Cooking and Serving: 55 minutes | 9 slices
Ingredients
How to make the best gluten free zucchini cake | Hand mixer or stand mixer for frosting | 2 ⅛ cups (215 g) drained grated zucchini, (See Recipe Notes)
Description
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 9 slices
Ingredients
How to make the best gluten free zucchini cake
Hand mixer or stand mixer for frosting
2 ⅛ cups (215 g) drained grated zucchini, (See Recipe Notes)
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup (100 g) granulated sugar
½ cup (108 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure vanilla extract
½ cup (4 fluid ounces) milk (any kind), at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons (28 g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
1 ½ cups (173 g) confectioners’ sugar, plus more as necessary
Instructions
MAKE THE CAKE
Preheat your oven to 325°F. Line a 9-inch square baking dish and set it.
Prepare the zucchini out as much moisture as you can using a tea towel or mesh nut milk bag.
Measure out 215 grams as drained, and set the zucchini aside.
In a large bowl, place the flour blend, xanthan gum, baking powder, baking.
soda, salt, and granulated sugar, and whisk to combine well.
Add the brown sugar and 215 grams of grated and prepared zucchini. Mix to.
combine, breaking all the lumps in the brown sugar, and any clumps in the.
Add the melted butter, beaten eggs, vanilla, and milk, and mix to combine.
The batter will be thick but relatively soft. Transfer the batter to the.
prepared pan, and smooth into an even layer with a wet silicone or offset.
Place the pan in the center of the preheated oven and bake for about 32.
minutes, or until the cake springs back when pressed gently in the center. It.
should also be very lightly brown on top.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
before transferring to a wire rack to cool completely.
MAKE THE FROSTING
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with.
the paddle attachment, place the cream cheese, butter, vanilla, and salt, and.
beat on medium-high speed until light and fluffy (about 3 minutes).
Add 1 1/2 cups (173 g) confectioners’ sugar, and beat until smooth (another.
I prefer this frosting to be soft and fluffy, but you can beat in up to.
another 1/2 cup confectioners’ sugar to reach your preferred consistency. The.
more confectioners’ sugar you use, the thicker the frosting will be.
FROST THE CAKE
Spread the frosting on top of the cooled cake, and slice it with a sharp.
knife into 9 equal pieces. You can also slice the cake bare and frost.
If you don’t plan to serve the whole cake at once, slice the cake bare and.
wrap any individual pieces that haven’t been frosted tightly in freezer-safe.
wrap before freezing. Defrost at room temperature and frost before serving.
FROST THE CAKE
Spread the frosting on top of the cooled cake, and slice it with a sharp.
knife into 9 equal pieces. You can also slice the cake bare and frost.
If you don’t plan to serve the whole cake at once, slice the cake bare and.
wrap any individual pieces that haven’t been frosted tightly in freezer-safe.
wrap before freezing. Defrost at room temperature and frost before serving.
Notes
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter but you can use any of my favorite blends (click the
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 1 ¼ teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* ½ cup (108 g) packed light brown sugar
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 2 teaspoons pure vanilla extract
* ½ cup (4 fluid ounces) milk (any kind), at room temperature
* 8 ounces cream cheese, at room temperature
* 2 tablespoons (28 g) unsalted butter, at room temperature
* 1 teaspoon pure vanilla extract
* ⅛ teaspoon kosher salt
* 1 ½ cups (173 g) confectioners’ sugar, plus more as necessary
* Preheat your oven to 325°F. Line a 9-inch square baking dish and set it
* Prepare the zucchini out as much moisture as you can using a tea towel or mesh nut milk bag.
Measure out 215 grams as drained, and set the zucchini aside.
* In a large bowl, place the flour blend, xanthan gum, baking powder, baking
soda, salt, and granulated sugar, and whisk to combine well.
* Add the brown sugar and 215 grams of grated and prepared zucchini. Mix to
combine, breaking all the lumps in the brown sugar, and any clumps in the
* Add the melted butter, beaten eggs, vanilla, and milk, and mix to combine.
The batter will be thick but relatively soft. Transfer the batter to the
prepared pan, and smooth into an even layer with a wet silicone or offset
* Place the pan in the center of the preheated oven and bake for about 32
minutes, or until the cake springs back when pressed gently in the center. It
should also be very lightly brown on top.
* Remove the cake from the oven and allow it to cool in the pan for 10 minutes
before transferring to a wire rack to cool completely.
* In a large bowl with a hand mixer or the bowl of a stand mixer fitted with
the paddle attachment, place the cream cheese, butter, vanilla, and salt, and
beat on medium-high speed until light and fluffy (about 3 minutes).
* Add 1 1/2 cups (173 g) confectioners’ sugar, and beat until smooth (another
* I prefer this frosting to be soft and fluffy, but you can beat in up to
another 1/2 cup confectioners’ sugar to reach your preferred consistency. The
more confectioners’ sugar you use, the thicker the frosting will be.
* Spread the frosting on top of the cooled cake, and slice it with a sharp
knife into 9 equal pieces. You can also slice the cake bare and frost
* If you don’t plan to serve the whole cake at once, slice the cake bare and
wrap any individual pieces that haven’t been frosted tightly in freezer-safe
wrap before freezing. Defrost at room temperature and frost before serving.
I began with one medium-large fresh zucchini that weighed about about 400 grams,
whole. You’ll shred it in a classic-sized box grater, place it in tea towels or
a mesh nut milk bag, and squeeze out as much liquid as possible. What remains
should be a bit more than 215 grams shredded, drained zucchini.
Trans Fat: 1g | Cholesterol: 97mg | Sodium: 383mg | Potassium: 167mg | Fiber: 2g
| Sugar: 25g | Vitamin A: 860IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an
Fork taking a bite of plain zucchini cake square on small white round plate
taking a bite of plain zucchini cake square on small white round plate
Words GF Zucchini Cake with two photos of a fork in cake one with frosting
GF Zucchini Cake with two photos of a fork in cake one with frosting