I’m all about baking from scratch but have to be super careful about certain ingredients. I’ve had a gluten free household for about 10 years and have avoided lactose for almost as much time. I’ve also recently discovered that eggs cause me problems. So, knowing that eggs can be replaced by gelatin or flax seeds, I figured I would bake a zucchini apple cake. We have been ordering produce from Misfits Market and have really enjoyed the weekly delivery of organic fruits and vegetables. So, once this week’s delivery arrived, I was excited to try baking a cake. In a few days, we are starting the sugar detox part of our Restart® Program, so I will be avoiding sweeteners and treats. So, while I’ve only made this once, the recipe turned out well enough to share. I hope you like it!

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Zucchini Apple Cake (gf with vegan options)

Servings: 8

Ingredients

Gelatin egg:

1 scoop gelatin swap out with a flax egg for a vegan recipe
¼ cup water

Wet ingredients:

2 tsp vanilla
3 tbsp honey swap out with maple syrup for a vegan recipe
¼ cup coconut oil melted
1 zucchini grated
2 apples diced
2 inches grated fresh ginger or replace with 1 tsp ground ginger
3 tbsp honey

Dry ingredients:

½ tsp sea salt
2 tsp ground cinnamon
¼ cup arrowroot powder
¼ cup banana flour
¾ cup sprouted brown rice flour
½ tbsp baking soda

Icing:

2 tsp vanilla
3 tbsp honey
¼ cup coconut butter/manna
¼ cup coconut oil

Instructions

Preheat oven to 325 and grease the inside of a bundt pan with coconut oil. Mix the gelatin egg, you can find instructions here. Mix all the wet ingredients together in a bowl and the dry ingredients in another. Once the gelatin egg is ready, mix is in with the wet ingredients. Pour the dry ingredients into the wet mixture, stirring as you go. The consistency should be the same as traditional cake batter, but you can add ⅛ - ¼ cup of coconut milk if more liquid is needed. Pour the batter into the bundt pan and bake for 55 - 75 minutes until a toothpick comes out clean when inserted. Allow the cake to cool in the pan for 15-20 minutes and then invert it out onto a plate. For the icing, heat the ingredients together over low heat until melted and mixed and drizzle over the cake.
You can see the notes in the ingredients on the two replacements you can make to veganize this recipe.