Spiced Zucchini Sweet Potato Cake

Welcome to the final day of Zucchini Week. What do you suppose? Was this the most efficient one but?

I feel so! Especially after this zucchini sweet potato cake

Over the past 12 months or so, I’ve more or less fallen in love with making cake! Grain unfastened and gluten loose cake to be extra particular. But… why?

Well, now not handiest do I love the problem of getting a gluten free cake proper in each texture and taste (it proves to be tougher than common truffles), but I also really enjoy making cake a bit of better for you! This approach I’m most often the use of a more fit gluten free flour mix, naturally sweetening the muffins as easiest as I will be able to, and using extra healthy elements.

After baking my paleo chocolate cake, tahini chocolate chip cookie cake, the liked gluten free healthy carrot cake and now this sweet potato cake, I’ve learned that I really do love using a mix of both almond flour and coconut flours to create the perfect crumb, taste and texture. It’s simply so good!

zucchini sweet potato cake on a cake stand with cream cheese frosting being put on

Zucchini sweet potato cake substances

You’ll need a few components to make this sweet potato cake including ZUCCHINI! So if you end up with a ton of zucchini on your garden, then it’s time to get your bake on. This cake is super easy to throw in combination and ends up in the very best cake for birthdays, events or if you happen to’re on the lookout for a great way to sneak some veggies into dessert! Here are the substances you’ll need:

FAQ’s on substitutions

almond butter caramel being poured on zucchini sweet potato cake

What does sweet potato cake style like?

This sweet potato cake tastes like a move between carrot cake and pumpkin cake! It’s deliciously moist, perfectly sweet and full of yummy spices.

How to roast a sweet potato within the oven

Since you’ll need mashed sweet potato for this cake, it's possible you'll as smartly, discover ways to properly roast a sweet potato.

  1. First, preheat the oven to 375 levels F. Poke a sweet potato all over the place with a fork and place on a baking sheet.
  2. Roast for 45 minutes-1 hour until the sweet potato is fork soft.
  3. Allow the sweet potato to cool totally, then take away the outside, position in a bowl and mash with a fork like you might a banana.
  4. Finally, use 1 cup of mashed sweet potato in this recipe.

zucchini sweet potato cake on a cake stand

The delicious main points on the cream cheese frosting

The cream cheese frosting is beautiful vintage, but also easily dairy unfastened! All you need is:

Whip it up and unfold it on for a deliciously creamy, addicting frosting you’ll want to placed on EVERYTHING!

slice of zucchini sweet potato cake being pulled out of cake

Don’t omit concerning the almond butter caramel drip!

Of course, we can’t put out of your mind in regards to the beautiful ALMOND BUTTER CARAMEL DRIP in this sweet potato cake. It was once a last-minute decision of mine, however one I’m so satisfied to have made. You’ll simplest need 3 ingredients for the almond butter caramel to paintings beautifully together: almond butter maple syrup and coconut oil. To make it:

  1. Warm up the maple syrup and coconut oil.
  2. Stir within the almond butter, and salt for those who like slightly bit of sweet and salty.
  3. Pour it over the cooled, frosted cake, and use an inverted spatula or spoon to help get the drizzle look.
  4. Place the cake in the refrigerator to assist solidify the caramel!

The almond butter caramel is understated to make, and a recipe you’ll come back to time and again. Personally, I like dipping apples in it, so I thought, why now not throw it on a cake?

three plates with slices zucchini sweet potato cake

Storing & freezing pointers

One of the best portions about this wholesome zucchini sweet potato cake is that you'll make it 1-2 days ahead of time. I like to make the cakes ahead of time and keep them in the refrigerator for easy bring together, however you can additionally retailer it after you’ve frosted the cake, too!

slice of zucchini sweet potato cake

Recommended gear

Check out all of our favorite kitchen essentials here.

More cake recipes you’ll love

Get all of our amazing cake recipes here!

I'm hoping you're keen on this zucchini sweet potato cake as much as we did! If you make it, you should definitely leave a comment under and price the recipe. xo!

Spiced Zucchini Sweet Potato Cake

5 from 10 votes

Prep Time 30 minutes

Cook Time 30 mins

Total Time 1 hour

Gluten free sweet potato cake packed with zucchini and comfortable spices like cinnamon, nutmeg, ginger and allspice! This healthy sweet potato cake is naturally sweetened with natural maple syrup and frosted with a yummy orange & cinnamon infused cream cheese frosting that is simply dairy free! Don't put out of your mind the scrumptious almond butter caramel glaze either.

