Orange Zucchini Cake with Orange Frosting
Beautiful orange zucchini cake made with almond flour and oat flour and topped with a luscious fluffy orange frosting. This gluten free orange zucchini cake is bursting with flavor thanks to fresh orange juice and zest, and is deliciously moist thanks to yogurt. The perfect cake recipe to celebrate summer!
Servings 12 slices
Calories 277cal
Ingredients
- Wet ingredients:
- 1 medium zucchini
- 2 eggs
- ½ cup (168g) honey
- 1 (5.3 oz) container yogurt
- zest from 1 large orange
- ¼ cup (50g) fresh squeezed orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Dry ingredients:
- 1 ½ cup (168g) packed blanched fine almond flour
- 1 cup (92g) oat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the orange frosting:
- ½ cup (113g) butter (or sub vegan buttery stick), at room temperature
- 1 cup (113g) powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- ¼ teaspoon vanilla extract
- For topping:
- Sliced orange segments
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Shred zucchini with a cheese grater or with the shred attachment on your food processor. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a clean paper towel, dish towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add eggs, honey, yogurt, orange zest, orange juice, vanilla and almond extract to a large bowl and whisk together until well combined.
- Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined. Fold in the shredded zucchini.
- Add batter into the prepared pan and spread out evenly. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. I know this is difficult but it’s critical (otherwise the frosting will melt and become a gooey mess!)
- Make the frosting: beat together butter, powdered sugar, orange juice, zest and vanilla together on medium-high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with small orange segments. Cut into 9-12 slices for a bigger piece of cake or 16 slices for more of a snacking cake!
Notes
Please see the blog post for recipe substitutions.
To make a chocolate chip orange zucchini cake: try adding 1/2 heaping cup chocolate chips (mini chocolate chips would be perfect) right into the orange zucchini cake batter before baking
Nutrition
Serving: 1slice (based on 12) | Calories: 277cal | Carbohydrates: 31.9g | Protein: 6.5g | Fat: 14.9g | Saturated Fat: 5.4g | Fiber: 2.3g | Sugar: 23.2g