The Ultimate Vegan Zucchini Cake with Creamy Cheesecake Swirls

An irresistible dairy-free dessert perfect for summer

Have you been looking for a hearty yet refreshing vegan cake to welcome the warmer months? Look no further than this Zucchini Cake with Cheesecake Swirls - a moist and dense loaf cake swirled with a silky smooth non-dairy cheesecake filling.

Packed with shredded zucchini, this cake is subtly flavored with a hint of cinnamon and nutmeg. The vegetables allow it to stay fresh-tasting even after a few days. Best of all, the swirls of cheesecake mixed right in take this recipe to a whole new level. With its layered flavors and textures, each bite is a treat.

In this post, I'll walk you through making both the zucchini cake batter and vegan cheesecake filling from scratch. I'll then demonstrate how to expertly swirl the two elements together before baking for an unforgettable homemade cake. Keep reading to learn the secrets behind its irresistible moistness and creaminess without dairy.

Table of Contents

1. Introduction
2. Ingredients
3. Make the Vegan Cheesecake Filling
4. Prepare the Zucchini Cake Batter
5. Assembly and Baking
6. Serving and Storage
7. Frequently Asked Questions

An Introduction to Vegan Zucchini Cake

Zucchini cake is a staple summer dessert, using seasonal fresh vegetables to add moisture and flavor. On their own, zucchini cakes can be a bit plain, which is where the creamy cheesecake swirls really shine. Their rich and tangy filling balances the subtle zucchini notes for an unmatched eating experience.

This recipe came about from my desire to enjoy cheesecake more often without the dairy. After some experimentation, I landed on a simple blend of raw cashews, coconut oil, vanilla, and lemon that perfectly mimics the texture and zing of regular cheesecake. Mixed right into the batter, the swirls bake up decadent and irresistible.

Best of all, both elements of this dish are completely vegan and gluten-free. The zucchini cake is naturally dairy, egg, and wheat free by design. And my cashew cream cheesecake filling swaps dairy for healthier fats and plant proteins, making it ideal for most diets.

By following this method, you'll be able to enjoy cheesecake any day of the week. The zucchini adds great moisture so it stays fresh for several days. And with practice, you'll get expert-level at swirling two batters together for bakery-worthy results every time!

Vegan Zucchini Cake with Cheesecake Swirls Ingredients

For the Cheesecake Filling:

• 2 cups raw cashews, soaked for at least 2 hours, drained and rinsed
• 1/2 cup coconut oil, melted
• 1/3 cup pure maple syrup
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

For the Zucchini Cake:

• 1 1/2 cups shredded zucchini
• 1 cup almond milk or non-dairy milk of choice
• 1/2 cup coconut oil, melted
• 1/3 cup pure maple syrup
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour*
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

*For gluten-free, substitute 1-to-1 gluten-free flour blend.

Make the Vegan Cheesecake Filling

To start, we'll prepare the creamy cashew cheesecake filling, which needs time to chill before using. Pour the soaked cashews into a high-speed blender along with the coconut oil, maple syrup, lemon juice, vanilla, and salt. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed.

This can take a few minutes, but the blender should result in a thick and luscious filling similar in texture to traditional dairy-based cheesecake. If it seems too thick, you can thin it out with a splash of non-dairy milk. Otherwise, transfer to an airtight container and refrigerate for at least 2 hours to allow the flavors to develop.

The coconut oil helps achieve that signature dense cheesecake mouthfeel without cream cheese. And cashews deliver a subtle nuanced flavor in place of dairy. The lemon and maple balance it all out for a subtly tangy-sweet profile sure to wow even skeptics of vegan desserts. Chill the filling until ready to assemble the cake.

Prepare the Zucchini Cake Batter

While the cheesecake filling chills, it's time to make the lighter zucchini cake batter. Add the shredded zucchini and non-dairy milk to a large bowl. Allow them to sit for 5-10 minutes so the zucchini softens slightly and absorbs liquid.

Next, add the coconut oil, maple syrup, lemon zest, and vanilla extract. Whisk until fully combined. Then sift in the dry ingredients - flour, baking soda, cinnamon, salt, and nutmeg. Gently fold just until no dry clumps remain, being careful not to overmix.

The recipe comes together quickly in one bowl for easy clean up. Zucchini effectively replaces oil and eggs to yield a tender crumb without compromising moisture or taste. Subtle warm spices accent its natural flavor. Feel free to double the amounts if making more than one 9x5 inch loaf pan worth.

Assembly and Baking the Vegan Zucchini Cake

Now it’s time to swirl the two batters together in the prepared loaf pan(s) for baking. Scoop half the zucchini batter into the pan(s) and smooth it out evenly with a spatula.

Then dollop mounds of the chilled cheesecake filling generously over the surface, spacing them about 1-2 inches apart. Gently run a table knife though the batters to create ripples and swirls without over-mixing.

Top with the remaining zucchini batter, spreading it evenly to encase the filling. Smooth the surface once more before baking. Place the loaf pan(s) on a parchment lined baking sheet in case of overflow.

Bake at 350°F for 50-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing into thick rounds to best expose the swirled layers within. Enjoy!

Serving and Storing Vegan Zucchini Cake

This Zucchini Cake with Cheesecake Swirls begs to be shared. Consider taking a whole finished loaf to family gatherings, potlucks, or bake sales for a unique conversation piece. Slice thickly and serve at room temperature for the best texture.

It also makes for easy grab-and-go breakfasts or snacks throughout the week. Simply wrap individual slices tightly in plastic wrap or foil for on-the-go fuel. The zucchini ensures it remains fresh-tasting for 3-4 days at room temperature or up to a week in the fridge. For longer storage, seal the entire loaf in a large zip-top bag and freeze for up to 2 months. Thaw overnight in the fridge before serving.

With its seasonal flair and dazzling dairy-free cheesecake swirls throughout, this recipe is sure to become your new favorite crowd-pleasing summer dessert. Enjoy!

Frequently Asked Questions

Can I use a different non-dairy milk? Yes, feel free to substitute any nut, oat, rice, hemp or other non-dairy milk of your choosing. Coconut milk would also work well for its subtle coconut notes.

Is almond extract an acceptable replacement for vanilla? You can certainly swap in 1 teaspoon of almond extract if you prefer that flavor. Vanilla is a more traditional complement though.

How do I make it gluten-free? Simply use a certified 1-to-1 gluten-free all-purpose flour blend in place of regular flour. Be sure to use gluten-free baking soda as well.

Can I make it ahead of time? Yes, the zucchini cake freezes beautifully! Simply wrap the baked and cooled loaf tightly before freezing for 2 months. Thaw overnight in the fridge before serving.

Any tips for perfect swirling? Practice technique with a small spatula, gently dragging it through the batters without overmixing. Place mounds of filling closer together for more layers once baked. Go slowly and have fun with the creative process!

What if the filling is too thick? Add a splash of non-dairy milk and blend again for a spreadable consistency that holds its shape once swirled but doesn't sink in the batter. Adjust to taste.

I hope you enjoy this summery Vegan Zucchini Cake with Cheesecake Swirls as much as I do! Let me know if you have any other questions.