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    You are here: Home / Recipes / Cakes / {gluten free} zucchini almond cake

    {gluten free} zucchini almond cake

    Jun 17, 2012 · 8 Comments

    Happy Father's Day! As you may have anticipated, I definitely am not making this today for Father's Day... my dad is the biggest chocoholic on the planet, and I think if I made him a cake that not only had NO chocolate, but that contained VEGETABLES on his day... well, he would disown me. Just kidding! But he would probably be very disappointed! Nonetheless, this cake is amazing. I had never made a cake without using any regular flour, but this recipe has opened my eyes. This treat right here was seriously delicious! The cake was very light and fluffy and moist, and it was like eating a cloud. I'm not even kidding! The cake base is almond meal and potato starch, which makes for the loveliest melt-in-your-mouth dessert. 

    {gluten free} zucchini almond cake | The Baking Fairy

    Okay, yeah, I know it doesn't look that impressive, but hiding in there is some serious flavor. The cake does not taste like zucchini at all (which is nice, you don't really want your dessert to ever taste like veggies), but rather, it tastes like sweet vanilla with a bit of nutty almond. SO.GOOD. Even my dad, who is usually reluctant to eat anything non-chocolate and/or healthy(ish) actually loved it. My younger brother got some of his friends to try it without telling them there was zucchini inside, and they also loved it. They still loved it after he told them the secret ingredient! This cake is very easy to make, and it tastes so good. Perfectly summery, and a great way to use up some yummy produce! It is seriously so un-heavy, you will want to eat multiple slices. Uhh. Your bikini body might not approve if you eat half the cake, but surely a slice can't hurt. Enjoy! 🙂

    {gluten free} zucchini almond cake | The Baking Fairy


    Gluten-Free Zucchini Almond Cake
    Adapted from the July/August 2012 issue of Everyday Food
    Yields: one 8-inch round cake

    ½ stick unsalted butter, melted
    1 ½ cups almond meal/flour, spooned and leveled
    ¼ cup + 2 tablespoon potato starch, spooned and leveled
    1 ¼ teaspoon baking powder (GF if you have it)
    ½ teaspoon salt
    3 eggs
    ½ cup light brown sugar, packed
    1 tablespoon vanilla extract
    1 cup grated zucchini, squeezed of excess liquid

    Preheat the oven to 350F. Line the bottom of an 8-inch round cake pan with parchment or wax paper, then spray the whole inside with non-stick spray. 
    In a medium bowl, whisk together the almond meal, potato start, baking powder, and salt.
    In a large heatproof (mixer) bowl set over simmering water (or a double-boiler), whisk the eggs until foamy. Then, add the brown sugar, and continue to whisk until mixture is fluffy and sugar is dissolved (about 3 minutes). Remove the bowl from the water, attach it to your stand mixer, and whisk on high until the mixture is thick and pale, 7-10 minutes. With a spatula, gently fold in the dry ingredients, melted butter, vanilla, and grated zucchini. Pour batter into pan, and bake until golden brown, and a toothpick inserted in the middle comes out with just moist crumbs, 25-30 minutes. Let cake cool completely, then invert onto cake platter. Serve as-is with some vanilla ice cream, or dust with powdered sugar. 

    This recipe was featured on Gluten-Free Friday 48 over at Vegetarian Mamma!

    « sweet potato honey brownies
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    Reader Interactions

    Comments

    1. c-zarm house says

      June 18, 2012 at 7:52 am

      Yummy! Sounds healthy and its gluten free 😀 woot!

      Reply
    2. Mary Jo says

      June 18, 2012 at 8:41 pm

      This is so AWESOME!!! I've been looking for recipes to make using zucchini... if you need any veggies, I've got TONS!!!

      Reply
    3. Shira says

      June 21, 2013 at 3:22 am

      OMG!!!!! This is amazing!!!!!!!!! I will be making this always now! I recently became a diabetic and have been having a difficult time findig good recipes that use almond flour. Thank you thank you!! This is such a good replacement for Zuchini bread!!!!

      Reply
    4. Cindy Gordon says

      July 18, 2013 at 7:44 pm

      YUMMY! I'd like a slice of this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      Hope your week is great!

      Cindy from vegetarianmamma.com

      Reply
    5. Stacy Makes Cents says

      July 19, 2013 at 12:05 pm

      This looks great! Visiting from Gluten Free Fridays. Pinned!

      Reply
    6. Sarah @ Play 2 Learn with Sarah says

      July 19, 2013 at 3:05 pm

      This looks so good that I'll even forgive your being an Aggie! LOL (I live in Austin!)

      Reply
    7. Agness of Run Agness Run says

      May 29, 2017 at 10:43 am

      This is a great combination of ingredients, Valentina! It seems like a delightful cake!

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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