Zucchini Cake (gluten free)

    1 hour 6 minutes

    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.


    New South Wales, Australia
    14 people made this

    Serves: 10 

    • 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

    Preparation:30min  ›  Cook:35min  ›  Extra time:1min  ›  Ready in:1hour6min 

    1. Heat oven to 160 degrees Celsius. Grease two 20cm round cake tins, and line the base with baking parchment (or you can do one cake at a time – whatever your tools and oven allows!).
    2. In a large mixing bowl, put the sugar, oil, and linseed mix and stir until totally combined.
    3. Add the zucchinis, dried fruit and walnuts.
    4. Add the flours (sift in if using non-gluten free flour), bicarbonate of soda, baking powder and spices. Mix well.
    5. Slowly add milk, more or less as you see fit. You are aiming for a mix that will fall slowly from a wooden spoon. This varies as it depends on the water content from the zucchinis.
    6. Divide the mix between the two cake tins, smooth the tops with the back of a wooden spoon, and place in the centre of the oven.
    7. Bake for about 35 minutes. The cake is done when it has risen, is golden and springy to touch. A skewer should come out clean.
    8. Allow the cakes to cool in the tins and then turn out onto a cooling rack.
    9. To make the icing, put the cream cheese and butter into a large mixing bowl. Add the zest and juice from the limes.
    10. Sift in half the icing sugar and mix well to combine. Slowly add the remaining icing sugar until you come to a consistency you like.
    11. Place one of the cakes onto your serving plate. Smear half of the icing over it, and sandwich the other cake on top.
    12. Cover the top of the cake with the rest of the icing, spread it out using a knife, then make pretty as you like! For the actual birthday cake, I topped it with the zest of another lime, and sprinkled a few broken walnuts and Craisins on top.

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