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Gluten-Free Zucchini-Almond Cake
Ingredients
  • subheading: Cake:
  • ½ stick unsalted butter, melted, plus room-temperature butter for pan
  • 1 ½ cups almond flour (spooned and leveled)
  • ¼ cup plus 2 tablespoons potato starch (spooned and leveled)
  • 1 ¼ teaspoons gluten-free baking powder
  • ¼ teaspoon fine salt
  • 3 large eggs, room temperature
  • ½ cup packed light-brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
  • subheading: Frosting:
  • 5 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese, room temperature
  • ⅓ cup confectioners' sugar
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