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Gluten-Free Zucchini-Almond Cake


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.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, July/August 2012


  • 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


  1. 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.

  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.

Cook's Notes

Shopping Tip
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.

Reviews Add a comment

  • MS112579910
    29 SEP, 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.
  • stellaps
    22 AUG, 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.
  • cv10
    15 FEB, 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.
  • Linde
    7 FEB, 2013
    sooo light and delicious. and a great cake for all your extra garden zucchinni!