Spiced Zucchini Cake with Cream Cheese Frosting (Gluten-free)
Serves 6
10 mins prep
40 mins cook
50 mins total
A warm Zucchini Cake spiced with cinnamon, nutmeg and ginger, and topped with a sweet Cream Cheese Frosting - just the perfect Gluten-free Fall dessert.
This delicious cake is beautifully moist and flavorful, and made with almond flour and coconut flour for keto and low carb!
Frosting
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Preheat oven to 350°F and line an 9" x 5" baking pan with parchment paper.
Finely shred zucchini using a large-hole grater or food processor. Press between paper towels or use a cheese cloth and squeeze excess moisture.
In a large bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, baking powder and salt.
Add in zucchini and stir to combine.
In another bowl, whisk eggs, mashed sweet potato, applesauce, maple syrup, coconut oil and vanilla.
Pour wet ingredients into dry and gently fold to combine.
Transfer to prepared baking pan and bake for about 40 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then lift out of pan using parchment lining. Transfer to a wire rack to cool completely, about 20-30 minutes.
To Frost:
Let cake cook completely before frosting.
If cream cheese is solid, place in a bowl and microwave for about 15 seconds to soften.
Add in almond milk, vanilla and stevia sweetener and whisk until uniform.
Spread on top of cake and slice!
