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Dessert
February-March 2012
Gluten-Free, Dairy-Free Chocolate Zucchini Cake
Photo © Jules E. Dowler ShepardThis light, flavorful gluten-free cake is subtly sweet and it’s sure to be a hit. The dairy-free glaze is a delicious alternative to traditional frosting.
2½ cups gluten-free all-purpose flour of choice
1¼ teaspoons xanthan gum (add only if flour blend does not include gum)
½ cup unsweetened cocoa (not Dutch processed)
3 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ cup butter or dairy-free butter substitute
1⅔ cups granulated cane sugar or coconut palm sugar
3 eggs (or 3 teaspoons Ener-G Egg Replacer + 1 tablespoon arrowroot mixed with 3 table- spoons warm water)*
2 teaspoons pure vanilla extract
2 tablespoons honey, agave nectar or raw coconut nectar
1 tablespoon orange juice or apple cider
2½ cups coarsely shredded, unpeeled zucchini
½ cup milk or dairy-free vanilla soy, coconut or almond milk
Glaze
1 cup powdered sugar
1½ tablespoons milk or dairy-free vanilla soy, coconut or almond milk
½ teaspoon pure vanilla extract
1. Preheat oven to 350°F. Lightly grease a 10-inch tube pan and dust with flour.
2. Whisk together flour blend, xanthan gum (if blend does not contain it), cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
3. Using an electric mixer, cream butter and sugar until smooth and light. Add eggs one at a time (or egg replacement mixture), beating well after each addition. Stir in vanilla, honey, orange juice and zucchini.
4. Alternately add mixed dry ingredients and milk to zucchini mixture, stirring to combine.
5. Place batter in prepared pan and bake in preheated oven for about 50 minutes (check at 45 minutes) or until a cake tester inserted into center comes out clean. Cool in pan for 15 minutes. Turn out onto a wire rack to cool thoroughly.
6. To make glaze, mix together all glaze ingredients until smooth. Drizzle glaze over cake after it has fully cooled.
Each serving contains 470 calories, 17g total fat, 10g saturated fat, 0g trans fat, 101mg cholesterol, 511mg sodium, 79g carbohydrate, 3g fiber, 5g protein.
*TIP Cake will take longer to bake if eggs are replaced with Ener-G Egg Replacer and arrowroot. Test for doneness after 45 minutes. If not done, cover loosely with foil and bake another 15 to 20 minutes or until done.
Comments (3)
Wow, that was amazing. I can't bake for beans and this turned out beautifully even though I forgot to set the timer, didn't know how to adjust for a muffin recipe (eventually brought heat down 25 deg), and almost forgot to take it out of the oven. With organic ingredients, the muffins were light, flavourful and moist. I used Bob's Red Mill GF flour (chickpea flour, fava bean flour, tapioca starch, potato starch, white sorghum flour) so it's high in protein, too. I freaked out a bit because my organic cane sugar had a strong molasses smell, but that baked away. My autistic son prefers dry textures, so he ate the crusty top (I think 375 was too high, turned it down later 350). i used much less sugar, about 70% of the recipe's amount. I'll try it with coconut oil next time to see if it's as good. Thank you for this recipe! For the frosting, I cheated on the casein-free diet and used chocolate frosting (1 part choco chips, 2 parts whipping cream, heat cream, add chips, stir and refrigerate with cling film touching surface, then use mixer with refrigerated attachments, to whip into peaks). Thank you for this recipe!
Posted by: Unknown | February 2, 2012 12:10 PM Report this comment
Nice recipe...
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Posted by: conlyjerry | January 12, 2012 1:14 AM Report this comment
So I made this cake for my sons 3rd birthday party; this being his first gluten and dairy free. Also this was the first time I made a cake from scratch. I used earth balance butter and was a bit nervous when I put it in the oven as it looked a bit watery from the zuchini and the butter though whipped appeared like very small speaks throughout but not well blended. When I took it out it smelled wonderful and looked great. I served it up without saying it was gluten free to my family and everyone raved. Will definitely be keeping this one. Also loved that it had zuchini always trying to sneak a vegetable in my cooking. One note I baked it for the same time in a cake pan with no problems.
Posted by: Unknown | January 7, 2012 9:20 PM Report this comment