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Paleo Zucchini Cake with Cream Cheese Frosting

Let’s make Paleo Zucchini Cake with Cream Cheese Frosting! A delicious gluten-free zucchini cake recipe and a homemade cream cheese frosting to smear on top.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 8

Ingredients

Scale

Zucchini cake:

  • 2 large eggs
  • 1/4 cup avocado oil
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 cups shredded zucchini (squeeze out moisture!)

Cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and grease an 8 inch round cake pan
  2. Whisk together eggs, avocado oil, sugar, vanilla extract and apple cider vinegar in a large bowl
  3. Add in almond flour, arrowroot flour, coconut flour, baking soda and cinnamon until smooth
  4. Fold in zucchini then pour batter onto grease cake pan
  5. Bake in oven for 20-25 minutes (or until edges are golden and you stick toothpick in center and it comes out clean)
  6. While cake cools, make the frosting by creaming together frosting ingredients with a hand mixer until fully combined
  7. Frost cake once cooled then slice and enjoy!

Notes

*Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months

  • Author: Rachel