Homemade Zucchini Cake
This hearty homemade zucchini cake is incredibly moist and nutty, featuring a blend of gluten-free oats and almond meal. Topped with a luscious dairy-free cream cheese frosting, it offers the perfect balance of sweetness and spice for a wholesome summer treat.
Instructions
- 1
Preheat your oven to 148C (300F). Lightly grease an 8x8 pan with non dairy butter (1 tbsp) and a dusting of gluten free flour (1 tbsp).
- 2
In a large mixing bowl, whisk together raw cane sugar (1 cup), avocado oil (0.25 cup), unsweetened applesauce (0.25 cup), flax eggs (2), and zucchini (1.5 cup) until combined.
- 3
Mix in vanilla extract (1 tsp), baking soda (1 tsp), baking powder (1 tsp), and cinnamon ground (1 tsp).
- 4
Fold in almond meal ground (0.75 cup), gluten free flour (1.5 cup), and gluten free oats (0.25 cup) until the batter is slightly thick but pourable.
- 5
Pour the batter into the prepared pan and bake for 45 to 60 minutes, or until the edges are golden brown and a toothpick comes out clean.
- 6
While the cake cools, prepare the frosting by beating together non dairy cream cheese (4 oz) and non dairy butter (4 tbsp). Add pure vanilla extract (0.25 tsp) and powdered sugar (2.25 cup) gradually until thick and spreadable.
- 7
Apply the frosting once the cake is completely cooled and serve immediately.
Nutrition Facts
Per portion