This cake is made with an almond flour base and is packed with tons of delicious spices. It's the perfect way to use up extra zucchini from your garden!
- 2 & 1/4 cups almond flour
- 3/4 cups tapioca flour or starch
- 1 tbsp. cinnamon
- 1/2 tsp. cardamom
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 3 eggs can use chia eggs instead: 1 tbsp. ground chia + 1/4 cup hot water per egg
- 1/2 cup butter or coconut oil
- 3/4 cup coconut palm sugar
- 1 inch ginger root
- 2 cups shredded zucchini
- 2 cups strawberries, halved or quartered fresh or frozen
- 1/4 cup shredded coconut optional
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Grease a 9x9 baking dish and preheat oven to 370F.
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In a large mixing bowl combine dry ingredients.
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I like to use a small food processor to mix together all wet ingredients. If you are using egg beaters then make sure you grate the ginger before mixing in.
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Stir wet ingredients into dry ingredients.
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Squeeze the moisture out of the zucchini by placing it in either a nut mylk bag or tea towel.
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Stir zucchini and strawberries into the cake mixture.
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Pour mixture into greased baking dish and smooth top with a spatula.
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Place on centre rack in the oven and bake for 50-60 minutes until edges are golden and a toothpick inserted into the middle of the cake comes out clean.
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Let cool 5 minutes in the dish then transfer to a cooling rack.
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Dust with shredded coconut and enjoy!
Tastes great topped with Homemade Coconut Milk Yogurt!