A moist, spiced gingerbread cake made with almond flour and zucchini for extra moisture, without the need for flour. This healthy twist on traditional gingerbread is perfect for anyone craving a warm, comforting dessert that’s naturally gluten-free and full of flavor.
Quick Description
This Flourless Gingerbread Zucchini Cake is packed with warm spices like ginger and cinnamon, along with grated zucchini for added moisture. It’s a healthy, gluten-free dessert made with almond flour, perfect for those who want to indulge without the carbs of traditional cake.
Servings & Timing
Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Approx. Nutrition (per slice):
Calories: 180
Protein: 5g
Carbs: 14g
Fat: 14g
Fiber: 3g
Ingredients List
For the Cake
- 1 ½ cups blanched almond flour
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated (about 1 medium zucchini, squeezed to remove excess moisture)
- ¼ cup unsweetened applesauce (adds moisture)
- ¼ cup coconut oil, melted (or butter if preferred)
Instructions
1. Preheat the oven & prepare the pan
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper for easy removal.
2. Combine dry ingredients
In a medium bowl, whisk together the almond flour, ground ginger, cinnamon, baking soda, and salt.
3. Mix wet ingredients
In another large bowl, whisk together the eggs, maple syrup (or honey), vanilla extract, applesauce, and melted coconut oil until smooth.
4. Add zucchini
Stir the grated zucchini into the wet ingredients. Make sure to squeeze out excess moisture from the zucchini to prevent the cake from becoming too wet.
5. Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and stir until fully combined. The batter should be thick and slightly pourable.
6. Bake the cake
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and serve
Allow the cake to cool completely in the pan before cutting into slices. Serve as a warm, comforting treat or refrigerate for later. Optional: drizzle with a little extra maple syrup or a dollop of whipped cream for extra indulgence.
