No Gluten, No Problem

Gluten? Fuggedaboutit.

  • Home
  • About Us
  • Blog
  • Recipes
    • Artisan GF Flour Blend
    • Common Ingredient Substitutions
  • Books
    • No Gluten, No Problem Pizza
    • Gluten-Free Family Favorites
    • Artisanal Gluten-Free Cooking
    • Artisanal Gluten-Free Cupcakes
    • The Gluten-Free Edge
  • Contact

Recipe: Zucchini Cake with Fresh Fruit and Cream Cheese Frosting

August 20, 2008 by Peter Bronski

This recipe for zucchini cake was inspired by a deli in Denver’s Larimer Square called The Market. They make a zucchini cake with fresh fruit and a cream cheese frosting that they call the Spring Fling, and by Kelli’s taste buds, it’s one of the best cakes she’s ever had. Needless to say, we set out to develop our own gluten-free version, and after several iterations playing with ratios, we’re pretty pleased with the result. We hope you are, too!

Ingredients:
3 eggs
1 cup vegetable oil
3 tsp vanilla extract
2 cups white sugar
2 cups unpeeled shredded zucchini
2 1/2 cups GF flour
2 tsp baking soda
1 tsp salt
2 tsp baking powder

Steps:

  • Combine the eggs, oil, vanilla, sugar and zucchini.
  • Add the flour, baking soda, salt, and baking powder.
  • Beat well in a mixer.
  • Pour batter equally into two greased and GF-floured 8-inch round pans
  • Bake at 350 degrees for about 45 minutes.
  • Let the cakes cool on a rack until room temperature. This is a good time to make the cream cheese frosting.
  • In a mixer, cream together 8 oz cream cheese and 1/2 cup room temperature butter.
  • Gradually work in 2 cups powdered sugar, and 1 tsp vanilla extract.
  • Mix until light and fluffy.
  • To construct the cake, place the first cake layer on the serving plate or cake tray, spread the top with cream cheese frosting, and layer with fresh fruit (sliced red grapes, mango, strawberries, kiwi).
  • Place the second cake layer over the first, and spread cream cheese frosting over the entire cake (sides and top). Finish with a layer of well-arranged fruit on top.
  • Enjoy!

– Pete

Share this:

  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Tumblr (Opens in new window) Tumblr

Filed Under: Recipes Tagged With: cake, cream cheese, zucchini

« A Locavore’s Culinary Tour of NH and Boston
Mary’s Gone Crackers »

Comments

  1. Anonymous says

    October 22, 2008 at 7:49 pm

    I’m a celiac and live in Denver, and I know exactly which cake you are talking about! Sadly I’ve never tried it but have been told by many gluten eating friends that it’s amazing. I can’t wait to try making my own. Thanks so much for the recipe!
    Amanda

  2. peterbronski says

    October 22, 2008 at 10:43 pm

    Enjoy the recipe, Amanda! Hopefully it will make you forget all about the “real thing” in LoDo. My two cents: this one tastes just as good, if not better! Of course, I’m biased!

    Cheers, Pete

  3. Anonymous says

    March 23, 2011 at 1:59 pm

    this cake is the best! I’m a cake lover and I live in Chicago now, believe me nothing like this cake, Im trying to find somone who sales it 🙁 I miss Denver

  4. peterbronski says

    April 27, 2011 at 8:18 pm

    Hi Anonymous… I recommend you give our recipe a try! If you loved the Denver version, I think you’ll love this GF version too!

    Cheers, Pete

  5. ForTheBirds says

    January 19, 2012 at 10:30 pm

    I cannot get this cake to rise? It bubbles like crazy, then collapses! Any insight would be great… this has happened twice now!

  6. peterbronski says

    February 1, 2012 at 2:35 am

    Hi ForTheBirds… Can you give us some additional info? Are you making any ingredients subs? At what altitude do you live? Any further details can better help us troubleshoot.

    Cheers, Pete

  7. Anonymous says

    February 28, 2013 at 7:00 pm

    Hi, In this recipe it calls for 2 cups of sugar. However, in the directions it states 2 cups powdered sugar. Can you tell me which one to use?
    Thanks,
    New to Gluten Free 🙂

  8. kellibronski says

    March 1, 2013 at 5:41 pm

    Hi Anonymous – The cake portion has 2 cups white sugar in it and after the cake is baked we provide a recipe for the frosting, which includes 2 cups powdered sugar. Please let us know if you have any other questions!
    Thanks,
    Kelli

  9. Anonymous says

    March 3, 2013 at 6:20 pm

    I just made this recipe and it was a big hit with everyone in the family. I used 2 cups of rice flour and then 1/2 cup of almond flour with an additional 1/4 c of unsweetened apple sauce to keep it moist. It was so delicious. Thank you for a great cake that will be seen again this Easter!

    New to Gluten Free 🙂

  10. Lindsay says

    July 1, 2013 at 9:11 pm

    Just noticed that this recipe calls for “gluten free flour” but no xanthan gum. Wondering if that is assuming that the flour blend already has it but if not, add it??

  11. kellibronski says

    July 10, 2013 at 2:36 pm

    Hi Lindsay,

    We have reworked this recipe since we originally posted it and have made the following changes:
    decrease sugar to 1 3/4 cups
    decrease salt to 1/2 teaspoon
    add 2 teaspoons xanthan gum

    I hope this helps! We did make this without xanthan gum back in 2008 and it still works, but it is more successful with the changes above.

    Happy baking!
    Kelli

  12. Liz says

    January 5, 2018 at 6:55 pm

    This cake recipe is oh so delicious! We used to buy very often for different occasions and my sister in law prefers this recipe instead! We live in Denver and it is a crowd pleaser!

Trackbacks

  1. A Zucchini Recipe Bonanza ... Over 60 Gluten-Free Zucchini Dessert Recipes | All Gluten-Free Desserts...All the Time says:
    August 22, 2015 at 8:12 pm

    […] Zucchini Cake with Fresh Fruit and Cream Cheese from No Gluten, No Problem … gluten free, dairy free (cake only), vegetarian […]

  2. A Zest for Zucchini … Over 60 Gluten-Free Zucchini Dessert Recipes! - gfe-gluten free easily says:
    January 10, 2016 at 11:04 pm

    […] Zucchini Cake with Fresh Fruit and Cream Cheese from No Gluten, No Problem … gluten free, dairy free (cake only), vegetarian […]

Welcome

Your kitchen. Our recipes. Happy taste buds! That’s the short story of No Gluten, No Problem.

Want to learn more about us? We’re Pete and Kelli Bronski, the husband-and-wife team behind the website.

>> Get to know us better.

Connect With Us

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Available Now!

Search

Archives

Copyright © 2025 · No Gluten, No Problem · Design by Heather Mackan · Built on GenesisWP

Copyright © 2025 · Tasteful Theme on Genesis Framework · WordPress · Log in