Name: Spiced Zucchini Sweet Potato Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups packed super fine blanched almond flour (Bob’s Red Mill recommended); ½ cup coconut flour (unpacked); 1 teaspoon baking soda; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ teaspoon allspice; ½ teaspoon salt; 4 large eggs, at room temperature; ¾ cup pure maple syrup; ½ cup natural creamy almond butter; 1 teaspoon vanilla extract; 1 cup mashed cooked sweet potato (from 1 large roasted sweet potato); 2 cups shredded zucchini (all excess moisture squeezed out); 1 tablespoon melted and cooled coconut oil; ¾ cup chopped pecans (or walnuts as substitute); ½ cup salted butter, at room temperature (or vegan buttery stick); 8 ounces plain cream cheese, at room temperature (or dairy-free cream cheese); 2 ½ cups powdered sugar; 1 tablespoon fresh orange juice; Zest of 1 orange; ½ teaspoon ground cinnamon; 2 tablespoons coconut oil; 2 tablespoons pure maple syrup; 3-4 tablespoons natural creamy almond butter; ¼ teaspoon sea salt

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Introduction

This Spiced Zucchini Sweet Potato Cake is a moist, flavorful treat perfect for any occasion. Combining cozy spices with nutritious veggies, it offers a unique twist on classic layered cakes. The luscious frosting and salted caramel drip make it irresistibly delicious.

A three-layer cake is shown with two thick layers of light brown cream frosting between the dark brown spongy cake layers. The outside is covered with the same light brown frosting, smooth but slightly textured. A thick caramel-colored sauce slowly drips down from the top, creating soft streams that pool at the bottom edge. A slice of cake is lifted by a metal spatula, held by a woman's hand, showing the three dark brown cake layers and two cream layers clearly. The cake rests on a white plate, with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups packed super fine blanched almond flour
½ cup coconut flour (do not pack)
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon salt
4 large eggs, at room temperature
¾ cup pure maple syrup
½ cup natural creamy almond butter
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato (from 1 large roasted sweet potato)
2 cups shredded zucchini, squeezed of all excess moisture
1 tablespoon melted and cooled coconut oil
¾ cup chopped pecans (or walnuts)
½ cup salted butter, at room temperature (or vegan buttery stick)
8 ounces plain cream cheese, at room temperature (or dairy-free cream cheese)
2½ cups powdered sugar
1 tablespoon fresh orange juice
Zest from 1 orange
½ teaspoon ground cinnamon (for frosting)
2 tablespoons coconut oil (for caramel)
2 tablespoons pure maple syrup (for caramel)
3-4 tablespoons natural creamy almond butter (for caramel)
¼ teaspoon sea salt (for caramel)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides of the pans with nonstick cooking spray to prevent sticking.
Step 2: In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
Step 3: In another large bowl, whisk eggs, maple syrup, almond butter, and vanilla extract until smooth. Stir in mashed sweet potato and shredded zucchini. Finally, mix in the melted and cooled coconut oil until fully incorporated.
Step 4: Add the dry ingredients to the wet mixture and stir with a wooden spoon until combined. Fold in the chopped pecans if using.
Step 5: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 22-32 minutes if using two 8-inch pans, or 30-40 minutes for three 6-inch pans. The cakes are done when a tester comes out clean or with just a few crumbs attached. Let cakes cool completely before frosting. Cakes can be made a day ahead and refrigerated.
Step 6: To make the frosting, beat softened butter and cream cheese in a mixer on high until light and fluffy. Add powdered sugar, orange juice, orange zest, and cinnamon, then beat for two more minutes.
Step 7: Frost the cake by placing a small dollop of frosting on your cake stand to secure the first layer. Invert one cake onto the stand, spread about ½ cup frosting between each layer, repeat with remaining layers, then frost the top and sides with remaining frosting. For a cleaner finish, apply a thin crumb coat, chill for 10-15 minutes, then add a final layer of frosting.
Step 8: For the salted caramel drip, warm maple syrup and coconut oil in the microwave until coconut oil melts (30 seconds to 1 minute). Stir in almond butter and sea salt, adjusting almond butter quantity for desired caramel thickness.
Step 9: Pour the caramel over the frosted cake, letting it drip naturally down the sides. Use a spoon or spatula to help spread if needed. Chill immediately to set the caramel.
Step 10: Store the finished cake in the fridge, covered, and enjoy within 5-7 days.

Tips & Variations

Ensure zucchini is thoroughly squeezed of moisture to prevent a soggy cake.
Room temperature eggs help prevent the coconut oil from coagulating when mixed.
Substitute walnuts for pecans if preferred or to suit allergies.
Make the cake a day ahead for easier assembly and enhanced flavor melding.
Use vegan substitutes for butter and cream cheese to make the cake dairy-free.

Storage

Store the cake covered in the refrigerator for up to 5-7 days to maintain freshness. Before serving, let it sit at room temperature for 15-20 minutes for the best texture. Leftover cake can also be frozen without frosting for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

The image shows a moist, three-layer carrot cake slice on a white plate with visible green and dark specks inside the brown cake layers. Each cake layer is separated by smooth, creamy white frosting. The cake on a white cake stand has a thick layer of the same white frosting on the outside, topped with caramel-colored drizzle running down the sides. More slices of the same carrot cake are on white plates in the background. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sweet potato instead of roasted?

Roasting the sweet potato enhances its natural sweetness and texture, making it ideal for this cake. If using fresh, cook and mash it thoroughly beforehand, but roasting is recommended for best results.

What if I don’t have almond flour?

Almond flour is key for the cake’s texture and flavor. Coconut flour alone won’t substitute well due to its absorbency. For nut-free versions, you might try oat flour, but the texture will vary significantly.