Go Back
+ servings
Print Recipe
gluten free zucchini sweet potato cake

Spiced Zucchini Sweet Potato Cake

Gluten free sweet potato cake packed with zucchini and cozy spices like cinnamon, nutmeg, ginger and allspice! This healthy sweet potato cake is naturally sweetened with pure maple syrup and frosted with a yummy orange & cinnamon infused cream cheese frosting that's easily dairy free! Don't forget the delicious almond butter caramel glaze either.
Course Dessert, Gluten Free, Grain Free
Keyword zucchini cake, zucchini sweet potato cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Author Monique of AmbitiousKitchen.com

Ingredients

  • Dry ingredients
  • 2 cups packed super fine blanched almond flour (I use Bob's Red Mill)
  • ½ cup coconut flour (do not pack)
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • 1/2 teaspoon salt
  • Wet ingredients
  • 4 large eggs, at room temperature
  • 3/4 cup pure maple syrup
  • ½ cup natural creamy almond butter
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked sweet potato (from 1 large roasted sweet potato)
  • 2 cups shredded zucchini, that’s been squeezed of ALL excess moisture with a paper towel
  • 1 tablespoon melted and cooled coconut oil
  • Mix-ins:
  • ¾ cup chopped pecans (or sub walnuts)
  • For the frosting:
  • ½ cup salted butter, at room temperature (or sub vegan buttery stick)
  • 8 ounces plain cream cheese, at room temperature (or sub dairy free cream cheese)
  • 2 ½ cups powdered sugar
  • 1 tablespoon fresh orange juice
  • Zest from 1 orange
  • ½ teaspoon ground cinnamon
  • For the salted caramel drip topping:
  • 2 tablespoons coconut oil
  • 2 tablespoons pure maple syrup
  • 3-4 tablespoons natural creamy almond butter
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 350 degrees Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
  2. In a large bowl, whisk the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt together. Set aside.
  3. In a large bowl, whisk together eggs, pure maple syrup, almond butter, vanilla extract until smooth. Then stir in the mashed sweet potato and shredded zucchini. Finally stir in the melted and cooled coconut oil until it’s well incorporated. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
  4. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in pecans, if using.
  5. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes if using two 8-inch pans and 30-40 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature or cold when you frost it. This is very important. Cakes can be made a day ahead and stored in the fridge if you’d like!
  6. Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, orange juice, orange zest and cinnamon and beat for 2 minutes more.
  7. Now it’s time to frost the cake: place about 1-2 tablespoons down onto the cake stand and spread out. Invert 1 cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If you’d like, you can do a crumb coat for the frosting first (to avoid crumbs in the frosting by doing the following: Frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting and place in fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.

  8. After you are finished frosting, place cake in the fridge and then make your caramel layer: in a medium microwave safe bowl or glass mason jar, add maple syrup and coconut oil. Microwave for 30 seconds-1 minute until warm and coconut oil is melted. Stir in almond butter and salt. I like to start with 3 tablespoons of almond butter, but depending on how thick your almond butter is you may need to use more to get a caramel-like consistency.

  9. Pour over the top of the cake. It should naturally start to drip down the sides but if it doesn’t, you can use an inverted spatula or a spoon to gently spread the caramel towards the sides to create a drip look. Immediately place cake in the fridge to help solidify the caramel.

  10. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.

Recipe Notes

To make dairy free: use vegan butter (I recommend Earth Balance) and a dairy free cream cheese such as Kite Hill. You may also need to use a paleo powdered sugar. You can also use Simple Mills Frosting as an alternative.

To make vegan: I haven't tried making this cake vegan, but if you want to try you can use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).