Moist Paleo Zucchini Spice Cake (Gluten-free, Low FODMAP)

one slice being served from zucchini spice cake

Moist Paleo Zucchini Spice Cake (Gluten-free, Low FODMAP)

Paleo Zucchini Spice Cake is ever-so-moist, rich with spices and utterly delightful and satisfying. Serve it with tea or coffee, for breakfast, snack, afternoon tea, dessert or for the holidays. Use frosting, glaze or serve alone. Very versatile and a wonderful use for zucchini.

Course Afternoon tea, Breakfast, Brunch, Dessert, Snack

Cuisine American, British, Mayan

Keyword cake, cassava flour, honey spice, paleo, zucchini

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 134kcal

Author Megan

Cost $3

Equipment

cake pans
oven

Ingredients

1 cup zucchini , grated
2/3 cup cassava flour , Otto's brand: see sourcing below in Recipe Notes
3 whole eggs pasture-raised preferred, room temperature
1/2 cup maple syrup
1/3 cup flax seed meal
1/4 cup lard or butter, melted and cooled slightly
3 Tablespoons carob powder or fair trade cocoa powder, see Recipe Notes for sourcing (Use cocoa option for Low FODMAP.)
1-1/2 teaspoons cinnamon
1-1/2 teaspoons vanilla extract
1 teaspoon baking soda , sifted
1/4 teaspoon sea salt

Instructions

Preheat oven to 350℉. Grease cake pan(s) or bundt pan. (I use sustainably-sourced lard.)
Place dry ingredients in medium sized bowl: cassava flour, flax seed meal, carob or cocoa, cinnamon, sifted baking soda and sea salt. Whisk to mix.
Place wet ingredients in high powered blender (or use a bowl and hand-held mixer): zucchini, maple syrup, eggs, melted fat, and vanilla. Blend briefly to mix, about 5 seconds.
Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds.
Pour batter into prepared pan or pans. Bake in preheated oven until toothpick inserted in center comes out with moist crumbs adhering. Times will vary according to pan size:Cake pan(s): 25 minutes. Bundt pan with doubled recipe: 50-55 minutes
Allow cake to cool 1 hour before unmolding. If you want the glaze to sit on top (see photo below), freeze cake for 20 minutes first to facilitate the glaze setting. Omit the short freezing time if you want the glaze to soak in. See Glaze Recipe below in Recipe Notes.

Notes

You can buy Otto's Cassava Flour here. They offer the best price and FREE shipping.
This is the toasted carob powder I recommend.
This cocoa powder is FAIRLY TRADED. Many cocoas are not, even if they're organic and non-alkalized etc. Please support fair trade. Children and families working long hours for low wages is NOT something we should support.

Glaze Recipe

Melt and measure 1/4 cup cocoa butter (Fair Trade). Stir in 1 Tablespoon maple syrup. They will not mix well, staying somewhat separate. The flavor will be great.
When the cake is chilled, stir and spoon the glaze over the cake decoratively. It will harden and solidify quickly. Garnish with good quality cinnamon.

Nutrition