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Zucchini Cake (gluten free)
I made this cake with gluten-free flour, though you can make it with normal plain flour too – just make sure you sift it in. I used skim milk – you can use soy or rice milk if you wanted to. The icing is the ultimate! You could also change up the lime rind to orange/lemon rind if you wanted to. If you’re ... Full description
I made this cake with gluten-free flour, though you can make it with normal plain flour too – just make sure you sift it in. I used skim milk – you can use soy or rice milk if you wanted to. The icing is the ultimate! You could also change up the lime rind to orange/lemon rind if you wanted to. If you’re making it for a lactose/dairy free person, you can just use a dairy free spread to the total amount of the cream cheese and butter.
Ready in 1 hour 6 minutes
Ingredients
- 195g white caster sugar
- 105ml vegetable oil (I used Canola) + extra for greasing
- 3 tablespoons ground linseeds mixed up with 3 tablespoons milk
- 275g zucchini, grated
- 50g sultanas
- 50g Craisins
- 50g chopped walnuts
- 195g Gluten free plain flour (I used Orgran gluten free plain flour)
- 30g rice flour
- 1 1/2 teaspoons bicarbonate of soda
- 2 1/2 teaspoons gluten-free baking powder
- ½ teaspoon nutmeg
- 1½ teaspoons mixed spice
- ½ cup milk + extra if required
- For the icing and filling:
- 500g icing sugar
- 150g cream cheese (I used light Philly cream cheese), at room temperature
- 75g butter, at room temperature
- Zest of 2 limes, and the juice of half a lime
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Preparation method
Prep: 30 minutes | Cook: 35 minutes | Extra time: 1 minuteReviews
