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Gluten-Free, Dairy-Free Zucchini Quinoa Cake
Do you want to up your daily intake of green vegetables? Try slipping some grated zucchini into the batter of your favorite pancakes or quick bread. It adds moisture and texture, along with extra nutrients and fiber. Here's a gluten-free, dairy-free recipe that makes good use of this plentiful summer squash. This flavorful cake is versatile and equally delicious served as a coffee cake for breakfast or a dessert for dinner. It's also a nice way to get your kids to happily eat an extra helping of veggies.
You can make an egg-free version of this cake by replacing the eggs with flax gel. The cake’s texture will be denser and heavier but it will taste just as good. Enjoy it plain or top it with a dusting of powdered sugar.
2½ cups All-Purpose Gluten-Free Flour Blend
1 cup quinoa flakes
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (freshly grated, if available)
1½ sticks (12 tablespoons) unsalted butter or dairy-free buttery spread, room temperature
1½ cups light brown sugar, packed
3 large eggs or flax gel*
2 teaspoons vanilla extract
¾ cup low-fat buttermilk, vanilla soy milk, or milk of choice
2 cups finely grated zucchini
¾ cup chopped nuts, optional
1. Preheat oven to 325 degrees. Lightly grease a 10- or 12-cup Bundt cake pan.
2. In a medium bowl, combine flour blend, quinoa flakes, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs (or flax gel), one at a time, mixing well after adding each. Add vanilla and beat to combine.
4. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in zucchini and nuts, if used. Batter will be thick as additional moisture comes from the zucchini as it bakes.
5. Spoon batter into prepared pan, smoothing it out to fill all crevices in the pan. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.
Each serving (without nuts) contains 355 calories, 13g total fat, 8g saturated fat, 0g trans fat, 84mg cholesterol, 345mg sodium, 55g carbohydrate, 1g fiber, 4g protein.
*TIP Avoiding eggs? Substitute flax gel. To make flax gel, combine 2 tablespoons flaxmeal with 6 tablespoons hot water. Let mixture sit for 5 to 10 minutes until thickened. Add to batter as instructed. Then add 1 additional teaspoon baking powder to dry ingredients. Bake the cake an extra 5 to 7 minutes until done.
Looking to substitute an ingredient? Check out our handy Substitution Solutions page.