1) Place raw cashews in one cup of very hot water and soak for 30 minutes. Empty water and repeat process again. After one hour rinse and drain cashews (they should be soft and swollen).
- 2) Add soaked cashews and remaining ingredients (plant-based milk, lemon juice, apple cider vinegar, and salt) to high-speed blender and blend until smooth (about 3 to 5 minutes). Periodically stop blender and scrape sides. Refrigerate when complete. Will keep in refrigerator for several days.
Notes
Prep time does not include time for soaking cashews and making lemon cream. After soaking cashews lemon cream requires 5-8 minutes to prepare. Refrigeration prior to eating is not necessary but will produce a more delicate and blended flavor.
Will these work using a vegan egg substitute instead of the flax and water? They look quite tasty!!
Hi Maria! I have not tried using an egg substitute in this recipe, but I feel like it would probably work. Let me know how it goes! 🙂
Is there an alternate to cashews for the sauce
Hi Bruce! I have not tried it myself but I think macadamia nuts would be a viable alternative. Almonds or pine nuts may also work but I would say they might not produce quite as creamy result and may alter the flavor slightly. Please let me know how it goes if you give it a try. I hope this helps! 🙂
These cakes look so amazing! I CANNOT wait to give them a try!
Thanks Laurel!! They are yummy, if I do say so myself! 🙂 Please let me know how you like them and the Vegan Lemon Cream if you decide to top with it. I thought they were a really great pairing 🙂