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This vegan Caramel Brûlée Zucchini Cake is the perfect combination of moist, tender cake, rich caramel flavor, and a delicious golden brûlée topping. Made with freshly grated zucchini for extra moisture, this irresistible dessert puts a decadent twist on classic zucchini cake. Whether you’re baking for a special occasion, a cozy fall gathering, or simply satisfying your sweet tooth, this caramel brûlée zucchini cake is a delightful homemade treat that’s sure to impress.

Why You’ll Love This Caramel Brûlée Zucchini Cake

• Incredibly moist and tender: Freshly grated zucchini adds moisture, creating a soft, delicious cake in every bite.
• Rich caramel flavor: Sweet, buttery caramel brings a decadent flavor that pairs beautifully with the delicate cake.
• A gorgeous brûlée finish: The caramelized topping adds an elegant touch and a delightful contrast of textures.
• Easy to make: Simple ingredients and straightforward steps make this homemade zucchini cake perfect for bakers of all skill levels.
• Perfect for any occasion: Serve it at fall gatherings, family celebrations, holidays, or whenever you’re craving a special homemade dessert.
• A delicious twist on classic zucchini cake: This recipe transforms a familiar favorite into an indulgent treat that’s sure to impress friends and family.

All about the Caramel Brûlée…

This caramel brûlée is what makes these cookies so special. As it bakes, the caramel melts into the soft cookie dough, creating little caramelised pockets throughout, while some pieces crisp up around the edges for a delicate crunch. The extra brûlée on top becomes beautifully crisp and crackly, giving you that irresistible contrast between a soft, chewy cookie and a brittle caramel crunch in every bite.

Add the granulated sugar to a saucepan over medium heat and let it melt, stirring occasionally, until it starts to turn golden. As soon as the sugar begins to turn golden, remove the pan from the heat. It will continue to caramelise from the residual heat. Add the vegan butter and salt immediately, stirring quickly and continuously until the butter is fully incorporated and the caramel is smooth and glossy. If the butter takes a little while to mix in, keep stirring quickly until everything comes together.

Pour the caramel onto a lined baking sheet and spread it into a thin, even layer. Immediately sprinkle the top with a little extra salt, then leave it to cool completely until firm and brittle. Once hardened, break the caramel into small pieces to fold through the cookie dough.

Making the zucchini batter…

First, wash the zucchini thoroughly and grate it using a box grater. Place the grated zucchini in a clean kitchen towel, gather the ends, and twist to form a bundle. Squeeze firmly to remove as much excess liquid as possible. This step is important because too much moisture can make your cake dense and heavy instead of soft, light, and tender. Once the zucchini is well-drained, it’s ready to be added to your cake batter!

Instead of using a vegan egg replacer for this zucchini cake, I love making a simple homemade vegan buttermilk. It helps give the cake an incredibly moist, soft, and fluffy texture! To make it, combine the oat milk and apple cider vinegar in a small bowl and set aside for 5 minutes to allow it to curdle slightly.

In a large mixing bowl, combine the grated zucchini, maple syrup, melted vegan butter, light brown sugar, vanilla extract, and prepared vegan buttermilk. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.

Next, fold in half of the crushed caramel brûlée pieces, saving the remaining half for later. Pour the batter into a loaf pan lined with parchment paper and spread it evenly. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Final touches..

While the cake cools slightly, prepare the chocolate drizzle. Add the vegan dark chocolate and a splash of oat milk to a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate with the oat milk in a heatproof bowl set over a saucepan of gently simmering water, stirring until silky and fully melted.

Drizzle the melted chocolate over the cooled cake, then sprinkle the remaining crushed caramel brûlée pieces on top. Allow the chocolate to set slightly before slicing and serving. This finishing touch adds a rich chocolatey flavor and a delicious caramel crunch to every bite!

Tried This Recipe?

If you try this zucchini cake, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.

And if you loved this recipe, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡

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