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Zucchini Pineapple Cake with Walnut Cream Cheese Frosting*

*Recipe is for 1 13”x9” sheet cake, double it for 8” layer cake.

Cake

  • 1 1/2 cup Bob’s Red Mill Gluten-Free Baking Flour
  • 1-¼ cup Granulated Sugar
  • 1/2 Cup Flaked Coconut
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Xanthan Gum
  • 2 teaspoons Ground Cinnamon
  • Freshly Grated Nutmeg, To Taste
  • 1 Pinch Ginger
  • 3 Tablespoons Apple Sauce
  • 2 whole Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Grated (unpeeled) Zucchini (pat dry between paper towels)
  • 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve for frosting)

Frosting

  • 4 Tablespoons Butter, Softened
  • 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
  • 3 Cups Powdered Sugar, Approx.
  • ½ teaspoon Xanthan Gum
  • 2 Teaspoons Vanilla Extract
  • 1/2 tsp Powdered Ginger
  • Splash of Pineapple Juice
  • ¾ cup Chopped Walnuts

Preheat oven to 350°.

To prepare cake, combine flour, sugar, coconut, baking soda, salt, xanthan gum and spices in a large bowl; stir well with a whisk. Combine apple sauce, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture.  Add in a little splash of the pineapple juice for good measure. Spoon batter into a 13 x 9-inch baking pan. Bake at 350° for about 35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar, xanthan gum, ginger and vanilla just until smooth. Add a splash of pineapple juice and stir in chopped walnuts. Spread frosting over top of cake. You can garnish with chopped walnuts, cranberries, or ginger etc.


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