Flourless Lemon Zucchini Cake (Print version)
A moist gluten-free lemon zucchini cake made with almond flour, fresh lemon zest, and a light lemon glaze.
# Ingredients:
For the cake
01 -
1 1/2 cups (180 g) finely grated zucchini, lightly squeezed
02 -
2 cups (200 g) blanched almond flour
03 -
1 teaspoon gluten-free baking powder
04 -
1/4 teaspoon fine salt
05 -
3 large eggs, room temperature
06 -
3/4 cup (150 g) granulated sugar
07 -
1/3 cup (80 ml) neutral oil or mild olive oil
08 -
2 tablespoons fresh lemon juice
09 -
1 tablespoon finely grated lemon zest
10 -
1 teaspoon vanilla extract
For the lemon glaze
11 -
3/4 cup (90 g) powdered sugar
12 -
1 1/2 to 2 tablespoons fresh lemon juice
13 -
1 teaspoon finely grated lemon zest, plus more for serving
14 -
2 tablespoons sliced almonds or chopped pistachios, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 -
Grate the zucchini finely. Wrap it in a clean towel and squeeze until it is damp but no longer dripping.
03 -
In a medium bowl, whisk the almond flour, baking powder, and salt until the almond flour has no large clumps.
04 -
In a large bowl, whisk the eggs and sugar for about 1 minute. Add the oil, lemon juice, lemon zest, and vanilla, then whisk until smooth.
05 -
Stir the almond flour mixture into the wet ingredients. Fold in the squeezed zucchini until evenly distributed.
06 -
Spread the batter in the prepared pan. Bake for 35-42 minutes, until the edges are golden and a tester inserted in the center comes out with moist crumbs.
07 -
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely. Whisk powdered sugar with lemon juice and zest, drizzle over the cake, and top with nuts if using.
# Good to know:
01 -
Cool the cake fully before glazing for the cleanest finish.
02 -
Use certified gluten-free baking powder and powdered sugar if serving gluten-free guests.
03 -
The cake slices best after 1 hour of cooling, or after chilling.