Gluten-Free Zucchini Cake

Thankyou! I love this!
I didn’t have white rice flour so used sorghum flour instead, in the gf flour blend.
I also used 3/4 cups of honey instead of sugar, squeeze most of the liquid from the grated Zucchini. Lastly switched gf oats for quinoa flakes.
Cooked at 150°C for 30mins

Hello! I made this recipe today and it was delicious! I am vegan, so instead of egg or flax egg, I used 6 tablespoons of Aquafina slightly whipped and it worked beautifully! Thank you for your recipes and I use them ALL the time! Sarah

Very good! Made it as bread in a 9 x 4 loaf pan, and raised the oven temp to 325 degrees. My batter was somewhat thicker than you described — I used oat flour instead of oats, which have been the reason. Reduced the sugar by half, as suggeste. Turned out great! Will make it again…

Love this! My husband, who is a new vegan, loved it too!

This recipe is amazing! I made muffins instead and baked them for about 30 mins at 325 F. I used the flax egg recipe instead and they turned out fluffy.

Delicious cake! I made it egg free with 1 flax egg and 1 powdered egg replacer and it turned out perfect. I was expecting a dense cake when I made that change, but it was fluffy, had a perfect crumb and was moist without being dense. My kids liked it as well. I am making it for a second time today and look forward to digging in!

This cake is a big hit! There are always lots of zucchini to use up this time of year, and GF is a must. Thanks for this one!

I switched out the vanilla for fresh lemon juice, and also put in a good amount of lemon zest (about half a lemon’s worth). I love the combination of lemon and almond meal.

Putting it in the fridge is probably a must – we did not in the first day, and it became extremely crumbly. A good excuse to put it in a bowl with some sorbet on it, so no one is complaining…

I made this vegan by substituting 2 chia eggs (2 Tbsp ground chia mixed with 5 Tbsp water) for the hen’s eggs. I whipped the chia eggs, sugar, oil and the apple sauce until it was light and fluffy in my stand mixer. Then just followed the recipe. It baked high and quite light considering the oats and almond flour. I am serving it with a simple 5 ingredient date/cashew icing. Delicious! Thank you so much for sharing this great recipe.

This cake is very moist, I used Follow Your Heart Eggs, using their recommended baking recipe. The flavor is nice too. Will be good with cup of tea. I did not make the frosting. I made your gf flour blend, and will continue to use it for other baking needs.
Thank you
Trina

Made a browned butter bourbon cream cheese frosting version by browning the vegan butter (miyokos brand browns sooo well) and adding a tablespoon or two of bourbon. Delicious!

Another tasty recipe! For my oven, the bake time was only 35 minutes.

I accidentally used coconut flour instead of almond flour, and the cake is delicious, moist and flavourful. So easy as well, thank you! Great recipe to use when you have an abundance of zucchini in the garden.

I doubled the recipe and made muffins with a commercially available gf flour, used brown sugar in the reduced amount recommended for more important of a bread rather than a cake, substituted chia seeds and water for the eggs (same proportions as the flax egg), and probably used more zucchini than the recipe specified. I filled the muffin cups a little more than halfway and baked them at 350 for 20 minutes. Perfect for breakfast!

Oh so very good!

Nutty, sweet and heavenly!

I made two diffrent cakes one I substituted the cane sugar for about 1 1/2 cups of pitted Arabe Dates (Sweeter than Medjool dates), and the second exactly as the recipe, and they both tasted so good, and you could barely taste the difference!

Thanks, Dana!

These are amazing. I made a few changes for what I had on hand.

Bob’s red mill egg replacer, spelt flour, coconut sugar, added pecans and doubled the recipe but not the sugar.

They turned out dense and moist and so so good. I didn’t even make the icing. I had enough dough to make one pan of donuts and one cake. The donuts were my favorite because they were done in 30 minutes and a little more moist/dense than the cake.

I basically use the site for all my recipes and I have yet to have something not turn out amazing. Thanks so much!

I tripled this batch and it turned out moist and lovely and delicious! I didn’t change a thing and it was perfect! Thank you!

This recipe is a hit! I’ve made it 5 times now this zucchini growing season and everyone I’ve served it to absolutely loves it. The inclusion of oats and almond meal adds a richness to the cake that makes it so yummy yet not dry due to the moist zucchini, applesauce, and oil. I used canola oil for the best results. I’m grateful to be able to enjoy such a high-quality gluten-free treat!

