Zucchini Apple Cake with Maple Cashew Cream & Sugar Apples

The perfect fall cake! It’s incredibly easy, and no one will know it’s gluten free and diary free! This week, Jeanine Solari, RYT-200, shares a simple, yummy cake that is warm with nutmeg, cinnamon, apples and maple. It’s great for a fall weekend, holidays or just because!

Zucchini Apple Cake


    • 3 cups King Arthur Gluten Free MULTI PURPOSE FLOUR – make sure it’s the multi purpose because it’s a blend of the flour and gums needed for GF baking.
    • 1 tsp salt
    • 2 ½ tsp baking powder
    • 1 tsp baking soda
    • 1 ½ cups of sugar
  • ¾ cup soft butter (I use a vegan butter but regular butter is great too)
  • 3 eggs
  • ½ cup almond milk (can you regular milk too)
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini
  • 1 large apple, diced
  • 3 tsp cinnamon (I probably used more then this, so if you like cinnamon add more)
  • 1 tsp nutmeg


  1. Mix dry ingredients (flour, baking power, baking soda, cinnamon, nutmeg and salt) in a bowl and set aside.
  2. Using electric mixer, beat sugar and butter together until smooth. Add vanilla.
  3. Beat in eggs – one at a time
  4. Add in milk
  5. Add dry ingredients to wet – I add little by little vs. dumping all the flour in at one time.
  6. After all wet and dry ingredients are combined, fold in the shredded zucchini and diced apples, combine well.
  7. Add batter to a well greased (I use coconut oil spray, but any works) bundt pan and bake at 350 degrees for about 35 minutes.
  8. Cake is done when center comes out dry!
  9. Let it cool completely.

Maple Cashew Cream Icing

  • 1 cup raw cashews
  • 1/3 cup almond milk
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg


  1. Soak cashews for a few hours in a bowl of water to get them soft (I have made this only soaking for an hour).
  2. Drain cashews.
  3. Blend cashews, milk, syrup and spices. Blend until completely smooth.
  4. Remove icing from blender and put into a bowl for easy icing.

Sugar Apples


  • 2 apples, diced
  • ¼ cup coconut sugar (any sugar will work)
  • ½ tsp fresh lemon juice
  • 2 tsp of butter (vegan or regular)
  • ½ tsp cinnamon


  1. Add butter to a pan and melt.
  2. Add apples, sugar, and spices, mixing together and allowing them to cook, soften and caramelize a bit.
  3. Add lemon juice and keep stirring until apples are soft
  4. Remove from heat and let completely cool.


  1. Remove cooled cake from bundt pan – I use the bottom for the top, so pretty humps on bottom flat surface as the top of the cake.
  2. Add the Maple Cashew Cream on top, let it run over, drip, whatever.
  3. Add cooled apples on top of cream.

I make this a day ahead because the flavors just come together! So Yummy!!


Jeanine Solari, RYT 200, who teaches at Pink Lotus Yoga in Swedesboro, NJ, started on the yoga path as an extension to her interest in running, health and nutrition. With 20 years in the health and beauty industry, yoga paved the way for a transforming self journey for her. Since completing her 200 hour training in 2013, Jeanine has been guiding students to transform the body physically, create stillness in the mind and nurture the spirit. Her hope is that her clients experience both a spiritual journey that helps them manifest the best possible version of themselves and a physical practice that makes the body feel amazing! Jeanine loves to cook and is always creating healthy, gluten free options for herself and her family. For more recipes from Jeanine, follow her on Instagram at @sparkley_spoon.

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