Zucchini Cake (gluten free)
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lolli_d
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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.
lolli_d New South Wales, Australia
Ingredients
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
Directions
Preparation:30min › Cook:35min › Extra time:1min › Ready in:1hour6min
- 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!).
- In a large mixing bowl, put the sugar, oil, and linseed mix and stir until totally combined.
- Add the zucchinis, dried fruit and walnuts.
- Add the flours (sift in if using non-gluten free flour), bicarbonate of soda, baking powder and spices. Mix well.
- 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.
- 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.
- 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.
- Allow the cakes to cool in the tins and then turn out onto a cooling rack.
- To make the icing, put the cream cheese and butter into a large mixing bowl. Add the zest and juice from the limes.
- 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.
- Place one of the cakes onto your serving plate. Smear half of the icing over it, and sandwich the other cake on top.
- 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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