Ingredients:

3 eggs lightly beaten, room temperature

1 cup of vegetable oil

3 tsp gluten-free pure vanilla

2 cups white sugar

1/2 cup unsweetened apple sauce

2 cups finely shredded zucchini

3 cups gluten-free white rice flour

1/8 tsp sea salt

3/4 tsp xanthan gum (omit if it is in flour)

1 tsp baking soda (omit if it's in flour)

1 tsp baking powder (omit if it is in flour)

1 cups blueberries fresh or frozen

1/3 cup fresh blueberries (garnish)

​

​

Vegan Lemon Buttercream Icing

1 tsp pure gluten-free vanilla

2/3 cup vegan butter*

3 1/2 cups icing sugar 

Freshly squeezed juice from 1 lemon 

Zest of 1 lemon, divided (save a little bit of the zest to sprinkle on the top of the cake)

Dash Sea salt (optional)

​

Instructions:

​

1) Preheat oven to 350 degrees. Grease two 8 inch round cake pans.

​

2) Grated zucchini, drained and placed in a dishtowel. Squeeze some of the extra moisture out. Set aside.

​

3) In a stand mixer or using a mixing bowl and hand mixer, mix together the eggs, sugar, oil, vanilla, apple sauce, then add in the zucchini.

​

4) Add in gluten-free flour, salt, baking soda, baking powder, then the frozen blueberries. Pour batter into two 8 inch greased pans. 

​

5) Bake for about 25-28 minutes. Let cool before icing.

​

6) To make the buttercream icing, combine vanilla, vegan butter, icing sugar, fresh lemon juice, and salt. Using a hand mixer blend for 2 minutes. Fold in the lemon zest (saving some for garnish) and mix. See video

​

Serves 12 people

​

​