I have made this several times (with regular cream cheese frosting) and it’s SO good. Everyone loves it, even those who don’t eat gluten free.

I made this today and it was delish! I couldn’t get all those flours so I used 2 part white rice flour, 1 part tapioca flour and 1 part coconut flour and it came out well. I’m eating it without the icing to keep it a slightly healthier and its still yummy. I have so many courgettes from my allotment I’ll definitely be making this again I think maybe next time with a cashew icing which I think would go well. Thanks a lot for the recipie!

Thank you! This reminded me of an old family favorite Bundt pan recipe from the early 1990s- which is why I used and wanted to recommend pineapple in place of the applesauce. I used canned organic chunks that I pureed in the same mini food processor as the zucchini. I also threw in some extras just coarsely chopped. Otherwise I followed your recipe exactly, except I also set the oven for 325. It took about an hour and did cook completely in the middle, which was a concern. Delicious!
Your pictures show 3 zuchinni- 2 medium ones were enough.
I frequently make variations on cream cheese or butter cream icing and it is easy to freeze in a plastic tub if you are also freezing the cake

I have made many recipes from this site and love them but this cake/recipe is not for me as it is too dense. The frosting is very good though, albeit I added only half of the sugar. Top tip – add sugar slowly and taste as you go so as not to make it too sweet.

10/10 So easy! If you’re a lazy baker like me you will love this! I made this several times and it’s fullproof. So glad to have amazing non-dairy recipes from a fantastic baker. I just made 2 batches and so I plan to freeze half.

I made one batch in muffin tins, it takes about the same time because the zuchini is very moist since this recipe doesn’t ask to squeeze the juices out. They rise so nicely!

My substitutions: I used multi-purpose flour instead of gluten-free. And a mix of coconut meal and flax meal instead of almond meal. I used a mix of brown sugar and date sugar. I added chocolate chunks ( a whole bag).

This is the best recipe I have ever made! If I could eat one food for the rest of my life this would be it:)

Modifications:
– I made 12 muffins instead of cake
– did not make the icing (it was the perfect sweetness for muffins without)
– grated some nutmeg into the mix

Delicious! I used this recipe to make muffins – it made 12 golden, fluffy, moist muffins. I used 1 shredded apple instead of applesauce, cut the sugar in half, and subbed chinese five spice for cinnamon. The batter was thicker than described in the recipe (probably due to the changes I made in recipe), so I added about 1/4 cup of oat milk. Some of the best GF muffins we’ve ever made in this kitchen :) Thank you Minamilist Baker!

So easy and delicious! My favorite part was the slight crunch of the oats! For the cake, I used the coconut oil option and used slightly less than the 1 cup of sugar, but I think it would have been good with the full cup. For the icing, I used regular dairy ingredients and only needed a little over 1/2 cup of the confectioners sugar. We didn’t have any icing leftover…yum! This has definitely become one of my go-to food blogs, especially as we try to go more healthy/meatless.

I made this for the holiday season. It caught my eye because it was so easy and, you know, so much going on! I used all-purpose flour and flax eggs. I doubled the recipe and used two 8″ rounds. I tossed one in the fridge for a party in 2 days and went ahead and bagged half of the cream cheese frosting and refrigerated that as well. I frosted the other with the cream cheese frosting, I used Violife vegan cream cheese, and used a stencil to decorate and called it Hanukkah cake for my husband. It didn’t last long enough to know how it stored. The refrigerated cake and frosting came to room temp nicely and was loved by all, even the non-vegans. Highly recommended if you want something not so sweet.

This was SOO GOOD! Very moist. I used 1/2 maple syrup instead of sugar and added Chinese 5 spice along with the cinnamon. I used 2 cups of zucchini too and it came out awesome, just took longer to bake.

I use this as a coffee cake. I subbed apple sauce with a shredded apple and replaced sugar with 3/4 cup of maple syrup. The cake came out perfect and tasty. For the frosting, I halved it since I’m eating this for breakfast :). Thanks for a great recipe!

That’s crazy how we have all loved it in my family! I’ve made it vegan w/out eggs and added some nuts cause we adore them and today it’s 3rd time for me to prepare it, each time I add sth or change a bit some part of ingredients and it turns out delicious no matter what!!! Such a pity I didn’t find it earlier as zucchini season is not so long. Sending hug and thanks xoxo
PS Hope you’ll post more vegan cakes with seasonal vegetables , cause I’m sick of making only coconut milk cakes, which are kind of leading in vegan sweets

Yes, yes, and yes. This cake was awesome, all three times I have made it. We have lots of zucchini and ball squash in the garden right now. I ground up the oats, used a kids smoothie pouch (pear blueberry chia, I believe) in place of the applesauce, and doubled the cinnamon. I also used less sugar the first time, and it’s still delicious. I frosted it with a regular cream cheese frosting. My husband, kids and I devoured it. Thanks for such a wonderful recipe!

