Sunday, August 3, 2014

Gluten Free Chocolate Zucchini Cake

Being a big fan of chocolate cake, I give this one a gold star. This recipe may seem complicated to those of you who may be new at baking gluten free.  Once you have your pantry stocked with various flours, this recipe is very easy and quick to assemble.  I have not tried it with a store bought gluten free flour mix.

Many times the best recipes are created out of using substitutions.  That's exactly what happened here.  I was browsing the net for a way to use extra zucchini. Zeroing in on chocolate cake, there was a road block with every recipe I found. Determined to satisfy my chocolate craving I guessed, melted, measured, substituted my way to this amazingly yummy cake.  We have dubbed it the best chocolate healthy cake ever created.  It's best after being chilled in the frig.  Serve it with icing or just a sprinkle of powdered sugar.  Dreamland!!

Gluten Free Chocolate Zucchini Cake

1 cup oil

2/3 cup 63% cocoa chips

4 beaten eggs

2 cups sugar

2/3 cup white rice flour

1/3 cup oat flour

1/4 cup each of these flours: potato starch, soy, coconut and almond

1/4 cup unsweetened baking cocoa

2 teaspoons soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum powder

3 cups of shredded zucchini

2 teaspoons vanilla

1 1/2 cups chopped walnuts

Melt together chocolate chips and oil then cool and mix in the beaten eggs, set aside.  Measure all dry ingredients into a mixing bowl and whisk together until mixed very well, then whisk some more to make sure all ingredients are blended. Add one fourth of dry ingredients to chocolate mixture and stir only until flour disappears, repeat with rest of flours adding only one fourth at a time.  Do not over mix.  Stir in zucchini and vanilla. Pour into an oiled 9X13 cake pan and top with nuts. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.  Do not over bake.  Cool and chill.  Serve with icing, whipped cream or a sprinkle of powdered sugar.

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