Gluten-Free Zucchini Cake
Ingredients
The cake
-
1 ½
cups
grated zucchini
-
1
tsp
vanilla extract
-
1
cup
raw or organic cane sugar
-
1
tsp
baking powder
-
1
tsp
baking soda
-
¼
cup
olive, avocado, or melted coconut oil
-
¼
cup
unsweetened applesauce
-
2
large
eggs
-
1
tsp
cinnamon
-
1 ½
cups
gluten-free flour blend
-
¾
cup
almond meal (ground from raw almonds)
-
¼
cup
gluten-free oats
-
1
pinch
salt
The frosting
-
4
Tbsp
non-dairy butter (such as Earth Balance, softened)
-
2-2 ½
cups
powdered sugar
-
4
oz
Tofutti dairy-free cream cheese (softened)
-
¼
tsp
pure vanilla extract
Instructions
- Preheat the oven to 300°F (148°C) and prepare an 8x8 pan with dairy-free butter or cooking spray and gluten-free flour.
- In a large mixing bowl, whisk together the sugar, oil, applesauce, eggs, and grated zucchini.
- Add the vanilla, baking soda, baking powder, and cinnamon, then mix well.
- Incorporate the almond meal, gluten-free flour blend, and gluten-free oats, whisking until combined.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
- While the cake cools, prepare the frosting by beating the non-dairy butter and cream cheese together, then add vanilla.
- Gradually add powdered sugar until the desired consistency is reached.
- Once the cake is completely cooled, frost it and serve.
Nutrition Facts (estimated)
Servings
9 slices
Calories
385
Total fat
14g
Total carbohydrates
60g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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