Gluten-Free Zucchini Cake with Dairy-Free Cream Cheese Frosting by @minimalistbaker

≈ 55 min

8 servings

🍬

150 g

Cane sugar

🫗

120 ml

Oil

🍎

Apple sauce

🥚

100 g

Eggs

🥒

180 g

Zucchini

🍦

10 ml

Vanilla extract

🫙

2.5 g

Baking soda

🫙

4 g

Baking powder

🪵

5 g

Cinnamon

🌰

72 g

Almond meal

🧁

Gluten-free flour blend

🌾

45 g

Oats

🧈

57 g

Dairy-free butter

🧀

230 g

Dairy-free cream cheese

🍬

240 g

Powdered sugar

  1. Preheat
    • neutral cooking oil

    Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.

  2. Grate
    • zucchini

    Grate 1 1/2 cups (180 g) zucchini using a box grater.

  3. Whisk
    • cane sugar
    • neutral cooking oil
    • unsweetened applesauce

    Whisk the cane sugar, neutral cooking oil, applesauce, eggs, and 1 teaspoon (5 ml) vanilla extract in a large bowl.

  4. Stir
    • zucchini
    • Oil
    • Eggs

    Stir the grated zucchini into the wet mixture until evenly distributed.

  5. Add
    • gluten-free all-purpose flour blend
    • almond meal
    • gluten-free rolled oats

    Add the gluten-free flour blend, almond meal, gluten-free rolled oats, baking soda, baking powder, and cinnamon to the bowl.

  6. Fold
    • gluten-free all-purpose flour blend
    • almond meal
    • gluten-free rolled oats

    Fold the batter gently until no dry flour streaks remain.

  7. Pour
    • neutral cooking oil

    Pour the batter into the prepared cake pan and smooth the surface.

  8. Bake

    Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

  9. Cool

    Cool the cake in the pan for 10 minutes, then transfer it to a cooling rack until completely cool.

  10. Beat
    • dairy-free butter
    • dairy-free cream cheese

    Beat the dairy-free butter and dairy-free cream cheese until smooth and fluffy.

  11. Beat
    • powdered sugar
    • vanilla extract

    Beat in the powdered sugar and remaining 1 teaspoon (5 ml) vanilla extract until the frosting is light and silky.

  12. Spread
    • dairy-free butter
    • dairy-free cream cheese
    • powdered sugar

    Spread the frosting over the fully cooled cake and slice into 10 servings.

Gluten-Free Zucchini Cake with Dairy-Free Cream Cheese Frosting by @minimalistbaker

≈ 55 min

8 servings

🍬

150 g

Cane sugar

🫗

120 ml

Oil

🍎

Apple sauce

🥚

100 g

Eggs

🥒

180 g

Zucchini

🍦

10 ml

Vanilla extract

🫙

2.5 g

Baking soda

🫙

4 g

Baking powder

🪵

5 g

Cinnamon

🌰

72 g

Almond meal

🧁

Gluten-free flour blend

🌾

45 g

Oats

🧈

57 g

Dairy-free butter

🧀

230 g

Dairy-free cream cheese

🍬

240 g

Powdered sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.

    🫗neutral cooking oil
    🍰8-inch round cake pan

  2. Step 2/12

    Grate 1 1/2 cups (180 g) zucchini using a box grater.

    🥒zucchini
    🧀box grater
    🥄measuring cups

  3. Step 3/12

    Whisk the cane sugar, neutral cooking oil, applesauce, eggs, and 1 teaspoon (5 ml) vanilla extract in a large bowl.

    🍬cane sugar
    🫗neutral cooking oil
    🍎unsweetened applesauce
    🥚egg
    🍦vanilla extract
    🥣large mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/12

    Stir the grated zucchini into the wet mixture until evenly distributed.

    🥒zucchini
    🥣large mixing bowl
    🥄rubber spatula

  5. Step 5/12

    Add the gluten-free flour blend, almond meal, gluten-free rolled oats, baking soda, baking powder, and cinnamon to the bowl.

    🧁gluten-free all-purpose flour blend
    🌰almond meal
    🌾gluten-free rolled oats
    🫙baking soda
    🫙baking powder
    🪵ground cinnamon
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/12

    Fold the batter gently until no dry flour streaks remain.

    🧁gluten-free all-purpose flour blend
    🌰almond meal
    🌾gluten-free rolled oats
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/12

    Pour the batter into the prepared cake pan and smooth the surface.

    🫗neutral cooking oil
    🍰8-inch round cake pan
    🥄rubber spatula

  8. Step 8/12

    Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

    🍰8-inch round cake pan

  9. Step 9/12

    Cool the cake in the pan for 10 minutes, then transfer it to a cooling rack until completely cool.

    🍰8-inch round cake pan
    ✨cooling rack

  10. Step 10/12

    Beat the dairy-free butter and dairy-free cream cheese until smooth and fluffy.

    🧈dairy-free butter
    🧀dairy-free cream cheese
    🥣large mixing bowl

  11. Step 11/12

    Beat in the powdered sugar and remaining 1 teaspoon (5 ml) vanilla extract until the frosting is light and silky.

    🍬powdered sugar
    🍦vanilla extract
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  12. Step 12/12

    Spread the frosting over the fully cooled cake and slice into 10 servings.

    🧈dairy-free butter
    🧀dairy-free cream cheese
    🍬powdered sugar
    🍦vanilla extract
    🥄offset spatula

Composition

Ingredients

Types

Sweeteners, Eggs, Vegetables, Flavorings, Leavening Agents, Nuts, Dairy Alternatives

Ingredients

Cane sugar, Oil, Apple sauce, Eggs, Zucchini, Vanilla extract, Baking soda, Baking powder, Cinnamon, Almond meal, Gluten-free flour blend, Oats, Dairy-free butter, Dairy-free cream cheese, Powdered sugar

Notes

Apple sauce (keeps the cake moist), Eggs (for fluffiness), Zucchini (grated), Vanilla extract (for the frosting), Cinnamon (lots of it), Dairy-free butter (for the frosting), Dairy-free cream cheese (for the frosting), Powdered sugar (for the frosting)

Allergens

Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 55g, Dietary fiber: 3g, Total sugars: 40g, Total fat: 18g, Saturated fat: 4g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 1.5mg, Potassium: 190mg, Sodium: 245mg

Vitamins

Vitamin A: 85mcg, Vitamin C: 4mg, Vitamin E: 1.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, box grater, whisk, rubber spatula, 8-inch round cake pan, cooling rack, offset spatula

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Birthday, Afternoon tea, Potluck

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Fluffy, Tender, Moist, Slightly chewy, Creamy, Silky, Light

Flavors

Sweet, Cinnamon, Vanilla, Tangy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Only if unfrosted or in a cool room), fridge : 4 days (Store frosted cake in an airtight container,Bring to room temperature for 20 min before serving), freezer : 2 months (Freeze unfrosted slices in an airtight freezer-safe container,Thaw overnight in the refrigerator,Prepare frosting fresh when possible)