Description

This Spiced Zucchini Sweet Potato Cake is a moist, flavorful dessert featuring a blend of almond and coconut flours with warm spices like cinnamon, nutmeg, and allspice. Sweet potatoes and shredded zucchini add natural sweetness and moisture, while a luscious cream cheese frosting paired with a salted caramel almond butter drizzle elevates this cake for any special occasion. Perfectly balanced flavors paired with a moist texture make this gluten-free cake a delightful treat for 16 servings.

Ingredients

Scale

Dry 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

Wet Ingredients:

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

Mix-ins:

¾ cup chopped pecans (or walnuts as substitute)

Frosting:

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

Salted Caramel Drip Topping:

2 tablespoons coconut oil
2 tablespoons pure maple syrup
3–4 tablespoons natural creamy almond butter
¼ teaspoon sea salt

Instructions

Preheat and Prepare Pans: 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.
Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, ground cinnamon, nutmeg, ginger, allspice, and salt until well combined. Set aside.
Combine Wet Ingredients: In another large bowl, whisk the room temperature eggs, pure maple syrup, creamy almond butter, and vanilla extract until smooth. Stir in the mashed sweet potato and shredded zucchini, ensuring zucchini moisture is thoroughly squeezed out. Finally, mix in the melted but cooled coconut oil carefully to avoid coagulation.
Incorporate Dry into Wet: Add the dry flour mixture to the wet mixture and mix with a wooden spoon until fully combined. Fold in the chopped pecans or walnuts gently.
Divide Batter and Bake: Evenly divide the batter into the prepared pans and smooth the tops with a spatula. Bake for 22-32 minutes for two 8-inch pans or 30-40 minutes for three 6-inch pans. Check doneness by inserting a tester; it should come out clean or with a few moist crumbs. Let the cakes cool completely before removing from pans or frosting.
Prepare Frosting: Using an electric mixer, beat the softened butter and cream cheese on high until light and fluffy. Gradually add powdered sugar, orange juice, orange zest, and cinnamon. Continue beating for 2 minutes until smooth.
Frost the Cake: Place 1-2 tablespoons of frosting on a cake stand to secure the first layer. Invert one cake layer onto the stand, spread about ½ heaping cup frosting evenly over it, then repeat with remaining layers. Finish by frosting the top and sides. Optionally, apply a crumb coat by spreading a thin layer of frosting over the cake and refrigerating for 10-15 minutes before the final coat.
Make Salted Caramel Drip: In a microwave-safe bowl or glass jar, warm maple syrup and coconut oil in 30-second intervals until coconut oil melts. Stir in 3 tablespoons almond butter and sea salt, adding more almond butter if needed for caramel consistency.
Apply Caramel Drip: Pour the caramel topping over the frosted cake, allowing it to drip naturally down the sides. Use a spoon or inverted spatula to gently encourage drips if necessary. Immediately refrigerate to help the caramel set.
Storage and Serving: Store the cake covered in the fridge for up to 5-7 days. Allow to come to room temperature for best flavor before serving. This recipe yields 16 servings.

Notes

Ensure zucchini is squeezed thoroughly to remove all moisture for best cake texture.
Use room temperature eggs and cooled melted coconut oil to avoid coconut oil coagulating.
Parchment paper in the pans is essential to prevent sticking.
The cake layers must be room temperature or cold before frosting to avoid melting the frosting.
You can prepare cake layers a day ahead and keep refrigerated.
Salted caramel drip consistency depends on almond butter thickness; add more almond butter if caramel is too thin.
Use vegan substitutes for dairy products to make the cake dairy-free.
Store covered in the fridge to maintain freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: spiced zucchini cake, sweet potato cake, gluten-free cake, almond flour cake, healthy dessert, baked cake with frosting, salted caramel drip cake