Almond Flour Zucchini Cake Recipe – Know the Secret Tips :- The Almond Flour Zucchini Crumb Cake with Cinnamon Streusel topping is similar to a coffee cake that has been infused with some zucchini. This recipe for a grain-free cake is packed with scrumptious taste, and the cinnamon topping is what really takes it to the next level.
Almond Flour Zucchini Cake Recipe – Know the Secret Tips
The zucchini cake should be stacked on a dish. On the occasion that zucchini season arrives, I become very enthusiastic about the prospect of preparing recipes for The BEST Almond Flour Zucchini Bread and zucchini desserts. For those who are passionate about baking with almond flour or creating dessert recipes that do not contain grains, this zucchini cake made with almond flour is an absolute necessity.
Ingredients
- 4 large eggs
- 1/3 cup coconut oil, melted*
- 1.5 tsp vanilla extract
- 2 cups (245g) almond flour, leveled
- ½ cup (60g) tapioca flour, leveled
- ½ cup granulated sugar
- 1/2 tsp ground cinnamon
- 1.5 tsp baking powder
- ½ tsp sea salt
- 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash),
Topping
- 2/3 cup (70g) almond flour
- 2 Tbsp brown sugar or coconut sugar
- 3 Tbsp coconut oil, melted
- 2 tsp ground cinnamon
- Pinch sea salt
Instructions
Prepare a baking dish measuring 8 inches by 8 inches by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit. Use a round pan that is 8 inches in diameter as well. It is recommended to remove the ends of the zucchini and then grate it using either a food processor or a box grater.
The amount of zucchini that you will need is one full cup. In order to incorporate the zucchini into the batter, there is no requirement to drain it first. It can be included in its current form. All of the dry ingredients, including almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt, should be mixed together in a large bowl until they are completely incorporated.
In a mixing dish, thoroughly combine the eggs and the melted coconut oil (or butter) until the mixture is completely incorporated (wet ingredients).
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When you have the liquid ingredients in the basin, pour the dry ingredients into the bowl and mix them together until you have a thick batter. There will be a significant amount of cake batter. This is a typical occurrence.
Incorporate the shredded zucchini into the batter and stir it until it is evenly distributed throughout the mixture. The batter should be transferred to the cake pan that has been prepared and spread out into an even layer. Put all of the ingredients for the cinnamon topping into a small bowl and whisk them together until they are completely incorporated.
The topping should be sprinkled on top of the cake batter. Aluminum foil should be used to cover the cake pan, and the cake should be baked for thirty minutes on the middle rack of the oven. After removing the foil, continue baking the zucchini cake for an additional twenty to thirty minutes, or until it has a golden brown color around the edges and turns out clean when tested in the center.
When cakes have attained an internal temperature equal to or greater than 190 to 200 degrees Fahrenheit, they are said to be completely cooked. Allow the zucchini crumb cake to cool for at least half an hour before slicing it and serving it. If you want to check the internal temperature to determine whether or not it is done, you can use an instant read thermometer (or a meat thermometer).
Nutrition
- Serving: 1slice (of 9)
- Calories: 335kcal
- Carbohydrates: 27g
- Protein: 8g
- Fat: 23g
- Saturated Fat: 10g
- Sodium: 212mg
- Fiber: 4g
- Sugar: 17g
Notes
If you prefer butter, you can substitute the coconut oil in the cake with one stick of unsalted butter, which is equivalent to half a cup. To make the topping, substitute three tablespoons of melted butter for the coconut oil mentioned in the recipe.
Please use the granulated sweetener of your choice, whether it be white sugar, brown sugar, sugar-free sweetener, coconut sugar, maple sugar, or any other type of sugar.