This delicious cake is perfect for spring, plus it’s gluten-free (and can easily be made dairy-free with a couple of substitutions)!
INGREDIENTS:
Wet ingredients:
1 cup shredded zucchini (from 1 medium zucchini)
2 eggs
½ cup honey
zest from 2 lemons
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
Dry ingredients:
1 ½ cup packed blanched fine almond flour
¾ cup gluten free oat flour
1 teaspoon baking soda
1/4 teaspoon salt
For the blueberries:
1 heaping cup fresh blueberries
2 tablespoons gluten free oat flour
For the lemon frosting:
½ cup butter (or sub vegan buttery stick), at room temperature
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
To garnish:
Extra blueberries for sprinkling on top