These moist and succulent cinnamon zucchini mini cakes are a nice alternative to your regular carrot cake. They are spiced perfectly, studded with walnuts and raisins, and then finish with a simple glaze drizzle to give them a sweet finish.

Cinnamon Zucchini Cakes [Vegan]





Cooking Time




For the Cake:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1.4 ounces raisins (optional)
  • 1.4 ounces walnut pieces (optional)
  • 1 small to medium size zucchini, grated
  • 1.75 ounces vegan yogurt
  • 4 tablespoons canola oil
  • 4 tablespoons plant-based milk
  • 1/4 teaspoon apple cider vinegar

For the Drizzle:

  • 1 tablespoon soy yogurt
  • Icing sugar, to taste


  1. Preheat the oven to 350°F.
  2. Oil and slightly flour two mini bundt cakes pans and set them aside.
  3. In a medium bowl, add all the dry ingredients (up to and not including the walnut pieces) and mix well. Set this aside.
  4. Add all wet ingredients in another bowl and mix them with a spoon until they're well combined.
  5. Add the wet mixture to the dry ingredients and mix them until the flour is incorporated.
  6. Spoon the mixture evenly into the prepared bundt pans and bake them for 25-30 minutes.
  7. Cool them in pans on a wire rack for 10 minutes. Afterward, gently remove cakes from pans. Cool them completely on wire rack.
  8. Whisk the icing sugar with yogurt in a small bowl until it's smooth.
  9. Drizzle this over the cakes before serving them.

Nutritional Information

Per Serving: Calories: 832 | Carbs: 106 g | Fat: 43 g | Protein: 12 g | Sodium: 765 mg | Sugar: 50 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.