Save time & money with our NEW Meal Planner!

Save time & money with Meal Planner!

Gluten-Free Orange, Zucchini & Rosemary Cake

Published December 28, 2021
2 minute read
Gluten-Free Orange, Zucchini & Rosemary Cake
Published December 28, 2021
2 minute read
In This Article

This dessert could also be great for breakfast paired with a cup of green tea. The super-moist gluten-free cake has a touch of fresh rosemary for a subtle, sophisticated flavor. Feel free to substitute fresh thyme or lavender flowers for a variation on this easy, almond flour-based cake.

Active time: 15 minutes Total time: 1 hour

Gluten-Free Orange, Zucchini & Rosemary Cake

Ingredients

  • 1 large zucchini, grated
  • 1/2 teaspoon salt
  • 1 1/3 cups (140g) almond flour
  • 1/2 cup (70g) gluten-free flour (such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon baking powder
  • 1/2 cup (75g) coconut sugar
  • 1/4 cup (59ml) olive oil
  • Juice and finely grated zest from 1 orange (1/4 cup juice, 1 tablespoon zest)
  • 2 large eggs
  • 1/4 cup (30g) confectioner’s sugar
  • 24 (72g) raspberries

Directions

Preheat oven to 350°F (177°C). Coat an 8-inch (20-cm) loaf pan with cooking spray. Set aside. Toss the zucchini and salt and place in a colander in the sink. Let set for 30 minutes to draw out the moisture. Rinse the zucchini with cool water and squeeze dry in a clean dish towel to remove most of the moisture. Set aside.

In a large mixing bowl, whisk together the almond flour, gluten-free flour, rosemary and baking powder until combined, making sure to mash out any lumps of almond flour.

In a medium bowl, whisk together the coconut sugar, oil, juice, zest and eggs. Add to the almond flour mixture and stir to combine. Stir in the drained zucchini. Pour the batter into the prepared pan and bake until the top is golden brown and a skewer inserted into the center of the cake comes out with a few moist crumbs, 45–50 minutes.

Run a knife around the edge of the pan and invert the cake onto a plate. In a small bowl, mix the confectioner’s sugar with 1 teaspoon of the water. Drizzle over the cake. Top with the raspberries and serve. (The cake can be kept in the refrigerator, tightly covered, for up to 1 week.)

Serves: 8 | Serving Size: 1/8 of cake

Nutrition (per serving): Calories: 183; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 46mg; Sodium: 154mg; Carbohydrate: 26g; Dietary Fiber: 1g; Sugar: 17g; Protein: 3g

Originally published March 2020

Ready to take the next step? Unlock MyFitnessPal Premium to access custom goal settings, quick-log recipes, and guided plans from a registered dietitian. Premium users are 65% more likely to reach their weight loss goals!

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

About the Authors

Meet the people behind the post

Related articles

More inspiration for you

6 minute read
Learn how to chop vegetables the right way and reduce food waste. You’ll cut
6 minute read
Sarah Michelle Gellar shares her real-life tips for eating more protein and making healthy
1 minute read
With so many diets out there—Mediterranean, low-carb, keto and beyond—it can be confusing to
2 minute read
Start your day with Sarah Michelle Gellar’s overnight oats—an easy, no-cook breakfast featured in
In This Article
Recent posts
6 minute read
Learn how to chop vegetables the right way and reduce food waste. You’ll cut
6 minute read
Sarah Michelle Gellar shares her real-life tips for eating more protein and making healthy
1 minute read
With so many diets out there—Mediterranean, low-carb, keto and beyond—it can be confusing to