Apple Zucchini Snack Cake

A gluten free and dairy free apple zucchini snack cake made with wholesome ingredients for a delicious but healthy afternoon treat. This cake can be frozen and is great to have on hand when you need a little energy boost.

5 from 3 votes

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Course: Healthy Baking, Snacks and Bites

Cuisine: dairy free, freezer friendly, gluten free, vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 282kcal

Ingredients

1 medium-sized apple (I often use a Granny Smith apple)
1 medium-sized zucchini
150 grams almond meal - 1 and 1/2 cups
105 grams buckwheat flour - 3/4 cup
30 grams tapioca flour - approx. 4 tablespoons
1 tsp ground cinnamon
1 tsp bicarb soda
1/4 tsp salt
3 eggs
60 mL coconut oil measured melted - scant 1/4 cup
5 tbsp honey or other liquid sweetener of choice
2 tsp vanilla extract
2 tsp apple cider vinegar
1/2 cup sultanas - OPTIONAL
1/3 cup pumpkin seeds - OPTIONAL (for topping the cake)

Instructions

Preheat oven to 180 C. Line a small baking tin with baking paper; I used a small loaf tin which has approximately a 1-litre capacity.
Grate zucchini and apple and set aside.
Combine almond flour, buckwheat flour, tapioca flour, bicarb, cinnamon and salt in a large bowl.
In a separate bowl, whisk together the eggs, coconut oil, honey and vanilla.
Pour the wet ingredients into the dry ingredients and combine to form a smooth batter. It will be thick, almost like a wet dough. As the mixture is coming together, stir in the grated apple, grated zucchini and sultanas (if using them) as well.
Once the ingredients are combined, add in the 2 tsp of apple cider vinegar and stir the batter so it's just mixed in. (It will react with the bicarb, creating bubbles and giving rise and softness).
Scoop the mixture into your baking tin and smooth down the top evenly. Sprinkle over pumpkin seeds if using. Bake for approximately 45-55 minutes or until the top is golden brown and the centre of the cake feels firm to touch. (Baking time will depend on your oven, they all vary, and shape of your baking tin - a loaf tin will take a little longer as the cake is deeper).
Allow the cake to cool fully on a wire rack, then slice.

Notes

*What size baking tin should I use? As I mention in the recipe, I use a small loaf tin (1-litre capacity) to get a tall, small loaf cake. You could also use a small cake tin, I recommend using one that is no bigger than 20cm diameter or 20cm square.

*If you don't want to add in the sultanas you could also try adding in some chopped up nuts; walnuts or pecans would be super yum.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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