Almond and zucchini cake with cream cheese frosting

This almond and zucchini cake with cream cheese frosting is super simple and quick to prepare but just as super soft and delicious. I have prepared it several times and it has always been delicious. It is also a universal recipe. What do I mean by universal, well, you just can change it and enhance it by using your favorite spices. I have prepared several versions and they have always been a great success. You can make it with cinnamon, powdered coriander, nutmeg, 5-spice blend or plenty of lemon or orange zest. You can also vary the type of oil you use as it is butter free cake.

This cake is sweet at the right point, fragrant, soft and moist. The extra twist on this cake is the sweet and sticky frosting made with cream cheese mixed with milk and powdered sugar. The flavor of this frosting adds a fantastic aftertaste to the cake and makes it even more delicious and inviting. A must try.

Almond and zucchini cake with cream cheese frosting

Rich and delicious zucchini, almond and orange blossom cake. Covered with cream cheese frosting, pistachios and almonds.

Course Cakes, sweets and desserts

Cuisine vegetarian

Keyword almonds, cream cheese, easy cake, healthy recipe, soft cake, summer recipe, zucchini

Prep Time 15

Cook Time 1

Servings pieces

Calories 162kcal

Ingredients

Zucchini cake

250 g all-purpose flour
200 g almonds
1-2 tsp powdered cardamom (or other type of spice)
2 tsp baking powder
½ tsp baking soda
1 pinch salt
½-1 vial of orange blossom scent
3 eggs at room temperature
140 ml vegetable oil (I use various seed oil, I do not recommend olive oil due to the strong aftertaste)
150 g cane sugar
250 g zucchini grated on large holes

Cream cheese frosting

120 g cream cheese
3 tbsp milk
100 g powdered sugar

Decoration (optional)

chopped pistachios
almond flakes
almonds, dried blueberries, walnuts, pistachios

Instructions

Instructions almond and zucchini cake with cream cheese frosting

Take your almonds and put them in a blender. Blend everything until they become a sand-like consistency. Don’t worry, they don’t have to be peeled.
Now in a bowl mix all the dry ingredients such as flour, ground almonds, cardamom, baking powder, baking soda and a pinch of salt.
In a second bowl, mix 3 eggs with 140 ml of vegetable oil. Add the cane sugar and the orange blossom scent and mix again.
Now briefly mix the ingredients from two bowls together until the batter is smooth.
Finally add the zucchini grated on the grater with large holes. You don’t have to squeeze them in your hands. Simply add them into the batter and then incorporate them gently.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking time

Line the bottom of a 23 cm round baking pan with parchment paper. Brush the edge with a some oil and dust with flour. Pour the mixture into the pan.
Bake your cake in a preheated static oven at 170 ° C for about an hour. After 50 minutes check the baking with a toothpick inserted in the center of the cake. The cooking time depends on the amount of liquid in your zucchini.
Once baked, take it from the oven and let it cool before taking it from the pan and allowing it to cool completely.

The frosting and decoration

In a bowl, gradually mix the cream cheese with the milk and the powdered sugar. In case there are any lumps you can pass your frosting through a sieve.
Once the cake is completely cold, decorate it with the prepared frosting. Also add sliced almonds, chopped pistachios, pieces of blueberries or almonds or other types of decorations you prefer.