What would you like to know?
Share this Story

Gluten-free Goodie of the Week: Zucchini-almond cake with cream cheese frosting

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Garden goodness in a cake

Wondering what to do with all your zucchini? Make a cake! Zucchini-almond cake with cream cheese frosting is rich and delicious and makes a lovely dessert for a special dinner.

Gluten-free Goodie of the Week: Zucchini-almond cake with cream cheese frosting

Delight in zucchini

This recipe is similar in consistency to a zucchini muffin or bread, but it is thin and doesn't rise as high. While you might not think a zucchini-type bread or cake would make a rich dessert, this one certainly does. The cake itself isn't too sweet, but you'd never notice with the thick and decadent cream cheese frosting on top!

Something to try

You might consider swapping out half the zucchini for shredded carrot to reach a taste similar to carrot cake. It might take a bit of experimenting, but the results could yield a more versatile recipe.

Consider this recipe for devilish chocolate-zucchini cake >>

Zucchini-almond cake with cream cheese frosting

Serves 6-8

Ingredients:

For the cake

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
  • 1 cup shredded, unpeeled zucchini
  • 1-3/4 cups almond meal
  • 3 eggs
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon gluten-free baking soda
  • 1/2 teaspoon salt
  • Nonstick cooking spray

For the frosting

  • 4 ounces cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 1/4 teaspoon pure vanilla extract
  • 1 teaspoon milk

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Spray a 9-inch springform or tart pan with nonstick cooking spray
  3. In a medium-sized bowl, add the eggs, honey, vanilla, baking soda, salt and mix well with an electric beater.
  4. A little at a time, add the almond meal.
  5. When all the ingredients are mixed together, gradually mix in the zucchini with a spatula.
  6. Pour the batter into your pan and bake for about 20 minutes or until a knife inserted in the middle of the cake comes out clean.
  7. Cool completely on a wire rack.
  8. As the cake cools, use a small bowl to combine all the ingredients for the frosting. Mix all the ingredients together until smooth.
  9. When the cake has cooled completely, top it with the frosting and serve.

Who knew you could make cake with ingredients fresh from the garden!

More Gluten-free Goodies to try

Lemon meringue pie
Fresh mango, coconut and lime ice cream
Chocolate mousse with raspberries and cream

Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!