Categories: Cakes

Ingredients

• 1/2 stick unsalted butter, melted plus 5 Tbs, room temperature
• 1 1/2 cups almond flour (spooned and leveled)
• 1/4 cup plus 2 Tbs potato starch (spooned and leveled)
• 1 1/4 tsp gluten-free baking powder
• 1/4 tsp fine salt
• 3 large eggs, room temperature
• 1/2 cup packed light-brown sugar
• 4 tsp pure vanilla extract, divided
• 1 cup finely grated zucchini (from 1 medium zucchini) squeezed of excess liquid)
• 8 ounces cream cheese, room temperature
• 1/3 cup confectioners sugar

Directions

1. 1) Preheat oven to 350 degrees F. Butter an 8-inch round cake pan (2 inches deep). Line with parchment and butter paper. Whisk together almond flour, potato starch, baking powder, and salt.

2. 2) Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering away. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.

3. 3) With a rubber spatula, gently fold in melted butter, flour mixture, 1 Tbs vanilla, and zucchini. Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 tp 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a cake platter.

4. 4) With mixer, beat together room-temperature butter, remaining 1 tsp vanilla, and cream cheese until fluffy, about 3 minutes. Add confectioners sugar and beat until combined. Spread on top of cake. (Cake can be stored in the refrigerator, covered, up to 2 days.

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