Moist Spiced Sweet Potato and Zucchini Cake Recipe for Every Occasion

Benefits and Advantages of Spiced Zucchini Sweet Potato Cake

The spiced zucchini sweet potato cake offers numerous benefits that make it a standout choice for a wholesome dessert or snack. Its preparation is straightforward and quick, requiring minimal culinary skills, making it accessible for both beginners and experienced bakers. Health-wise, this recipe incorporates nutrient-dense ingredients like zucchini and sweet potato, which are rich in vitamins, fiber, and antioxidants, contributing to improved digestion and immune support. The natural sweetness of the sweet potato reduces the need for added sugars, promoting a healthier indulgence. Additionally, the combination of spices adds depth to the flavor profile while providing anti-inflammatory properties.

This cake stands out due to its versatility: it can be easily adapted to various dietary preferences, including vegan and gluten-free diets, by using appropriate substitutions. The moist texture and warm spices make it perfect for any occasion from casual family snacks to festive celebrations. Its unique flavor blend and nourishing ingredients present a balanced treat that satisfies both taste buds and health goals. Overall, the spiced zucchini sweet potato cake balances taste, nutrition, and simplicity, making it a favored option in gatherings or as a daily treat.

Essential Ingredients for Spiced Zucchini Sweet Potato Cake

• 2 cups packed superfine blanched almond flour
• ½ cup coconut flour (not packed or fluffed)
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup pure maple syrup
• ½ cup natural creamy almond butter (almonds only or almonds and salt)
• 1 teaspoon vanilla extract
• 1 cup mashed cooked sweet potato (from 1 large roasted sweet potato), fully mashed
• 2 cups shredded zucchini (measured before moisture is squeezed out)
• 1 tablespoon melted and cooled coconut oil
• Optional: ¾ cup chopped pecans or walnuts

For the frosting:

• ½ cup salted butter or vegan buttery stick, softened
• 8 ounces plain cream cheese or dairy-free cream cheese, room temperature
• 2 ½ cups powdered sugar (use paleo powdered sugar for dairy-free option)
• 1 tablespoon fresh orange juice
• Zest of 1 orange
• ½ teaspoon ground cinnamon

For the salted caramel drip topping:

• 2 tablespoons coconut oil
• 2 tablespoons pure maple syrup
• 3-4 tablespoons natural creamy almond butter
• ¼ teaspoon sea salt

Dietary Substitutions to Customize Your Spiced Zucchini Sweet Potato Cake

Customizing the spiced zucchini sweet potato cake to meet various dietary needs or ingredient availability is straightforward through several substitutions:

• Vegan: Replace the 4 eggs with 4 flax eggs (4 tablespoons flaxseed meal mixed with 12 tablespoons water) and use vegan butter and dairy-free cream cheese for the frosting.
• Gluten-Free: This recipe is naturally gluten-free with almond and coconut flours; ensure you use certified gluten-free baking powder and sugar alternatives.
• Lower Sugar: Use natural sweeteners like stevia or monk fruit in place of maple syrup for reduced sugar content while maintaining sweetness.
• Nut-Free: Substitute almond flour with oat flour or a gluten-free flour blend and replace almond butter with sunflower seed butter or tahini to avoid nuts.
• Dairy-Free: Use vegan butter and dairy-free cream cheese and ensure powdered sugar is paleo-friendly or free from additives.
• Milk Alternatives: If a recipe calls for milk, replace with almond, soy, or oat milk to maintain moisture without dairy.

These substitutions make the spiced zucchini sweet potato cake versatile and suitable for many dietary restrictions while preserving its moist texture and rich flavors.

How to Prepare the Perfect Spiced Zucchini Sweet Potato Cake: Step-by-Step Guide

1. Preheat the Oven: Preheat to 350°F (175°C). Grease two 8- or 9-inch cake pans or three 6-inch pans with nonstick spray or butter and line with parchment paper rounds.
2. Prepare Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Sift if possible to avoid clumps and ensure a smooth batter.
3. Mix Wet Ingredients: In another bowl, whisk eggs (or flax eggs), maple syrup, almond butter, and vanilla extract until smooth and creamy.
4. Add Sweet Potato and Zucchini: Stir in fully mashed sweet potato and freshly grated shredded zucchini with moisture squeezed out. Add melted, cooled coconut oil and mix well.
5. Combine Mixtures: Slowly fold dry ingredients into wet mixture without overmixing to keep batter light and fluffy. Gently fold in chopped nuts if using, near the end to prevent sinking.
6. Fill Pans and Bake: Divide batter evenly among prepared pans and smooth tops. Bake for 25-40 minutes depending on pan size (22-32 minutes for two 8-inch pans, 30-40 minutes for three 6-inch pans) until a toothpick inserted comes out clean or with a few moist crumbs.
7. Cool Cakes: Let cakes cool for about 10 minutes in pans, then transfer to wire racks to cool completely before frosting.
8. Make Frosting: Whip softened butter and cream cheese until light and fluffy. Gradually add powdered sugar, orange juice, zest, and cinnamon. Beat an extra 2 minutes until smooth.
9. Assemble: Place one cake layer on your serving plate, spread frosting evenly, repeat layering with frosting between layers and all around the cake. Optionally, chill between crumb coat and final frosting for a cleaner look.
10. Prepare Salted Caramel Drip: Warm coconut oil and maple syrup gently until melted. Stir in almond butter and sea salt until silky smooth. Cool slightly, then drizzle over frosted cake, letting it drip down the sides. Chill immediately to set.
11. Serve and Enjoy: Slice and enjoy your moist spiced zucchini sweet potato cake, perfect for any occasion.

