Zucchini-Almond Cake (Gluten-free)

Source: Everyday Food Magazine


  • 1/4 cup unsalted butter, melted, plus 5 tablespoons, room temperature

  • 1 1/2 cups almond flour (spooned and leveled)

  • 1/4 cup plus 2 tablespoons potato starch (spooned and leveled)

  • 1 1/4 teaspoons baking powder

  • 1/4 teaspoon fine salt

  • 3 large eggs, room temperature

  • 1/2 cup packed light-brown sugar

  • 4 teaspoons pure vanilla extract

  • 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid

  • 8  ounces cream cheese, room temperature

  • 1/3 cup confectioners’ sugar


  1. Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line with parchmentpaper and butter. Whisk together almond flour, potato starch, baking
    powder, and salt.

  2. Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water.
    Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue
    to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot
    and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.

  3. With a rubber spatula, gently fold in melted butter, flour mixture, 1 tablespoon vanilla,
    and zucchini. Pour into pan and bake until cake is golden brown and a toothpick
    inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake
    cool completely in pan on a wire rack. Invert onto a cake platter.

  4. With mixer, beat together room-temperature butter, remaining 1 teaspoon vanilla,
    and cream cheese until fluffy, about 3 minutes. Add confectioners’ sugar and beat until
    combined. Spread on top of cake.

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