Spiced Zucchini Cake with Cream Cheese Frosting (Gluten-free)

A warm Zucchini Cake spiced with cinnamon, nutmeg and ginger, and topped with a sweet Cream Cheese Frosting – just the perfect Gluten-free Fall dessert.

This delicious cake is beautifully moist and flavorful, and made with almond flour and coconut flour for keto and low carb!

I actually had no intention of baking this cake. The only reason I went for it was because I had about 3 zucchinis in my crisper drawer that had been there for a month.

The last time I left them this long I ended up with a bag of mush. No way was I going to waste vegetable again – especially because I didn’t buy it on sale this time!

Side note: I haven’t had the best experience making savories with Zuke – same mushy results – so I kinda had to go for something sweet. But hey, at least I’d be getting veggies in without tasting them right?

Ingredients for this Low Sugar Spiced Zucchini Cake

• Zucchini – Shred it real fine and then squeeze out as much moisture as you can. It might take a while, but trust me it’s worth it. You don’t want your cake to sink in the middle when it cools.
• Almond Flour – Don’t use the coarse almond meal. This should be fine almond flour. I used the blanched one from Nature’s Eats.
• Coconut Flour – Don’t go overboard on this; Measure the coconut flour by weight, because it absorbs a lot of moisture.
• Cinnamon – All the coziness. I highly recommend using Kiva’s Ceylon Cinnamon; It’s got a nice delicate feel to it that isn’t as harsh as the regular ones you get in the store.
  P.S. If you use my code (HAYLS.KITCHEN15OFF), you can get some for 15% off.
• Nutmeg and Ground Ginger – They really add the fall flavors in there. These are some strong spices though, so you might want to go a little easy on them.
  If you don’t have any, just use more cinnamon.
• Baking Powder – Try to go for a reduced sodium here. I’ve even successfully used sodium-free baking powder alternatives.
• Salt – Just a basic.

• Eggs – Use room temperature ones so you don’t harden the coconut oil. These really give it the nice airy feel.
• Mashed Sweet Potato – Adds a little moisture to the cake, and also replaces some of the oil or nut butter you would usually add. This also adds in the sweetness and orange color!
• Applesauce – Go for the plain, unsweetened one you get at the store. It’s going to be naturally sweetened from the fruit itself.
  Another factor that makes this cake naturally sweetened.
• Maple Syrup – Some more fall goodness. To avoid the “sugar” (considering the applesauce and sweet potato add some too) I would really recommend using a stevia sweetened one. Sweetleaf Stevia’s syrup was the one I used.
• Melted Coconut Oil – Just a tiny bit.
• Vanilla Extract – Can’t have a baked good without a hint of this good stuff now can you?

A Cream Cheese Frosting for the Spiced Zucchini Cake

• Cream Cheese – Highly, highly recommend a Reduced Fat version (to keep it healthy and cut down the calories). This is also known as Neufchâtel in the stores and you can find it in the same place as the regular cream cheese would be.
• Almond Milk – Any milk would work here, this is just what I had on hand.
• Vanilla Extract – Just keep it in; It overcomes the savory taste of the cheese.
• Stevia Sweetener –  I guess you could use powered/confectioners sugar or a 1:1 sugar-free substitute, but I’d really recommend the stevia instead.

Some tips for this Gluten Free Zucchini Cake with Frosting

• Make sure you squeeze out as much moisture from the zucchini as possible. This is really important or the cake will rise while baking but then just sink in the middle.
• Use room temperature eggs; You don’t want the coconut oil – even though it’s only a little – to solidify.
• Let the cake cool completely before you frost it. Not only will the frosting melt, but it will also make the crumbs on the cake stick to the frosting when you spread it. Basically a mess.
• Soften the cream cheese in the microwave before using it, or the ingredients won’t whisk well

Alternative ingredients for a Vegan and Paleo Zucchini Snacking Cake:

• Replace the applesauce with pumpkin puree, mashed banana or even some almond butter.
• Honey for the maple syrup.
• Flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water, let rest 10 minutes) in place of regular eggs to make it Vegan; I haven’t tried this out though.
• Dairy free cream cheese to make this cake Paleo-friendly/Whole30. You’d also do this for the vegan version.

Can you store this Low Carb and Keto Zucchini Cake?

Yes, just make sure it’s completely cooled before you put it away.

