It’s absolutely incredible, moist, hearty, slightly crumbly, sweet, and delicious. That’s where. Our air conditioner happened to go out the weekend I baked it, which meant sweat was pouring down my hairline as I was whipping up the icing. It was a true act of love and so, so worth it. The minute the cake was done I popped it in the freezer so I could ice it as quickly as possible, with THIS STUFF. Dairy-free cream cheese icing. Thank you dairy-free “dairy products.” My gut owes you one. In this here icing we have: Tofutti dairy-free cream cheeseEarth Balance vegan butterVanilla extract& Powdered shuga So creamy, light, slightly tangy, and just as good as the real stuff – guaranteed. Let’s put it on that cake, shall we? Wow. This cake is INSANE. The almond meal gives it a nutty, hearty texture and flavor. The zucchini adds moisture and plenty of vitamins C and B and fiber. Applesauce and cane sugar add just the right amount of sweetness. And the icing sends it over the TOP! To keep this cake gluten-free, I used gluten-free oats, almond meal and my favorite gluten-free flour blend. The good thing is it has many elements + an egg for binding, so even if you use a slightly different flour blend, it should turn out fine. I HAD to have this cake before the summer ended. I adapted the recipe from a family favorite that belongs to my aunt Donna. Donna and I have so much in common: July birthdays, loud laughs, and an extreme love for sweets. No wonder she and I gush over this cake… If you are skeptical of your ability to bake a gluten-free cake, don’t be. This one only requires 1 bowl! This cake is also very forgiving. I made it the next day as cupcake/muffins and they turned out wonderfully. The important thing is: Make this recipe! Your family and friends will love you for it – promise.
