Preheat oven to 300 degrees F (148 C) and butter and flour an 8x8 pan with dairy-free butter or cooking spray and gluten-free flour.
In a large mixing bowl, whisk together sugar, oil, applesauce, eggs, and zucchini. Add vanilla, baking soda, baking powder and cinnamon. Lastly add almond meal, gluten free flour blend, and gluten free oats and whisk again to combine. The batter should be slightly thick but very easy to pour.
Pour batter into your pan and bake for 45 minutes - 1 hour, or when a toothpick inserted comes out clean and the edges are golden brown.
While cooling, make your frosting by beating dairy-free butter and cream cheese together, then add vanilla and beat again. Add powdered sugar 1/2 cup at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable.
Once the cake is fully cooled, frost and serve immediately. You'll have leftover frosting.
The cake should keep covered in the fridge for several days, or in the freezer for several weeks. However, it's best when eaten fresh. Let set out for 10-15 minutes before serving if refrigerating so it warms a bit and becomes more tender.
To adapt this recipe into more of a zucchini bread, reduce the cane sugar to 1/2 cup (as original recipe is written) and forgo the icing!
*You could make this recipe vegan by subbing the 2 chicken eggs for 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water). However, I did not try the recipe that way and can't guarantee it will yield similar results. *Gluten-free flour blend: 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour. *You can substitute an equal amount of our NEWMinimalist Baker Gluten-Free Flour Blend for the gluten-free flour blend in this recipe. *This recipe is from the kitchen of my aunt and beloved godmother, Donna Parks. *Nutrition information is a rough estimate calculated with frosting.