Moist and fluffy zucchini cake with toasty walnuts studded throughout. A luscious cream cheese frosting is the perfect sweet yet tangy complement to this cake!
Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup coconut oil melted & cooled
- ¼ cup coconut sugar packed
- ¼ cup almond milk
- 1 tsp vanilla extract
- 2 cups super fine almond flour
- 1 cup gluten-free flour must be 1:1 replacement, I used Bob's red mill 1:1
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini squeezed of water and packed full* (~1 medium zucchini)
- ½ cup toasted walnuts chopped + extra for topping (bake at 350F for 10 minutes, or until browned and fragrant)
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 oz unsalted butter softened
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350F and line the bottom of a 8” cake pan with parchment paper, and spray the edges with baking spray.
- In a medium-sized bowl, beat eggs, maple syrup, coconut oil, coconut sugar, almond milk, and vanilla extract.
- In a separate small bowl, whisk together almond flour, gluten free flour, ground cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to the bowl of whisked wet ingredients and stir with a wooden spoon. Stir in shredded zucchini and chopped walnuts until just combined, making sure not to overmix. Batter will be thick.
- Add the batter to the parchment-lined 8" cake pan, spreading in a smooth layer.
- Move to the oven and bake at 350F for 45 - 50 minutes (mine took 48 minutes) or until the top is browned, edges are pulling away from the sides, and a toothpick inserted in the middle comes out a little moist, but crumb-free. Let cool completely.
- While the loaf is cooling, make your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, beating together until combined and smooth.
- Top cooled cake with cream cheese frosting. Top with extra toasted walnuts for garnish. Serve and enjoy!
Notes
Substitute almond milk with any non-dairy milk.
Be sure to drain the zucchini, the steps are listed above.
GF flour must be a 1:1 replacement - I love Bob’s Red Mill 1:1 GF flour
Roasting the walnuts adds such great flavor, see notes above.
I like to store this cake at room temperature for 1-2 days. After this, store it in the fridge in an airtight container. You will want to bring it to room temperature before eating.
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