Taking time to properly prepare ingredients and avoid overmixing helps maintain a fluffy, moist cake with layered flavors enhanced by the tasty frosting and caramel drip.

For more delightful dessert inspirations, explore our White Chocolate Raspberry Cheesecake and other favorites on our blog.

Advanced Tips and Variations

To make your spiced zucchini sweet potato cake even more delightful, try these advanced tips and variations:

• Moisture and Flavor Boost: Replace standard oil with melted coconut oil or add unsweetened applesauce to the batter for extra moisture and subtle sweetness.
• Add Crunch: Fold in chopped walnuts or pecans for texture and added nutrition. For nut-free versions, omit nuts or replace with seeds like pumpkin or sunflower.
• Spice it Up: Experiment by adding warm spices such as cloves or cardamom to complement the cinnamon and nutmeg, giving your cake a more complex flavor.
• Chocolate or Fruit Swirls: Add dark chocolate chips or dried cranberries to the batter for bursts of richness or fruity tang.
• Paleo-Friendly: Use only almond flour and replace maple syrup with raw honey for a paleo-compliant version.
• Adjust Baking Time: When using alternative flours, expect slight variations in baking time due to different moisture absorption rates.
• Creative Frostings: Top your cake with light cream cheese frosting made with dairy-free cream cheese for a vegan-friendly finish, or skip frosting and dust with cinnamon powder.

These options allow you to tailor the spiced zucchini sweet potato cake to your preferences and dietary needs while keeping it exciting and flavorful.

How to Store Spiced Zucchini Sweet Potato Cake: Best Practices

Proper storage will help retain the freshness and flavor of your spiced zucchini sweet potato cake:

• Short-Term Storage: Wrap the cake tightly in plastic wrap or place in an airtight container and refrigerate for up to 5 days.
• Room Temperature: If refrigeration is not preferred, keep the cake covered with foil or inside a cake dome at room temperature for 2 to 3 days.
• Freezing for Longer Storage: Slice the cake into individual portions and freeze in airtight containers or freezer bags to prevent freezer burn. The cake can be frozen for up to 2 months.
• Reheating: Thaw frozen slices overnight in the fridge or at room temperature. Warm gently in an oven at 300°F (150°C) for 10–15 minutes or microwave for 20–30 seconds depending on size.

These methods preserve the cake’s moist texture and the delightful flavors of the warm spices.

Nutritional Value of Spiced Zucchini Sweet Potato Cake

This cake is a nutritious dessert choice, offering a balanced mix of macronutrients and anti-inflammatory spices, making it suitable for health-conscious indulgence.

FAQs: Frequently Asked Questions About Spiced Zucchini Sweet Potato Cake

Moist Spiced Sweet Potato and Zucchini Cake Recipe for Every Occasion

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• Author: Isabella Hayes
• Total Time: 1 hour
• Yield: 8–12 servings 1x
• Diet: Gluten-free, optionally vegan

Print Recipe

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Description

🍰 Enjoy a moist and spiced sweet potato and zucchini cake that combines wholesome ingredients with rich flavors for a healthier dessert option.
🌿 This gluten-free cake features warm spices and a creamy frosting topped with a salted almond butter caramel drip, perfect for every occasion.

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Ingredients

Scale 1x2x3x

2 cups packed superfine blanched almond flour
½ cup coconut flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon salt
4 large eggs, room temperature
¾ cup pure maple syrup
½ cup natural creamy almond butter
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato
2 cups shredded zucchini
1 tablespoon melted and cooled coconut oil
¾ cup chopped pecans or walnuts (optional)

Frosting:
½ cup salted butter or vegan buttery stick, softened
8 ounces plain cream cheese or dairy-free cream cheese, room temperature
2 ½ cups powdered sugar
1 tablespoon fresh orange juice
Zest of 1 orange
½ teaspoon ground cinnamon

Salted Caramel Drip Topping:
2 tablespoons coconut oil
2 tablespoons pure maple syrup
3–4 tablespoons natural creamy almond butter
¼ teaspoon sea salt

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Instructions

1. Preheat oven to 350°F (175°C). Line bottoms of cake pans with parchment paper and grease sides.
2. Whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
3. In another bowl, whisk eggs, maple syrup, almond butter, and vanilla until smooth.
4. Stir in mashed sweet potato and shredded zucchini.
5. Add melted coconut oil and mix.
6. Fold dry ingredients into wet gently. Fold in nuts if using.
7. Divide batter into pans, smooth tops. Bake 25-40 minutes until a toothpick comes out clean.
8. Cool cakes 10 minutes in pans, then transfer to racks to cool.
9. Beat butter and cream cheese until fluffy.
10. Gradually add powdered sugar, orange juice, zest, and cinnamon; beat until smooth.
11. Frost cake layers with frosting, applying crumb coat if desired.
12. For caramel drip, warm coconut oil and maple syrup, stir in almond butter and sea salt until smooth.
13. Cool and pour over frosted cake, chill to set.

Notes

🥚 Use room temperature eggs and ingredients for best emulsification.
🥒 Grate zucchini fresh and squeeze out moisture to avoid soggy cake.
🍴 Avoid overmixing batter to keep the cake light and fluffy.

• Prep Time: 30 minutes
• Cook Time: 25-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice

Keywords: sweet potato cake, zucchini cake, spiced gluten-free cake, almond butter caramel drip