Gluten Free Zucchini Cake (Edit recipe)

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This gluten free zucchini cake recipe is made with coconut flour, lightly sweetened with maple syrup and loaded with freshly shredded zucchini. It's gluten free, dairy free, low sugar and paleo friendly.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

15

Serves: 9

Ingredients

Cake

0.5 cup Coconut Flour, (56g)
0.25 cup Tapioca Starch, (32g)
1 tsp Cinnamon, Ceylon
0.5 tsp Baking Soda
0.125 tsp Himalayan Pink Salt
1 cup Zucchini, shredded and lightly packed (130g)
3 whole Eggs
2 Tbsp Pure Maple Syrup
2 Tbsp Coconut Oil, melted
1 tsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract
0.25 cup Water, warm

Frosting

0.5 cup Coconut Cream, *

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cake: Preheat oven to 350 degrees F.
Line an 8" x 8" glass baking dish with parchment paper, set aside.
In a small bowl, whisk together dry ingredients. This includes the coconut flour, tapioca flour, cinnamon, baking soda and salt.
In a separate bowl, whisk together the wet ingredients. This includes the shredded zucchini, eggs, maple syrup, coconut oil, apple cider vinegar, vanilla and water.
Pour the dry mixture into the wet mixture and combine with a spatula. Batter is thick!
Pour the batter into the lined baking dish. Place the dish in the oven and bake at 350 degrees F for 40-45 minutes.
Remove the pan from the oven and cool the cake to room temperature in the pan.
For the frosting: In a small dish, whisk coconut cream until smooth.
Once the cake has completely cooled, spread the frosting over the cake.

Notes

*Just the thick, white cream from a can of full fat coconut milk

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	110
Fat:	7 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	104 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.