- Hint of Honey Vanilla Almondmilk
- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 80 Minutes
Preheat oven to 350F.
Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.
Stir in the flour mixture just until combined.
Stir in zucchini, coconut and toasted walnuts.
Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
Let cool completely before icing.
Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time. Beat in the almondmilk one tablespoon at a time until your desired consistency is achieved.
Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.
Courtesy of: Mom on Timeout