Flourless Gingerbread Zucchini Cake

Dive into the Delight of Flourless Gingerbread Zucchini Cake

There’s something wonderfully comforting about a spiced cake, especially one that brings together the warm flavors of ginger, cinnamon, and cloves. This Flourless Gingerbread Zucchini Cake is not just a treat for your taste buds; it’s also a delightful way to sneak in some veggies! Perfect for a cozy afternoon snack or as a festive dessert during the holidays, it delivers moistness and flavor without the guilt of traditional cakes. I’ve made this recipe countless times, and it never fails to impress both family and friends.

Why You’ll Love This Dish

When you taste this Flourless Gingerbread Zucchini Cake, you’ll understand why it’s garnered its fans. First off, it’s gluten-free, which makes it perfect for those with dietary restrictions. Second, the inclusion of zucchini adds moisture and nutritional benefits without overtly changing the flavor. If you’re looking for a quick and budget-friendly dessert that even kids will enjoy, this is it! It’s ideal for weeknight dinners or as a comforting sweet treat after holiday meals. As one satisfied baker noted:

“This cake has officially become my go-to for family gatherings! Everyone loves it, and I love sneaking in the veggies!”

Step-by-Step Overview

Making this cake is straightforward and enjoyable. From prepping the ingredients to savoring the finished product, the process is both simple and rewarding. Here’s what to expect:

1. Preheat your oven and prepare the cake pan.
2. Combine your dry ingredients in one bowl.
3. In another, mix the wet ingredients, including the star of the show—zucchini.
4. Integrate the two mixtures until they’re beautifully combined.
5. Transfer the batter into your cake pan and allow it to bake to perfection.
6. Let it cool slightly before diving in!

What You’ll Need

Gathering the right ingredients is half the battle. For this cake, you will need:

• 1 1/2 cups blanched almond flour
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup finely grated zucchini, well-drained
• 1/2 cup plain Greek yogurt

Note: If you don’t have blanched almond flour, you can substitute it with another nut flour or try a gluten-free all-purpose flour blend, but the texture may vary slightly.

Step-by-Step Instructions

Now, let’s get to baking this deliciousness! Here’s how to make it:

1. Preheat your oven to 350°F (175°C). Grease your cake pan to ensure easy release.
2. In a large bowl, mix together the almond flour, ginger, cinnamon, cloves, baking soda, and salt until everything is well combined.
3. In another bowl, combine the finely grated zucchini with the Greek yogurt. Stir well to blend.
4. Add the wet mixture to the dry ingredients. Fold them together until just combined, being careful not to overmix.
5. Pour the batter into your prepared cake pan, spreading it out evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for a bit before transferring it to a wire rack to cool completely.

Best Ways to Enjoy It

Serving your Flourless Gingerbread Zucchini Cake can elevate the experience even further. Here are some delightful suggestions:

• Dust the top with powdered sugar for a simple yet elegant presentation.
• Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Serve alongside fresh seasonal fruits like berries or citrus slices to brighten the plate.
• Drizzle a little honey or maple syrup on top for an extra touch of sweetness.

Keeping Leftovers Fresh

To maintain freshness and flavor, here’s how to store your cake:

• At Room Temperature: Store leftovers in an airtight container for up to 2 days.
• In the Refrigerator: For extended freshness, keep the cake in the fridge for up to a week.
• Freezing: If you’ve got extra cake, slice it and freeze pieces in a sealed bag or container. It can last up to 3 months. Just thaw in the fridge before serving.

Helpful Cooking Tips

Here are some expert tips to ensure your baking experience is smooth and successful:

• Zucchini Prep: Make sure to drain your grated zucchini well. Too much moisture can alter the cake’s texture.
• Mixing: Avoid overmixing once you combine the wet and dry ingredients. This keeps the cake light and fluffy!
• Taste Test: Adjust spices according to your preference. If you love it spicy, feel free to add more ginger or cinnamon.

Creative Twists

Want to give your cake a personal touch? Consider these variations:

• Nut Additions: Fold in some chopped walnuts or pecans for added crunch.
• Dairy-Free: Substitute Greek yogurt with coconut yogurt for a dairy-free version.
• Chocolate Lover’s Dream: Add a handful of dark chocolate chips for a decadent twist.
• Fruity Enhancements: Incorporate some chopped apples or raisins for added sweetness and texture.

FAQs

How long does it take to prepare this cake?

The total time is about 10-15 minutes for preparation and 25-30 minutes for baking, making it a quick project!

Can I use another type of flour?

Yes! While almond flour works best for this cake, you can use other gluten-free flours, just be cautious of the texture changes.

Is this cake suitable for freezing?

Absolutely! Once cooled, slice and wrap your cake tightly before freezing. It will keep well for up to 3 months in the freezer. Just thaw before serving.

By following these guidelines, you’ll be on your way to creating a delicious and satisfying Flourless Gingerbread Zucchini Cake that everyone will adore!

Flourless Gingerbread Zucchini Cake

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This spiced, gluten-free Flourless Gingerbread Zucchini Cake combines the warm flavors of ginger, cinnamon, and cloves with the moisture of zucchini, perfect for a cozy snack or festive dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Dry Ingredients

• 1.5 cups blanched almond flour Can substitute with other nut flour or gluten-free all-purpose flour.
• 1 tsp ground ginger Adjust amount to taste.
• 0.5 tsp cinnamon Adjust amount to taste.
• 0.25 tsp ground cloves Adjust amount to taste.
• 1 tsp baking soda
• 0.25 tsp salt

Wet Ingredients

• 1 cup finely grated zucchini, well-drained Drain well to avoid extra moisture.
• 0.5 cups plain Greek yogurt Can substitute with coconut yogurt for a dairy-free version.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease your cake pan.
2. In a large bowl, mix together the almond flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
3. In another bowl, combine the finely grated zucchini with the Greek yogurt. Stir well to blend.
4. Add the wet mixture to the dry ingredients. Fold them together until just combined, being careful not to overmix.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container for up to 2 days at room temperature, or up to a week in the refrigerator. For freezing, slice and store in a sealed bag or container for up to 3 months. Thaw in the fridge before serving.

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