All-American Zucchini Cake with Vegan Lime Frosting and Strawberries (Keto)

As American as a Zucchini Cake.

I’ve lived and traveled all over the world, but only in the United States of America have I had a dessert with a vegetable in a starring role!

This summer, being blessed with a fridge full of zucchini, I made a whole lot of delicious zucchini dishes, some of which I’ve already shared with you on my blog. So when I got bored with the savory ideas, I decided to play American and turn the last of the zucchini into a cake.

All-American Zucchini Cake with Vegan Lime Frosting and Strawberries

Warning: if you are like me, you’ll find yourself eating frosting with a spoon when no one is looking. So, because I love and care about you, I suggest keeping spoons in a locked drawer when working on this cake :)

Other variations: cake only (no frosting,) cake only with the addition of strawberries pieces, cake+cream cheese only, cake+strawberry toping only.


Vegan Cream Cheese Frosting 

Strawberry Topping


  • Preheat oven to 350°F
  • Line a 9-by-13-inch baking pan with parchment paper (or grease with MCT oil)
  • In a medium bowl, whisk together the flours, xanthan gum, pumpkin spice, baking powder, stevia (if dry), salt, and zest
  • In a larger bowl, whisk together eggs, oil, and stevia (if liquid)
  • Combine the wet and dry ingredients, zucchini, and sunflower seeds (or nuts)
  • Move into the prepared pan and bake for 35-40 minutes. Cool on a wire rack
  • To make the frosting, beat together the frosting ingredients
  • To make the strawberry topping, mix together pureed strawberries, lemon juice, and stevia
  • To assemble the cake, spread the frosting over the top of the cake, followed by the strawberries

Drink pairing

When life gives you zucchini, you make Zucchini Cake. And you enjoy a slice (or two) with this delicious Earl Grey tea.

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