It will keep at room temperature, un-frosted, for 2-3 days. If you do put the frosting on, then just a few hours.

In the fridge, it should last about 5 days, make sure you use an airtight container.

To freeze this cake, wrap it in plastic wrap and place it in freezer-safe zipper bags; The cake can be frozen with or without the cream cheese frosting, as slices, or even as a whole cake!

More Easy and Healthy Cake recipes to try?

• Healthy Carrot Cake with Protein Yogurt Frosting
• Chocolate Chunk Tahini Cake Bars

Spiced Zucchini Cake with Cream Cheese Frosting (Gluten-free)

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 6 3” x 2½” squares

Calories: 187kcal

Course: Dessert

Cuisine: American

A warm Zucchini Cake spiced with cinnamon, nutmeg and ginger, and topped with a sweet Cream Cheese Frosting – just the perfect Gluten-free Fall dessert.

This delicious cake is beautifully moist and flavorful, and made with almond flour and coconut flour for keto and low carb!

Ingredients

• 1½ medium Zucchini, 1½ cup Finely Shredded, 264g
• 1 cup Almond Flour, 80g
• ⅓ cup Coconut Flour, about 37g
• 1½ tsp Cinnamon, Ground
• ¼ tsp Nutmeg
• ¼ tsp Ground Ginger, or Cardamom or more Cinnamon
• 1½ tsp Baking Powder
• ¼ tsp Salt
• 2 Eggs, Room temperature
• ¼ cup Mashed Sweet Potato, 56g, from ¼ large
• 2 Tbsp Applesauce
• ¼ cup Maple Syrup, Stevia Sweetened preferred
• ½ Tbsp Coconut Oil, Melted
• 1 tsp Vanilla Extract

Frosting

• 2 oz Reduced Fat Cream Cheese, Softened, 56g, about 4 Tbsp
• 2 tsp Almond Milk
• ¼ tsp Vanilla Extract
• Stevia Sweetener, 2 Tbsp sugar worth (Use your brand’s Conversion Chart)

Instructions

• Preheat oven to 350°F and line an 9″ x 5″ baking pan with parchment paper.
• Finely shred zucchini using a large-hole grater or food processor. Press between paper towels or use a cheese cloth and squeeze excess moisture.
• In a large bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, baking powder and salt.
• Add in zucchini and stir to combine.
• In another bowl, whisk eggs, mashed sweet potato, applesauce, maple syrup, coconut oil and vanilla.
• Pour wet ingredients into dry and gently fold to combine.
• Transfer to prepared baking pan and bake for about 40 minutes or until a toothpick inserted into center comes out dry.
• Cool for 10 minutes, then lift out of pan using parchment lining. Transfer to a wire rack to cool completely, about 20-30 minutes.

To Frost:

• Let cake cook completely before frosting.
• If cream cheese is solid, place in a bowl and microwave for about 15 seconds to soften.
• Add in almond milk, vanilla and stevia sweetener and whisk until uniform.
• Spread on top of cake and slice!

Notes

• Squeeze the zucchini to remove all excess moisture. This prevents the cake from collapsing while it cools.
• To make mashed sweet potato:
  • Preheat oven to 400°F.
  • Wash and scrub sweet potato and piece all over with a fork about 10 times.
  • Bake for about 35-45 minutes.
  • Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.
• To make this vegan, substitute egg with flax egg (2 Tbsp flaxseed meal + 6 Tbsp water + rest 10 minutes).
• Let cake cool completely before frosting.

Storage:

• Cool completely before storing so that it remains fresh.
• Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container, without frosting.
  A few hours with frosting.
• Fridge: 5 days in an airtight glass container.
• Freezer: 2 months, wrapped in plastic wrap and then placed in freezer bags. Cake can be stored frosted or unfrosted, whole or as individual slices.

Product Recommendations:

• Nature’s Eats Superfine Almond Flour
• Anthony’s Organic Coconut Flour
• Kiva Organic Ceylon Cinnamon
  • Use code HAYLS.KITCHEN15OFF for 15% off your order
• SweetLeaf Stevia Sugar-Free Syrup in Maple

Nutrition:

• Servings: 6 3” x 2½” squares | Serving size: 1 square
• Calories: 188kcal
• Fat: 11.8g | Saturated fat: 4g
• Carbohydrates: 11.8g | Fiber: 5.1g | Sugar: 3.8g
• Protein: 6.9g