Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

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Ingredients

Cake
Frosting

Directions

Instructions Checklist
  • Cake:

    Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.

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  • 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 pale, thick, and cool to touch, 7 to 10 minutes.

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

  • Frosting:

    With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Cook's Notes

Shopping Tips

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.

Pure vanilla extract is always gluten-free, but check your baking powder: Brands made with corn or potato starch are okay, but those that use wheat starch are not.

Variations

When Martha made this cake on "Martha Bakes," she doubled the batter ingredients and tripled the frosting ingredients to make a two-layer cake.

Reviews (7)

104 Ratings
  • 5 star values: 19
  • 4 star values: 32
  • 3 star values: 29
  • 2 star values: 20
  • 1 star values: 4
Rating: 3 stars
07/12/2019
The recipe on the video calls for 5 tbls of butter, not 4.. also the video refers you to a very different cream cheese recipe at martha stewart.. Haven't thf frosting yet, but I question why the differences in recipes!
Rating: 1 stars
06/06/2018
This is not the recipe from Martha Bakes episode 812. A shame but it seems Martha would rather have you buy her book but, beware here too. The book recipe is not the one on the episode either :(
Rating: Unrated
08/24/2017
Off the top of your head, is this low in carbs?
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Rating: 5 stars
09/29/2013
Num num! You'll be glad you made this! And also, I made it with plain AP flour because I didn't have the potato (I'm not GF), and I used white sugar. Also added some almond extract instead of vanilla. I think that was the best idea. Beware. This was a weird cake to bake. I felt funny about it (you'll see what I mean when you make it) but it turned out great, and took exactly the amount of time the recipe stated.
Rating: Unrated
08/22/2013
Well written - recipe works exactly as stated- not always true. My guests declared it to be the best gluten free dessert they had ever eaten. It is so good I will make it again and I have no gluten issues.
Rating: Unrated
02/15/2013
Unbelievably good! Made this as a cupcake and served it at the mayor's taste of town event and no one knew it was gluten free. We make them all the time and freeze the extras. Just take out a few minutes before serving to warm to room temp. Freezes very well.
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Rating: Unrated
02/07/2013
sooo light and delicious. and a great cake for all your extra garden zucchinni!