Gluten-Free Zucchini Cake (Dairy-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-bowl gluten-free zucchini cake that tastes like the original, made with wholesome ingredients and topped with dairy-free cream cheese icing. Moist, tender, and inclusive of dietary needs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/2 cups grated zucchini
- 1 tsp vanilla
- 1 cup raw or organic cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 large eggs*
- 1 tsp cinnamon
- 1 1/2 cups gluten-free flour blend*
- 3/4 cup almond meal ((ground from raw almonds))
- 1/4 cup gluten-free oats
- 1 pinch salt
- 4 Tbsp non-dairy butter ((such as Earth Balance // softened))
- 2- 2 1/2 cups powdered sugar ((1/2 lb. yields ~2-2 1/2 cups))
- 4 ounces "Tofutti" dairy-free cream cheese ((softened))
- 1/4 tsp pure vanilla extract
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 237mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.