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Zucchini Spice Cake

This Zucchini Spice Cake is full of flavour and sneaky veggies. It's wonderfully light and tasty!
Prep Time10 mins
Cook Time30 mins
Total Time1 hr
Servings: 12



    Zucchini Spice Cake

    • 1/2 Cup Coconut Flour
    • 1/2 Cup Almond Meal
    • 1/2 teaspoon Baking Soda
    • 3 teaspoons Baking Powder
    • 1 1/2 teaspoons Cardomum
    • 1 teaspoon Mixed Spice
    • 5 Eggs
    • 2 Cups grated Zucchini
    • 1/2 Cup Maple Syrup Rice Malt Syrup can be substituted
    • 1/3 Cup Oil I used Olive Oil but another mild flavoured oil would work
    • 2 teaspoons Vanilla Extract


    • 1/2 Cup chopped PIstachios or Walnuts

    Lime Frosting

    • 1 1/2 Cups Coconut Cream place opened can in the fridge overnight; use thickened cream only
    • 2 teaspoon Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 2 teaspons Lime Juice
    • Zest of 1 Lime



      Zucchini Spice Cake

      • Preheat oven to 175C/350F. Grease an 8 inch (20cm) cake tin.
      • Sift the dry ingredients in a small bowl.
      • In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil and maple syrup for 5 to 8 minutes, or until fluffy.
      • Add the grated zucchini and vanilla extract and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients and lightly whisk til combined.
      • Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
      • Allow the cake to cool in the tin before removing and frosting.

      Lime Frosting

      • Remove the thickened cream from the can, discardy the watery component.
      • Place the cream into a mixing bowl and whisk on high until thickened. Add the vanilla, maple syrup, lime juice and zest and whisk until combined and thick.
      • Taste the cream. If it requires more zest/juice add now.
      • Refrigerate for 30 minutes to 2 hours before serving (it will depend on how thick your cream was out of the can)