Zucchini Cake

Want a real birthday cake this year?

Now you can! And it's good enough to share with all your guests.

Enjoy!

See doesn't it look like real cake?!?

Zucchini Cake

2 1/2 cups Four Flour Bean Mix (found in the flour mix section)

1 rounded t. xanthan gum

2 cups sugar

2 t. cinnamon

1 t. salt

2 t. baking powder

1 t. baking soda

4 eggs

1/2 cup canola oil

1/2 cup applesauce

2 cups grated zucchini

1/2 cup chopped walnuts (optional)

Preheat over to 350. Grease a 9x13 pan.

In a mixing bowl, combine the flour mix, xanthan gum, sugar, cinnamon, salt, baking powder, and baking soda.

In a medium bowl, beat the eggs until fluffy and lemon colored. Add the oil and beat another 2 minutes. Pour this into the dry ingredients and mix well. Add the zucchini and stir until thoroughly combined. Fold in the walnuts (if used).

Spoon into the prepared pan and bake at 350 for 35-40 minutes, or until a tester inserted near the center comes out clean. Cool before frosting with cream cheese frosting.

Cream Cheese Frosting:

1 8oz package cream cheese, softened

1/2 cup (1 stick) butter, softened

1 t. vanilla

1 lb. powdered sugar

Combine cream cheese, butter, and vanilla ina mixing bowl. Blend at low speed with electric mixer. Gradually add powdered sugar, beating until fluffy. Add a few drops of cream if necessary to make spreading easier.

You can store in the fridge for a few days or freeze leftovers.