Take the season's abundance of zucchini and whip it up into this sweet, gluten-free cake, which can also be made into muffins. It whips up in just a few minutes and can be made into a more sophisticated cake or casual breakfast on-the-go muffins. The zucchini and blueberries add moisture, keeping this cake fresh for a week's worth of snacks. Any way you spin it, this easy recipe will be your new summertime snacking staple.
Blueberry-Zucchini Cake (It's Vegan!)
- 1 cup dark buckwheat flour
- 1/3 cup almond flour/almond meal
- 1/3 cup coconut sugar
- 1 1/2 tsp. baking soda
- 1 tsp. ground dried ginger
- 1/2 tsp. sea salt
- 1/4 cup coconut oil, melted, plus additional for greasing pan
- 1 cup water or almond milk
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 zucchini, grated
- 1/2 cup fresh blueberries
Preheat oven to 350 degrees Fahrenheit. Line an 8- or 9-inch round cake tin with a circle of parchment paper on the bottom for easy removal. Grease the parchment and sides of the pan with a little coconut oil. Set aside.
In a large bowl, mix together the buckwheat flour, almond flour, coconut sugar, baking soda, ginger, and salt. Add in the remaining ingredients; stir to combine fully.
Pour into prepared cake pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a cooling wrack. Once cool, store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
This recipe can also be made into muffins: Divide mixture evenly between 8 muffin papers set in a muffin tin. Bake for 15 minutes and check for doneness; cook for additional time until baked through, checking often to avoid over-baking.
Cool and store covered in the refrigerator or freezer as per the cake instructions.