Description
This gluten-free, naturally sweetened cake is easy to make in one bowl!
Ingredients
Units
Scale
- 3 large eggs
- 1/2 cup honey
- 1 tablespoon olive oil oil
- 1 tablespoon finally chopped ginger
- 1 teaspoon vanilla
- 1 1/2 cups almond flour
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350 degrees. Grease a round 9-inch pan (springform if you have it). Place a round piece of parchment paper in the bottom and set aside.
- In a medium bowl, whisk together the honey, olive oil, ginger, and vanilla until well combined.
- Add the almond flour, cinnamon, baking soda, and salt, and stir until combined. Fold in the zucchini.
- Transfer the batter to the prepared baking pan. Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire baking rack for 10 minutes, then remove from the pan and allow to cool on the rack for another 10-15 minutes.
- Optional: Sprinkle with powdered sugar and/or more cinnamon, or dress it up with my Maple Cream Cheese Frosting for a special occasion.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 229
- Sugar: 18 grams
- Fat: 7 grams
- Saturated Fat: 0.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 21.7 grams
- Fiber: 0.9 grams
- Protein: 5.5 grams