Preheat the oven to 350ºF and line the bottom of a 9″ springform pan with parchment paper. Lightly oil the pan and the paper at the bottom, then set the pan aside.

In a medium sized mixing bowl, mix together the almond flour, tapioca, baking powder, baking soda, sea salt, lemon zest, cardamom, and nutmeg until completely combined. Add the grated zucchini and mix just until the zucchini is coated by the flour mixture.

Add the eggs, honey, avocado oil, and vanilla and almond extracts. Mix just to combine and pour the cake batter into the prepared pan.

Bake for 20 minutes, then cover the top of the cake with a small piece of foil creating a tent. Continue to cook for another 35-40 minutes, (for a total of 55-60 minutes) or until the cake is puffed in the middle and a toothpick inserted comes out with just moist crumbs.

Remove the cake from the oven and place it on a cooling rack for 10 minutes. Then carefully loosen the sides of the cake with a butter knife and remove the side of the springform pan.

For the frosting, melt the coconut butter in a small saucepan over low heat. When the coconut butter is melted, whisk in the lemon juice, honey, sea salt, and 2 tablespoons of the water. Don’t worry if the frosting breaks or seizes up, just whisk in a bit more water until it’s smooth again, (refer to the photo in the post). Drizzle the frosting over the cake using a spoon, or place it into a squeeze bottle if you’d like nice clean lines across the cake.

From here you can serve it off the bottom of the springform pan, or using 2 or more spatulas carefully slide them under the parchment paper of the cooled cake, and transfer it to a cake stand. It’s best not to move the cake before it’s completely cooled unless you have 2 people and several spatulas (I’ve used 4) under every single part of the cake as it’s not sturdy enough to transfer when hot or warm. This cake keeps well at room temperature for 3 days.