WARNING: Eat this Tripple Layer Zucchini Cake with Matcha Frosting In Moderation!! It’s not hard to eat one too many slices of this baby! SO TASTY!
This cake is soft, super moist and absolutely scrumptious! The frosting is something spectacular too. It’s full of wonderful matcha flavor, super creamy and perfectly sweet.
The flavor combination of the zucchini cake and the matcha frosting is ridiculously satisfying. Despite the size of this cake, this doesn’t last long in my house at all! It gets eaten up so fast! So, so delicious.
Enjoy! Don’t forget to share your results with me! Snap a photo and tag @bunnysbite or #bunnysbite on Instagram and Facebook!
Triple Layer Zucchini Cake with Matcha Frosting
This Triple Layer Zucchini Cake with Matcha Frosting is dangerously delicious! It's soft, super moist and absolutely scrumptious. The frosting is something spectacular too. It's full of wonderful matcha flavor, super creamy and perfectly sweet.
Ingredients
Frosting
- 1 1/2 cups powdered beet sugar *see notes
- 1/2 cup vegan butter (I use Earth Balance)
- 1 tbsp matcha powder
- 1 tsp vanilla extract
Cake
- 2 1/4 cups gluten-free all purpose flour
- 2 1/4 cups almond flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cloves
- 3/4 tsp ground nutmeg
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups coconut sugar
- 1 cup coconut oil
- 3/4 cup unsweetened applesauce
- 2 tbsp vanilla extract
- 3 cups zucchini finely grated
Instructions
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To make frosting, beat together chilled coconut milk, corn starch, maple syrup, matcha powder and vanilla with an electric mixer until completely combined and smooth, about 5-7 minutes. Let frosting chill in the refrigerator overnight before use.
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Preheat oven to 350 degrees F and lightly grease lightly grease a 10" round spring-form pan. Ideally, grease 3 pans if you have them!
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In a bowl, mix together both flours, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt. Set aside.
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In a separate large bowl, beat together the coconut oil and coconut sugar with an electric mixer. Then, add applesauce and vanilla. Beat until combined.
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Add wet ingredients to dry ingredients and mix until fully combined, then fold in the grated zucchini.
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Pour 1/3 of the batter into the greased pan and bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean. You will have to bake these in rounds and wait for the cake to cool completely before removing from pan if you only have one. If you have three, you can bake them at the same time.
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In the meantime, make the frosting. With an electric mixer, beat together the butter and sugar until smooth, then add in the matcha powder and vanilla extract. Beat until smooth and creamy. Set aside at room temperature until ready for use. (This frosting is great fresh but best after a day of making it. I recommend making it the day before if you can!)
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Let cakes cool completely before frosting and layering. Once cooled, you can frost the top of one cake, then layer it with another cake, frost the top of that cake, then top it with the third cake and frosting the remaining of the cake.
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ENJOY! Store covered at room temperature for up to 3-5 days.
