This Zucchini Spice Cake Is Topped With Creamy Maple Frosting, So Please Pass a Spoon

Zucchini Spice Cake

Original Recipe by Taylor Celentano

For the Cake:
2 1/2 cups almond flour
2/3 cup coconut flour
1 teaspoon tapioca starch
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil (can also use melted coconut oil)
4 eggs
4 teaspoons vanilla extract
2 cups Stevia in the Raw
3 cups grated and strained zucchini (about 2 1/2 medium-large zucchinis)

For the Frosting:
1 cup powdered sugar
1 cup Stevia in the Raw
4 tablespoons vegan butter (melted)
3 tablespoons unsweetened vanilla almond milk
1/2 teaspoon maple extract

Preheat your oven to 350 degrees.
Mix all your dry ingredients for your cake in a large bowl.
Grate your zucchini, wrap it in a cheesecloth OR a few sheets of paper towel, and roll at the top to create a pouch around your zucchini. Squeeze as much water out as possible.
Mix your wet ingredients in a separate bowl, then add in your zucchini.
Mix your wet ingredients into your large bowl of dry ingredients, making sure to combine really well.
Spray your baking pan with nonstick spray, and pour your batter in using a spatula to smooth and evenly disperse to all four corners of the pan.
Bake for 25-32 minutes. Using a knife or toothpick, insert into your cake to test at 25 minutes to make sure you don't overbake.
While the cake is baking, mix your frosting ingredients together in a bowl and put in the fridge to thicken.
Let your cake cool for about 25-30 minutes before icing (leave your frosting in the fridge until you are ready to ice your cake).
Once cooled, spread frosting evenly across your sheet cake, making sure all four corners are covered; slice a piece for yourself; and enjoy!