Spiced Zucchini Sweet Potato Cake

Gluten free sweet potato cake packed with zucchini and cozy spices like cinnamon, nutmeg, ginger and allspice! This healthy sweet potato cake is naturally sweetened with pure maple syrup and frosted with a yummy orange & cinnamon infused cream cheese frosting that's easily dairy free! Don't forget the delicious almond butter caramel glaze either.

INGREDIENTS

Dry ingredients:

  • 2 cups packed super fine blanched almond flour (I use Bob's Red Mill)
  • ½ cup coconut flour (do not pack)
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • 1/2 teaspoon salt

Wet ingredients:

  • 4 large eggs, at room temperature
  • 3/4 cup pure maple syrup
  • ½ cup natural creamy almond butter
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked sweet potato (from 1 large roasted sweet potato)
  • 2 cups shredded zucchini, that’s been squeezed of ALL excess moisture with a paper towel
  • 1 tablespoon melted and cooled coconut oil

Mix-ins:

  • ¾ cup chopped pecans (or sub walnuts)

For the frosting:

  • ½ cup salted butter, at room temperature (or sub vegan buttery stick)
  • 8 ounces plain cream cheese, at room temperature (or sub dairy free cream cheese)
  • 2 ½ cups powdered sugar
  • 1 tablespoon fresh orange juice
  • Zest from 1 orange
  • ½ teaspoon ground cinnamon

For the salted caramel drip topping:

  • 2 tablespoons coconut oil
  • 2 tablespoons pure maple syrup
  • 3-4 tablespoons natural creamy almond butter
  • 1/4 teaspoon sea salt
Spiced Zucchini Sweet Potato Cake #cakerecipes


INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
  2. In a large bowl, whisk the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt together. Set aside.
  3. In a large bowl, whisk together eggs, pure maple syrup, almond butter, vanilla extract until smooth. Then stir in the mashed sweet potato and shredded zucchini. Finally stir in the melted and cooled coconut oil until it’s well incorporated. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
  4. Full instructions visit @ambitiouskitchen

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