The air conditioner in our house broke down the same weekend that I made the cake, so I had to sweat as I was making the icing. This was an act of true love, and it was so worth it.

This stuff was used to ice the cake as soon as it was finished. Dairy-free icing made with cream cheese. I owe my gut one thank you for dairy-free products.

This icing is made of:

Tofutti dairy-free cream cheeseEarth Balance vegan butter

Vanilla extract

Powdered Shuga

It’s creamy, light, and slightly tangy. And it tastes just like the real thing.

Wow. This cake is insane. It has a hearty, nutty texture and flavor thanks to the almond meal. The zucchini provides moisture, vitamins B and C, and fiber. The sweetness is just right with the addition of apple sauce and cane sugar. The icing is what makes it a WINNER!

To make this cake gluten-free, I used my favorite gluten-free blend of flour, almond meal, and gluten-free oats. It’s good to know that it contains many ingredients + an egg as a binding agent so that you can use any flour blend.

This cake HAD to be eaten before summer was over. The recipe I used was adapted from one that belonged to my aunt Donna. Donna and I share so many things: loud laughter, July birthdays, and a love of sweets. It’s no wonder that she and I are both giddy over this cake.

Do not be skeptical about your ability to make a gluten-free dessert. This cake only needs one bowl!

This cake is very forgiving. The next day, I made them as muffins/cupcakes, and they were wonderful. It’s important to make this recipe. Your family and friends will love you, I promise!



  • 1 1/2 cups grated zucchini
  • 1 tsp vanilla
  • Cane sugar, raw or organic: 1 cup
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/4 cup olive, avocado, or melted coconut oil
  • 1/4 cup applesauce without sugar
  • Two large eggs*
  • 1 tsp of cinnamon
  • 1 1/2 cupsĀ gluten-free flour blend*
  • Almond meal (ground from raw almonds), 3/4 cup
  • 1/4 cup gluten-free oats
  • One pinch of salt


  • Earth Balance or other non-dairy softened butter is a good substitute.
  • Half a pound of powdered sugar yields 2-2 1/2 cups. 2 1/2 cups powdered sugar (1/2 lb. yields about two and a half cups)
  • Tofutti dairy-free Cream Cheese (Softened) 4 oz
  • 1/4 tsp pure vanilla extract


  • Preheat oven to 300 degrees F (148 C). Butter and flour an 8×8-inch pan with dairy-free or gluten-free butter, cooking spray, and gluten-free flour.
  • In a large bowl, combine sugar, oil and applesauce. Add eggs and zucchini. Add cinnamon, baking powder, baking soda, and vanilla. Add almond meal, the gluten-free flour blend, and gluten-free oats. Whisk again to combine. The batter should have a slight thickness but be easy to pour.
  • Pour the batter into your pan. Bake for 45 minutes to 1 hour or until a toothpick is clean when removed and the edges have browned.
  • Whip dairy-free cream cheese and butter together while cooling. Add vanilla and continue to beat. You can add powdered sugar in 1/2 cup increments until the desired sweetness and consistency are reached. It should be thick but still spreadable.
  • Frost the cake and serve it immediately after cooling. There will be leftover frosting.
  • It can be stored in the refrigerator for several days or the freezer for several months. It is best eaten when it is fresh. If you are refrigerating, let it sit out for 10 to 15 minutes before serving so that the meat can warm up and become more tender.
  • Reduce the sugar in the original recipe to 1/2 cup and omit the icing.

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