• Katherine Arthurs

Gluten Free + Dairy Free Zucchini Muffin Cake with Coconut Whip

When muffins become cake OR cake become muffin - whatever you want to call it, it's good. And when vegetables are in a cake + you can't taste them - everyone wins!

We love this cake in our family - using high quality maple syrup, coconut milk + oil along with cinnamon is such a great combination.

I used Bob's Red Mill's 1 to 1 Gluten Free Flour - which is great to use in any recipe where you want to replace flour with a gluten free blend.

Zucchini is everywhere right now - every time I check in my garden, there is a new one ready to be picked. Grate it with a cheese grater (or even quicker in a food processor) - press it between some kitchen towels or in a strainer. Zucchini has lots of water in it -so the more you get out the better the texture of your cake will be!

I love topping this with a slightly sweet coconut whip with vanilla extract or serve it more savory with butter + sea salt. It's great for breakfast with eggs or an afternoon snack!

Gluten Free + Dairy Free Zucchini Muffin Cake with Coconut Whip

1/3 cup coconut oil, melted

1/2 cup real maple syrup

2 eggs, room temperature

2/3 cup room temperature buttermilk (or 1/3 full fat coconut milk with 1/2 tablespoon lemon juice)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

2 teaspoon vanilla extract

1 1/2 cups zucchini, shredded + drained (pressed with a towel to get all the liquid out)

1 3/4 cup gluten free flour blend (I use this kind)

Preheat your oven to 400F. Prepare a 8x8 baking pan with parchment paper + a light spray of cooking spray

Using a medium mixing bowl, combine the coconut oil + maple syrup together with a wooden spoon or rubber spatula. Mix in the eggs + milk.

Add in the remaining ingredients - cinnamon, baking powder, baking soda, sea salt, vanilla extract, zucchini + flour. Mix just to combine all the ingredients together.

Pour the batter into the prepared pan + smooth the top.

Bake for 35-40 minutes or until the center is set + golden brown. Remove from the oven + let cool.

Slice + spoon some of the coconut whip on top - enjoy!

Leave out the coconut whip + serve with butter or eat it by itself. Store on your counter-top covered with foil or plastic wrap. Warm or toast slightly when serving again.

Coconut Whip

1 can coconut cream

1/2 teaspoon vanilla extract

pinch of coconut sugar (brown or white sugar work too)

Whisk together by hand, hand blender or food processor.