Gluten-Free Carrot Zucchini Cake

Gluten-Free Carrot-Zucchini Cake made with almond and white rice flour and topped with an easy cashew frosting. A delicious seasonal cake that is egg-free, vegan, and refined sugar-free!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 390kcal

Author Tessa

Ingredients

¾ cup finely grated zucchini, squeezed of excess liquid
1 cup finely grated carrots, squeezed of excess liquid
2 flax eggs 2 tablespoons ground flaxseeds + 6 tablespoons warm water
¼ cup coconut sugar 33 g
½ cup white rice flour 88 g
1 ½ cups almond flour 157 g
2 tablespoons arrowroot starch cornstarch works too (23 g)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 tablespoons coconut oil, melted and slightly cooled
1 tablespoon lemon juice
½ cup maple syrup
2 teaspoons pure vanilla extract I use Rodelle
½ cup walnuts chopped, extra for topping

Vegan Cashew Frosting

1 cup raw cashews, rinsed soaked in hot water for 10 min
¼ cup maple syrup
2-4 tablespoons unsweetened almond milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2 pinches of ground cinnamon

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan (8x4x2) with coconut oil or cooking spray. Line the loaf pan with parchment paper.
Make your flax eggs in a small bowl and set aside for at least 5 minutes. Grate the zucchini and carrots, squeeze out the excess liquid, and set aside.
In a large bowl, combine coconut sugar, white rice flour, almond flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, and ginger. Whisk to combine. Add flax eggs, coconut oil, lemon juice, maple syrup, and vanilla extract. Stir until mixture is evenly combined.
Fold in zucchini, carrots, and chopped walnuts. Transfer batter to prepared loaf pan. Shake gently side to side to even out batter. Bake for 40-50 minutes. A toothpick should come out almost completely clean and the center should be set. Allow cake to cool completely in pan on a wire rack.
While the cake bakes, allow your cashews to soak in hot water for at least 10 minutes. Drain the cashews and rinse them. Transfer cashews to a high speed blender.
Add maple syrup, almond milk (starting with 1 or 2 tablespoons, add more after blending if needed), lemon juice, vanilla extract, and cinnamon. Blend on high until smooth. Place cashew frosting in the refrigerator until it is time to frost.
Use parchment paper flaps to remove cake from pan. Frost with cashew frosting or other desired frosting and top with additional walnuts. Slice and serve.

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