Gluten Free Zucchini Almond Cake Recipes

GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS

Gluten-Free Zucchini Bread with Almonds image

Although this loaf is gluten- and dairy-free-and packed with whole-grain goodness from oat and millet flours-no one would ever know. Thanks to a combination of olive oil, almond meal and plenty of grated zucchini, it's delightfully moist and cakey. Coconut flour and maple syrup lend the perfect amount of sweetness.

Provided by Amy Chaplin

Time 1h25m

Yield One 9-inch loaf

Number Of Ingredients 17

Ingredients

1/2 cup extra-virgin olive oil, plus more for oiling the pan
1 1/2 cup grated zucchini
1/2 cup almond milk
1/2 cup pure maple syrup
3 tablespoons chia seeds
1/4 cup coconut flour
1/4 cup millet flour
1/4 cup gluten-free oat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 cups almond meal
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
1/4 cup raw almonds, roughly chopped

Steps:

Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.

Nutrition Facts : Calories 262 calorie, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 31 milligrams, Sodium 203 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams

GLUTEN-FREE ZUCCHINI-ALMOND CAKE

Gluten-Free Zucchini-Almond Cake image

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 13

Ingredients

1/2 stick unsalted butter, melted, plus room-temperature butter for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
1 tablespoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

Steps:

Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g

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