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. Martha made this recipe on "Martha Bakes" episode 812.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- 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.
- 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.)
Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g
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DReAm Hanjra
[email protected]This cake was amazing! It was so moist and flavorful, and the almond flour gave it a nice texture. I will definitely be making this cake again and again.
Alan Valerio
[email protected]The cake was a bit too sweet for my taste, but otherwise it was good. I might try reducing the amount of sugar next time I make it.
Dugba Emmanuel
[email protected]This cake was delicious! It was moist and flavorful, and the almond flour gave it a nice nutty flavor. I will definitely be making this cake again.
Rosely ruseve
[email protected]I wasn't sure how this cake would turn out, but I was pleasantly surprised! It was moist and flavorful, and the almond flour gave it a nice texture. I will definitely be making this cake again.
Gracie Smith 6144
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved it. The cake was moist and flavorful, and the almond flour gave it a nice touch. I will definitely be making this cake again.
James Gabora
[email protected]This cake was a bit dry for my taste. I think I might have overbaked it, but I'm not sure. The flavor was good, but the texture was a bit disappointing.
Sk Pipol (Sk pipol)
[email protected]This cake was easy to make and turned out great! I used a bundt pan and it came out perfectly. The cake was moist and flavorful, and the almond flour gave it a nice texture. I will definitely be making this cake again.
Hilal Khan
[email protected]Followed the recipe exactly and the cake turned out perfect. It was moist and delicious, with a beautiful golden crust. I will definitely be making this cake again.
Melissa Riley
[email protected]The cake was a hit! My family loved it and even my picky eater asked for seconds. The cake was moist and flavorful, and the almond flour gave it a nice nutty flavor. I will definitely be making this cake again!
Ohad Raza
[email protected]This zucchini almond cake was incredibly moist and flavorful! I loved the combination of almond flour and zucchini, and the cake had a wonderful texture. I also appreciated that the recipe was gluten-free, making it a great option for those with diet