A classic zucchini cake recipe made gluten free. Topped with cream cheese frosting this gluten free zucchini cake recipe is so good that you will not know that it is gluten free.
Summer is zucchini season, especially if you are a gardener. If you garden, there is a good chance that you grow zucchini.
If you don’t garden, zucchini is easy to find in stores and farmer’s markets this time of year.
Today I am sharing a classic zucchini cake recipe made gluten free using gluten free flours.
This recipe is a summer favorite at our house.
It is easy to make and is delicious!
For this recipe I use individual gluten free flours. You can use a gluten free flour blend like Bob’s Red Mill 1 to 1 gluten free flour blend, but the individual flours will give you better results.
If you use a blend in this recipe I would recommend Bob’s Red Mill 1 to 1 gluten free flour blend or King Arthur Gluten Free blend.
Ingredients
This is a long list of ingredients, but it really is an easy and delicious gluten free cake to make.
- white rice flour
- potato starch
- tapioca starch
- xanthan gum
- baking soda
- cinnamon
- salt
- ground ginger
- ground cloves
- vegetable or canola oil
- brown sugar
- cup sugar
- egg
- vanilla extract
- zucchini
- cream cheese
- powdered sugar
- vanilla extract
- milk
Gluten Free Zucchini Cake Recipe
A classic zucchini cake made gluten free.
Ingredients
Cake
- 1 1/2 cups white rice flour
- 2/3 cup potato starch
- 2/3 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 2 teaspoon baking soda
- 3 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup vegetable or canola oil
- 1 cup brown sugar
- 1 cup sugar
- 2 egg
- 3 teaspoons vanilla extract
- 4 cups grated zucchini
Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoons vanilla
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees.
- Grease a cake pan and set aside.
- Squeeze excess liquid out of the zucchini by placing it in a strainer and pressing with your hands, or use paper towels to squeeze out some of the moisture. (Taking out some moisture helps the cakes texture, especially if you have a large zucchini).
- Combine white rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and spices in a bowl. Set aside.
- In another bowl, combine oil, sugars, eggs, and vanilla. Stir until smooth.
- Stir in zucchini.
- Add dry ingredients and stir just until well combined.
- Spread batter into cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5-10 minutes. Remove from pan and finish cooling on wire rack.
- While the cake is cooling, make the frosting by beating cream cheese in a bowl.
- Slowing, add powdered sugar, and mix on low until powdered sugar is mixed in.
- Add vanilla extract and milk.
- Beat well.
- Add more milk if needed for the desired consistency.
- Once the cake is cool, spread frosting on cake.
Notes
You can use a gluten free flour blend in place of the individual gluten free flours, but the results will be better as written in the recipe.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 290Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 318mgCarbohydrates: 56gFiber: 2gSugar: 35gProtein: 4g
Nutritional values are approximate and aren't always accurate.
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