Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for gluten-intolerant guests.
- 1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
- 1 1/2 cups almond flour (spooned and leveled)
- 1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
- 1 1/4 teaspoons gluten-free 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
Look for almond flour (also called almond meal) in the baking aisle. To keep it fresh, freeze in an airtight container for up to 1 year.
Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line with parchment and butter paper. Whisk together almond flour, potato starch, baking powder, and salt.
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.
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.
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.