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Ginger Zucchini Cakes //

gluten-free, dairy free, vegan (optional)


I really love the pop of the ginger in these zucchini cakes. If you don't want to ice them, you can use the batter to make zucchini bread or muffins for a quick alternative. You can make these gluten-free, dairy free and or vegan if you choose. Just follow the recipe below!

Ingredients //

2 cups (240g.) Cake & Muffin Blend

1/2 cup (150g.) sugar

1/2 cup (150g.) light brown sugar

1 teaspoon baking soda

½ teaspoon sea salt

2 teaspoons freshly ground ginger

1/2 cup (8 tablespoons) vegetable or coconut oil

2 eggs (or chia seed egg replacer)

1/4 cup + 2 tablespoons almond milk

1 tablespoon lemon juice

2 teaspoons pure vanilla extract

1 1/2 cups coarsely grated zucchini, skins on

½ cup finely chopped toasted walnuts (optional)

making the cakes //

1. Preheat oven to 375°F. Grease eight 4-ounce half dome cake molds with ghee and set aside.

2. Whisk the cake blend, baking soda, sea salt, and ginger in a bowl and set aside.

In the bowl of a stand mixer with the paddle attachment, add the flour mixture to the sugar and mix until combined.

3. Add the eggs (if using), oil, milk and mix on medium-high until fully incorporated and fluffy, about 1 minute.

4. Mix just until you can no longer see any wet ingredients. Add the grated ginger and zucchini. Remove the bowl from the mixer and fold in the toasted walnuts.

5. Divide the batter among half dome molds, filling them ¾ full.

6. Bake for 25-35 minutes and the cakes are firm to the touch. Allow to cool in the molds for 5 minutes before transferring to a wire rack, invert so the cakes release from their molds. Allow to cool completely before glazing, about 30 minutes to 1 hour.

for the glaze // garnish

4 cups (500g.) powdered sugar

1/4 cup almond milk or regular milk

1/2 teaspoon freshly grated ginger

candied ginger and olive leaves for garnish

1. Whisk the almond milk or milk with the powdered sugar until thick but pourable.

2. Place the cakes on a wire rack over a cookie sheet.

3. Pour a couple of tablespoons of the glaze over one of the cakes until completely covered.

4. Repeat until all of the cakes are glazed.

5. Garnish with a piece of the candied ginger and an olive leaf.

Will keep 2-3 days in an airtight container in the fridge.

Add paragraph text here.

Photo by Knoxy

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