Recipe: Zucchini Ginger Cake

I came across this Zucchini Ginger Cupcakes recipe last week and thought I would give it a try.  We love zucchini and ginger, and it seemed easy enough to convert to our food allergy needs.  We were not disappointed! Although this cake is gluten free, it rose nicely and is very moist.  Don’t be frightened by the number of ingredients.  This is a really easy recipe to pull together and it is worth the effort!

A couple of worthy notes:  I used almond extract because 1) I was out of vanilla, and 2) we love almond flavoring!  It gave the cake the slightest of almond flavors and worked well for it.  If tree nuts are an allergy for you, just use vanilla extract instead.  The same goes for the icing.  Further, while I used the orange zest called for in the original recipe, I’m not sure I’d use it again.  I think it gave it a slight citrus taste, but I prefer ginger.  The ginger, by the way, was oh so faint.  I think I may increase it the next time or use freshly grated ginger instead of crystallized ginger.  Regardless of the above, I won’t make those changes to the recipe below before I try it again.

{Update:  I changed up the recipe a little based on a second baking.  I swapped out the crystallized ginger for grated fresh ginger root (you can also use 2 tsp ginger powder, total) and I left out the orange zest.  I like it much better this way and it was a little less labor.}

Move yourself to the kitchen and start baking.  Enjoy the goodness of your late summer zucchini produce in nothing better than a cake!

Free of gluten, dairy, egg, soy, corn, peanut

Zucchini Ginger Cake


  • 2 EnerG egg replacer
  • 2 cups zucchini, grated
  • 1-2 tablespoons ginger root, fresh, grated
  • 3/4 cups grapeseed oil
  • 2/3 cups honey
  • 1 + 1 teaspoons almond extract
  • 1 1/4 cups brown rice flour
  • 3/4 cups tapioca flour
  • 1/2 teaspoons guar gum
  • 1 teaspoons ginger, ground
  • 1 teaspoons cinnamon, ground
  • 1 teaspoons salt
  • 1 1/8 teaspoons baking soda
  • 1/2 teaspoons cream of tartar
  • 2-4 tablespoons coconut oil
  • 2 cups powdered sugar
  • 3 tablespoons allowed milk (cow, rice, soy, almond, coconut, etc.)


Preheat oven to 350 degrees.

1. Whisk together your egg replacer (3 tsp powder + 4 Tbsp water; or 2 eggs) in a mixing bowl. Allow to stand about 5 minutes, then whisk again.

2. Preferably in a food processor, shred the zucchini; move to the mixing bowl. Grate your fresh ginger and add that to mixing bowl, along with grapeseed oil, honey, 1 tsp of the almond extract; mix well.

3. To wet ingredients, add rice flour, tapioca flour, guar gum, ginger, cinnamon, salt, baking soda, and cream of tartar. Mix until well combined.

4. In an 8x8 glass baking dish, measure out a piece of parchment paper that fits in the bottom and up the sides of the dish. Pour the cake batter into the lined baking dish. Level out the cake batter, making sure to push the parchment paper against the sides.

5. Bake cake 30-40 minutes, or until a toothpick comes out clean. Remove cake from oven and allow to cool in pan for 10 minutes. Grabbing hold of the parchment paper, gently lift the cake out of the baking dish to a cooling rack and allow to cool completely.

6. Once cake has cooled, make your icing. Mix together the softened coconut oil (you could also use allowed margarine or butter) with the powdered sugar** a little at a time until sugar is fully incorporated. (I recommend testing out how much coconut oil you need because I used a little too much and the icing was a little oily.) When there is 1/2 cup of sugar left, add in allowed milk and mix well. Mix in remaining sugar until smooth. Finally, add 1 tsp almond (or vanilla) extract and a pinch of salt; mix well.

7. Spread icing on top of cake and allow to drip down the sides.


**(NOTE: I make my own powdered sugar by grinding white sugar in a coffee bean grinder until powdery. Conventional powdered sugar contains corn, which we cannot have.)

Shared at Better Mom MondaysGluten-Free Wednesdays, Healthy Home Economist, Homestead Barn Hop, Make Your Own Monday, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Tasteful Tuesday, Titus 2sday, Encouraging One Another, Full Plate Thursday, Thriving on Thursdays, Gluten Free Fridays, and Frugal Days, Sustainable Ways.

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12 Responses to Recipe: Zucchini Ginger Cake

  1. I love the way you poured icing over the cake, it is a wonderful, easy to make dessert. Thanks for the mention in the post too. 🙂

    • Cook says:

      My husband finished it off for breakfast this morning and it was a real sacrifice to let him have the last piece 🙂 It is fantastic! I really like the base recipe for it. I’m thinking carrot & other type cakes in the near future.

      Thanks again!

  2. That’s interesting combination. Loved it, its sounding different.

  3. Katie Drane says:

    Love your blog! This recipe looks delicious. Thanks for posting on Naptime Creations:)

    • Cook says:

      Thanks, Katie! It was quite an amazing cake. I’m sure I’ll have to make it again before zucchini season is over.

  4. Miz Helen says:

    What a awesome recipe to try with all the wonderful Zucchini from our garden, the ginger will make it very tasty. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. I like the idea of the ginger and almond flavours in this cake. It looks really moist and delicious!

    • Cook says:

      I made the cake again yesterday for a dinner party and it was fantastically received. I left out the orange zest and used grated fresh ginger in place of the crystalized ginger. I’ll make those adjustments to the recipe. It is very moist and rises just like a regular cake. We love it!!!

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  7. Lisa B says:

    I have Celiac disease, five years gluten-free, and just moved to China 3 weeks ago. Found a link to the recipe through moneysavingmom and adapted it to the ingredients I have here (sticky rice flour, millet flour, corn flour.) A success– and it’ll make for some happy GF eaters on this side of the globe. Thanks!

    • Cook says:


      I am so glad to hear that you’re able to use my recipes to apply to your new geographical setting. I found it funny that you use what flours are available to you there when I do my shopping here in the States at Asian stores for those flours 🙂 Good to know it’s authentic! Be blessed with what you find here at The Willing Cook and wherever you find your feet falling around the world! Please do not hesitate to let me know if there are other ways in which I can serve you, whether it’s recipes, tips, meal planning, freezer cooking, etc.


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