Almond Zucchini Cake (Grain-free, dairy-free and sugar-free)

Almond Zucchini Cake (Grain-free, dairy-free and sugar-free)

Amy OsborneAuthorAmy OsborneDifficultyIntermediate

I'll admit, I don't have much of a green thumb, which is why I grow zucchini. They tend to do well in Denver's dry climate and don't take much skill to grow. This year is no exception, and I've had more zucchini than I know what to do with! Zucchini is great to add to baked goods, as it's a nutrient-dense and low-calorie means by which to add moisture and texture to your baked goods.

This almond cake contains vitamins and minerals from the zucchini, and it is also free of grains, dairy and sugar. I made this cake with monkfruit to keep the sugar content low, but you could certainly substitute an unrefined sugar (e.g. coconut sugar) if you'd prefer! Similarly, feel free to use regular ghee if you're not trying to avoid dairy.

Enjoy!

Yields8 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr

Cake
 1 ½ cups Almond Flour
 6 tbsp Tapioca Starch
 ¼ tsp Salt
 1 ½ tsp Baking Powder
 ¼ cup Ghee, melted (I used vegan ghee)
 ½ cup Granulated Monkfruit (I used Lakanto's granulated baking mix)
 3 Large Eggs
 1 tbsp Almond Extract
 1 cup Shredded Zucchini
Frosting
 ½ cup Ghee, melted
 ½ cup Almond Cream Cheese, softened to room temperature
 1 ½ cups Powdered Monkfruit
 1 tbsp Almond Extract

1

Preheat oven to 350 degrees. Grease an 8" round cake pan.

2

In a large bowl, whisk together almond flour, tapioca starch, baking powder and salt. Set aside.

3

Use electric mixer to combine eggs and granulated monkfruit until the sugar is fully combined and the mixture begins to thicken, at least 5 minutes. Fold in melted ghee and almond extract.

4

Gradually add dry ingredients to wet, combining thoroughly. Then, fold in shredded zucchini.

5

Pour into cake pan and bake 30-35 minutes, until cake is golden brown.

Frosting
6

Combine melted ghee, almond cream cheese and almond extract with an electric hand mixer. Then, gradually add powdered monkfruit and beat until fluffy, at least 3 minutes.

Ingredients

Cake
 1 ½ cups Almond Flour
 6 tbsp Tapioca Starch
 ¼ tsp Salt
 1 ½ tsp Baking Powder
 ¼ cup Ghee, melted (I used vegan ghee)
 ½ cup Granulated Monkfruit (I used Lakanto's granulated baking mix)
 3 Large Eggs
 1 tbsp Almond Extract
 1 cup Shredded Zucchini
Frosting
 ½ cup Ghee, melted
 ½ cup Almond Cream Cheese, softened to room temperature
 1 ½ cups Powdered Monkfruit
 1 tbsp Almond Extract

Directions

1

Preheat oven to 350 degrees. Grease an 8" round cake pan.

2

In a large bowl, whisk together almond flour, tapioca starch, baking powder and salt. Set aside.

3

Use electric mixer to combine eggs and granulated monkfruit until the sugar is fully combined and the mixture begins to thicken, at least 5 minutes. Fold in melted ghee and almond extract.

4

Gradually add dry ingredients to wet, combining thoroughly. Then, fold in shredded zucchini.

5

Pour into cake pan and bake 30-35 minutes, until cake is golden brown.

Frosting
6

Combine melted ghee, almond cream cheese and almond extract with an electric hand mixer. Then, gradually add powdered monkfruit and beat until fluffy, at least 3 minutes.

Almond Zucchini Cake (Grain-free, dairy-free and sugar-free)

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