  • Dry ingredients:
  • 2 cups packed super tremendous blanched almond flour (I take advantage of Bob's Red Mill)
  • ½ cup coconut flour (do not pack)
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon floor nutmeg
  • ½ teaspoon floor ginger
  • ½ teaspoon allspice
  • 1/2 teaspoon salt
  • Wet elements:
  • 4 massive eggs, at room temperature
  • 3/4 cup natural maple syrup
  • ½ cup herbal creamy almond butter
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked sweet potato (from 1 massive 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 undeniable cream cheese, at room temperature (or sub dairy free cream cheese)
  • 2 ½ cups powdered sugar
  • 1 tablespoon contemporary orange juice
  • Zest from 1 orange
  • ½ teaspoon floor cinnamon
  • For the salted caramel drip topping:
  • 2 tablespoons coconut oil
  • 2 tablespoons natural maple syrup
  • 3-4 tablespoons herbal creamy almond butter
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350 degrees Line the bottom of three 6-inch spherical cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and facets of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is prone to stick. Please don't disregard.

  2. In a big bowl, whisk the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt together. Set apart.

  3. In a big bowl, whisk together eggs, natural maple syrup, almond butter, vanilla extract till smooth. Then stir in the mashed sweet potato and shredded zucchini. Finally stir in the melted and cooled coconut oil till it’s smartly incorporated. Note: It is necessary that your eggs are at room temperature in a different way the coconut oil with coagulate. The coconut oil will have to be melted but not HOT, but reasonably closer to room temp.

  4. Add dry substances to rainy ingredients and mix with a wooden spoon till well combined. Stir in pecans, if the use of.

  5. Divide batter frivolously between pans and spread out with a spatula to clean the tops. Bake for 22-32 mins if the usage of two 8-inch pans and 30-40 mins for three 6-inch pans. Cakes are carried out when a tester comes out blank or with only a few crumbs connected. Allow cake to cool utterly prior to frosting or removing from the pans. The cake should be room temperature or chilly while you frost it. This is essential. Cakes can also be made a day ahead and saved in the refrigerator should you’d like!

  6. Make your frosting: In the bowl of an electrical mixer, add the softened butter and cream cheese and whip on top until light and fluffy. Add powdered sugar, orange juice, orange zest and cinnamon and beat for two minutes more.

  7. Now it’s time to frost the cake: position about 1-2 tablespoons down onto the cake stand and unfold out. Invert 1 cake onto the cake stand, add about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and aspects of the cake with the remainder frosting. If you’d like, you'll be able to do a crumb coat for the frosting first (to steer clear of crumbs in the frosting via doing the following: Frost the layers as you most often would and then coat the outdoor of the cake with a very skinny layer of frosting and place in refrigerator for 10-Quarter-hour prior to you finish frosting. This is so that the crumbs keep on with this deposit of frosting and not your major layer.

  8. After you are completed frosting, place cake within the refrigerator after which make your caramel layer: in a medium microwave protected bowl or glass mason jar, add maple syrup and coconut oil. Microwave for 30 seconds-1 minute till heat and coconut oil is melted. Stir in almond butter and salt. I really like to begin with 3 tablespoons of almond butter, however relying on how thick your almond butter is it's possible you'll want to use extra to get a caramel-like consistency.

  9. Pour excessive of the cake. It should naturally begin to drip down the sides but if it doesn’t, you'll use an inverted spatula or a spoon to gently spread the caramel against the perimeters to create a drip glance. Immediately position cake within the refrigerator to lend a hand solidify the caramel.

  10. Cake will keep excellent for 5-7 days within the refrigerator, and will have to be covered to ensure freshness. Serves 16.

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

To make vegan: I haven't tried making this cake vegan, but when you want to take a look at you'll use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).

Recipe via: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats

You May Like Also

  • Ambitious Kitchen Favorites
  • Ambitious Kitchen Favorites
  • tahini chocolate chip cookie cake
  • Inside Out Chocolate Covered Strawberry Cake
  • Damn Good Peanut Butter Banana Cake (gluten free, grain free)
  • Lemon Blueberry Zucchini Cake with Lemon Frosting
  • The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
  • amazing cake recipes here
  • Inside Out Chocolate Covered Strawberry Cake
  • Healthy Lemon Bars (gluten free, dairy free & paleo!)
  • Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
  • The Best Zucchini Brownies You’ll Ever Eat
  • Healthy Peanut Butter Twix Bars (vegan & gluten free)
  • Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
  • Healthy Birthday Cake Bread
  • One Bowl Gluten Free Gingerbread Snacking Cake
  • 14 Paleo Dessert Recipes for Your Sweet Tooth
  • THE AK DINNER PARTY IS HERE and you're invited! th
  • SHE'S HERE! that vday cake I've been testing is fi
  • the best dal ever 🧡 my girl @dadaeats came out
  • i don’t pay attention to football, I pay attenti
  • these no-bake protein bars are like an almond joy
  • hands down best chocolate chip cookie ever. yup, i
  • dyk these GF & DF blender pancakes are the 4th mos
  • comfort dinner idea 💡 one pot moroccan-inspired