Friday, October 3, 2014

Lemon Blueberry Zucchini Cake with Lemon Buttercream Frosting

* Gluten Free, Egg Free, Nut Free * 


* Dairy Free (This recipe could be made dairy free if you use a different frosting recipe, like Enjoy Life's Lemon Icing, p 199 in their "Cupcakes and Sweet Treats for Everyone Cookbook")



Our gardens in Minnesota are just finishing up for the season.  Harvest time brings us plenty of tomatoes, squash and zucchini.  Do you still have a few zucchini around?  Are you looking for a fresh way to use them?

There is a beautiful looking Blueberry Zucchini Cake recipe on the I am baker blog.  To make the cake, she adapted a Blueberry Zucchini Bread recipe from allrecipes.com and just poured the bread batter into a round cake pan.

It sounded like an interesting idea so I thought I'd give it a whirl, using my Gluten Free Zucchini Bread recipe.  It turned out rather dense, so I adapted the recipe slightly to make the cake a little lighter.  The combination of flavors is refreshing and delightful!

I hope you enjoy it!

Lemon Blueberry Zucchini Cake


3 c Gluten Free flour mixture with Xanthan Gum (I use this recipe to make my own flour combination)
1 t baking soda
1 T baking powder
1 t salt

1/2 c coconut oil or oil of your choice (melt before measuring)
1/2 c applesauce
1 T vanilla
2 c sugar

1 T lemon zest
2 c peeled and shredded zucchini

1/2 c hot water

1 c frozen blueberries (or fresh)

*  Optional: reserve a few blueberries and some lemon zest to top frosted cakes.

1.  Preheat oven to 350 degrees.  To prepare round cake pans, cut two circles of parchment paper to line the pans, then lightly spray with cooking oil.
2.  In a large bowl, combine flour, baking soda, baking powder and salt.  Whisk together.  Set aside.
3.  In a medium bowl, combine oil, applesauce, vanilla and sugar.  Whisk together.
4.  Add the wet ingredients to the dry and stir together.  Stir in zucchini and lemon zest.  Then, add hot water and gently stir in.  Finally, fold in the blueberries and pour into prepared pans.
5.  Bake at 350 degrees for 35-40 minutes or until golden and toothpick comes out clean.
6.  Cool on wire racks.

*  To make in advance:  After completely cooled, wrap each layer in saran wrap and freeze for up to a week or until you are ready to frost and serve the cake.  I would remove the cakes from the freezer and frost the night before serving or at least several hours before serving in order to give it time to defrost.  Store covered.


Lemon Buttercream Frosting

1 c butter (two sticks) at room temperature.
3 1/2 c powdered sugar
1/8 t salt
1 medium lemon, juice and zest (should be about 2 T)
1 t vanilla


1.  Mix butter for a few minutes on high speed.  Add powdered sugar and salt.  Mix together.
2.  Add lemon juice and vanilla.  Mix on high for about 5 minutes, scraping the bowl occasionally.
3.  Fold in the lemon zest and frost cake.



*This recipe has been shared on the following blog parties.  Blog Parties are a collection of recipes by numerous bloggers.
1.  Gluten Free Wednesdays
2.  Gluten Free Fridays



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