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Zucchini Cake With Two Frostings (gluten free, dairy free)

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple PieSchool is starting.  Fall is coming.  But don’t think it’s too late for another zucchini treat!

We get quite a bit of zucchini from our garden every summer.  So I’m always trying to find new ways to use it.

This year I created a gluten free dairy free zucchini cake.  To make it extra special I came up with two kinds of frosting.  One is a cream cheese icing.  The other is a dairy free cinnamon sugar buttercream.

Both frostings are equally delicious.  I like the tang and lightness of the cream cheese icing.  My kids really liked the cinnamon sugar frosting.

One of the best parts about this cake is that it’s packed with two cups of zucchini.  It’s also very allergen-friendly and refined sugar free.

Zucchini cake works well as a breakfast (like coffee cake) or as a dessert.  We even ate some for dinner with soup.  It’s good no matter how you serve it.

Kick off the school year with a special treat that is also very healthy.  Zucchini cake is the perfect fit.

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple Pie

Zucchini Cake With Two Frostings
Serves 12
A light zucchini cake that is gluten, dairy and nut free - with two frosting options.
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Cake
  1. 2 cups any combination gluten free flours (rice, tapioca, sorghum, amaranth, teff)
  2. 2 cups grated zucchini
  3. 1 cup cane sugar or coconut sugar
  4. 2 tsp. aluminum-free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1/2 cup butter, coconut, lard or palm shortening - soft/room temp
  9. 2 eggs
  10. 1 tsp. vanilla
Cream Cheese Frosting
  1. 1/2 cup whole milk yogurt or coconut milk yogurt
  2. 2 Tbsp. maple syrup
  3. 1/2 cup tapioca flour
  4. 1/2 tsp. vanilla
Dairy Free Cinnamon Sugar Frosting
  1. 1/2 cup organic palm shortening (can be replaced with butter if you tolerate dairy)
  2. 1/2 cup coconut sugar
  3. 3 Tbsp. maple syrup
  4. 1 tsp. vanilla
  5. 3/4 tsp. cinnamon
Zucchini Cake
  1. Heat the oven to 350*F. Grease an 8x11" baking pan.
  2. In a large bowl combine all of the cake ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 45 minutes. Allow to cool before frosting.
Cream Cheese Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Let sit in the refrigerator at least 15 minutes before using.
Dairy Free Cinnamon Sugar Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Use immediately or cover for use later.
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2 comments

    • Mary says:

      When I make dairy free baked goods I also have to make them rice free for my son (he is allergic to both). So I almost always do part tapioca and then part one other gf flour like amaranth or sorghum. So 1 cup tapioca and 1 cup one of the others.

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