Description
A warm, spiced, and secretly healthy gingerbread zucchini cake wrapped in a sticky caramel glaze. This cake is fudgy, deeply comforting, and naturally gluten-free.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini, squeezed of excess water)
- 1 cup almond flour
- 1/2 cup oat flour (gluten-free if desired)
- 1/2 cup unsweetened applesauce
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan caramel sauce (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan.
- In a large bowl, whisk together the almond flour, oat flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- In a separate medium bowl, whisk together the grated zucchini (ensure excess water is squeezed out), applesauce, molasses, maple syrup, eggs, and melted coconut oil or butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle generously with vegan caramel sauce before serving.
Notes
You can customize the seasonings to taste. For a richer flavor, add a pinch of nutmeg or allspice. Ensure the zucchini is thoroughly squeezed to prevent a watery cake. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American