After finding this recipe, I have made these muffins a dozen times, at least. They always get rave reviews from people who have all types of diets, including people who eat everything! They are a guaranteed crowd pleaser. Thank you, so much, for putting together such a fantastic muffin!
p.s. Flax eggs are quick & easy to make; I use them in place of chicken eggs when I bake all the time

I made this cake but did not use the eggs. I am vegan, so i used egg replacer and it came out very good and healther than with the eggs

I made these tonight for Christmas Eve. They were wonderful! Absolutely delicious!!! Nothing at all was lost from them being vegan. I used the cream cheese frosting recipe that you linked and it was really good, as well. Next time, though, I will cut the frosting recipe in half. It was definitely way too much (although I enjoyed eating a lot of it out of the bowl, heehee!)

Thanks!!

I loved this recipe! I made mine into a zucchini bread and substituted the nut meal and oats with 1-cup gold flax meal. I also did not have apple sauce so I grated an apple. I also added dark chocolate chips! It is delicious!!!

I am absolutely in love with this blog because the recipes are delicious, easy and allergen-friendly. It saves my life and from feeling like I am missing out. Thanks for the beautiful recipes.

i LOVE this recipe! i’m allergic to eggs, so i made it first per recipe using equivalent egg replacer and found it a little dense, so the second time tweaked the recipe a little based on the results of the first.

i used bob’s red milk egg replacer powder. the second time i made it, i used 3 tsp powder + 5 tbsp water (to make it more “egg white” heavy) and added another 1/2 tsp baking powder. for personal preference, i cut back on sugar to 1 1/4 cups and added 1/2 tsp allspice and 1/4 tsp nutmeg. i raised the oven temp to 325 degrees and baked for 45 min. perfect light, fluffy texture!

I made this yesterday. It’s a great recipe that really works and is delicious. The only change I made was using plain greek yogurt in place of the applesauce. Thanks for a great recipe!

I made this cake yesterday using my family’s gluten free flour blend. I did not have the ingredients for the icing so I made a brown sugar frosting instead. It turned out absolutely delicious! In my area, zucchini grow very well and I always have a bumper crop. This is a great cake recipe for my zucchini.

I have made this recipe five times now and can’t get enough of this moist delicious cake. I’m vegan so used the flax eggs and they worked perfectly. Since zucchini season is over, I’m now making this into a carrot cake ? using the same amounts but adding shredded carrots instead of zucchini plus a handful of raisins and walnuts to the mix. I added fiori di sicilia (a combination of citrus and vanilla) to the icing which gives it a nice zing. Thank you for sharing such a great recipe!

This recipe is great! I added some grated zucchini to the frosting just for fun. I served it for dessert as part of my “zucchini 7 ways” feast to use up our bumper crop.

Hi! This is my first time making a recipe from this site. I am neither vegan nor gluten- free in my diet, but wanted to reduce consumption of gluten.

In short I had to make some modifications because I didnt have all ingredients, nonetheless, the recipe was a great starting point and the results were delicious!

Next time i will do the same and also reduce sugar to 1/2c as it was too sweet for my family.

Mods:
1. Homemade makeshift applesauce (vitamixed 6 apples, 2 slices of lemon, 2 tsp cinnamon, 1.5 c water – makes way more than needed for this recipe)
2. Adapted GF flour mix from this site (didnt have tapioca or wh. Rice flour so subbed with 1/2c wh. Wheat flour)
3. Only had 1c of zucchini (squeezed all water out) – so subbed in an extra 1/2c of the homemade applesauce
4. Used 2 eggs
5. Yield of 18 muffins @300 for 30 min
6. Added a few chunks of walnut in each muffin

Thank you @minimalistbaker!

Looking for a recipe to use up some zucchini. Used 1/2 cup sugar, 1/2 cup wholewheat flour and 1 cup white flour, olive oil, and baked in a loaf tin for 45 min. with chopped walnuts and dark chocolate chips. Super yummy as is or topped with coconut yogurt. This won’t last long, my husband said it’s the best thing I’ve baked….