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Gluten Free Zucchini Cake
Gluten Free Zucchini Cake with Cream Cheese Frosting is a moist, grain-free, lightly spiced and generously frosted dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 631 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake
- 3 large eggs
- 3/4 cup lightly packed brown sugar
- 2 tsp vanilla extract
- 4 Tbsp butter melted and partially cooled
- 2 1/4 cups almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1 1/2 cups lightly packed shredded zucchini
- 1/2 cup chopped walnuts
For the frosting
- 4 Tbsp unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1 1/2 cups powdered sugar sifted
Instructions
- Preheat oven to 350F and lightly butter an 8 inch round cake pan. I place a circle of parchment paper at the bottom of my pan, as well, for easier removal.
- In a stand mixer with the paddle attachment or with electric mixers, beat the eggs and the sugar until very pale and thick, about 5 minutes.
- Add the melted butter and vanilla extract, and briefly mix to combine.
- In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt and spices.
- Gently fold the flour mixture into the egg mixture. I like to do this by hand with a silicone spatula.
- Gently fold in the zucchini and chopped walnuts just until everything is combined, don't over mix.
- Pour the batter into your prepared baking pan and bake for about 45 minutes. The cake should be risen and golden brown, and the top should spring back when touched lightly. If the cake is getting too brown on top before it is done baking, tent it with tinfoil.
- Allow the cake to cool for a few minutes in the baking pan, then gently turn it out onto a baking rack to cool completely before frosting.
- To make the frosting, beat the butter and cream cheese together in a stand mixer with the paddle attachment until smooth. Beat in the salt and vanilla, and then the sifted powdered sugar, about 1/2 cup at a time.
- If the frosting seems too loose, put it in the fridge for 15 minutes or so to thicken up before frosting the cake.
- Add the frosting to the top of the cooled cake, and enjoy immediately or keep refrigerated until ready to eat.
Cup of Yum
Notes
Nutrition Information
Serving
1slice
Calories
631kcal
(32%)
Carbohydrates
54g
(18%)
Protein
13g
(26%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
128mg
(43%)
Sodium
356mg
(15%)
Potassium
297mg
(8%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
923IU
(18%)
Vitamin C
8mg
(9%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 631
% Daily Value*
| Serving | 1slice | |
| Calories | 631kcal | 32% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 128mg | 43% |
| Sodium | 356mg | 15% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.