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Wednesday, April 6, 2011

chocolate zucchini cake -- gluten free + dairy free

oh boy, i've got a bday coming up this week - thursday to be exact. time definitely flies and seems to go by faster and faster every year. so many people in my life have birthdays in march and april - so i'm dedicating this recipe to all of us.

finding cakes that are suitable for me to eat is next to impossible so my boyfriend and i whipped together two creations this weekend. first, we put together my flourless chocolate cake (we served this with a blood orange gelato - amazing!) and decided to make a more traditional cake. i've made chocolate zucchini muffins in the past - so easily adapted my recipe to making a round cake. this almost feels healthy since theres a bunch of zucchini in it, almost.




chocolate zucchini cake
  • 1 c all-purpose gluten free flour blend (without xanthan or guar gum)
  • 1/2 c sorghum flour
  • 1.5 tsp guar gum
  • 1/2 c cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 c sugar
  • 2 eggs room temperature
  • 1/3 c canola oil (or other light oil)
  • 2 c finely shredded zucchini (squeeze some moisture out)
  • 1/2 c chocolate chips
preheat oven to 350 degrees - with rack in center of oven. grease and sprinkle flour on the inside of a round 9 inch cake pan. in a mixing bowl whisk together ap flour, sorghum, cocoa powder, baking soda, baking powder and salt. in another mixing bowl combine canola oil, sugar, eggs until well blended, then stir in shredded zucchini. combine wet and dry ingredients together - stir until combined - careful not to overmix. gently stir in chocolate chips (optional - but i highly suggest adding them!) pour mixture into greased and flour dusted 9 inch cake pan. place in center of oven and bake 30-35 minutes. check for doneness by inserting a wooden toothpick into the center of the cake - when it comes out clean, the cake is done. when cake is done remove from oven and place on a cooling rack for 5 minutes, then remove cake from pan. place cake on cooling rack and allow to cool completely.

mark wanted to dress up some of the cake and took 1/4 of it - i left the remaining cake and enjoyed it as was - however, next time i plan on topping it with chocolate ganache. mark created a layer cake with his portion by slicing it lengthwise and speading organic mixed berry jam in the center. he then covered it with homemade vanilla royal frosting. quite yummy.

happy birthday all!

this post was featured on

Stuff and Nonsense




43 comments:

  1. It's even healthier when you top it with a Katie friendly coconut frosting! (Smart balance, coconut flakes, sugar and a splash of soy milk)

    HAPPY BIRTHDAY!!!

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  2. Girl - I CAN NOT wait for my zucchinis to start growing this year!! We had an overabundance last year and I couldn't figure out what else to make...then I started making breads and we were in heaven! This recipe will be bookmarked for use many times to come!! :)

    Happy to feature those margaritas!! Something tells me we would get into trouble over a pitcher of those!! Thanks for linking up to Foodie Friday.

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  3. I am going to give my sis in law this recipe. She would love it. I love trying new recipes...especially ones without animal products. Thank YOU! I am visiting from Bargain Hoot linky party!

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  4. aw, my mom used to make this in the summer when we had a plethora of zuchini! thanks for the great memories- it was really yummy!!! Visiting you from Foodie Friday! :)

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  5. That looks delicious...but what strange ingredients! :) I'm guessing that one could substitute sorghum flour for a more ordinary flour...or not? Not sure what your flour is. And what's guar gum - is there a substitute for that?

    Anyway, hope you enjoyed your b'day, and tnx for stopping by to link this up at Who Made What? Weekends! I'd love to see you back again next weekend if you like. :)

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  6. Tnx for replying to my questions! :) Usually my recipe related questions (on other blogs) are always ignored, ish.

    Have a lovely weekend! :)

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  7. One of my sons is going wheat-less for a bit. Thanks so much for posting this!!!!

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  8. Thank you so much for sharing this recipe on Bargain Hoot's Eats and Treats. It looks very moist and good!! I have several friends who are gluten free and especially enjoy these recipes :)

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  9. Great - another recipe for zucchini. I always grow more than I need on purpose. Almost time to plant them! I get them in the ground a few weeks early by planting them in plastic bottles in the ground.

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  10. this looks absolutely delicious...i have a friend that is just starting the glute-free lifestyle, so i will have to forward this to her...thanks for sharing at fridays unfolded!

    alison
    stuff and nonsense

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  11. This looks and sounds delicious! Your pictures are gorgeous and we are so thrilled you shared this with us at Inspiration Friday this week!
    Vanessa

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  12. Hi Katie,

    We wanted to let you know that we are going to be featuring your beautiful cake on Inspiration Friday! Post will be up this afternoon!

    Warmly,

    The girls At The Picket Fence

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  13. looks like this is your week for features, because i am featuring this yummo cake today at fridays unfolded...i always tell vanessa that great minds think alike!

    blessings,

    alison
    stuff and nonsense

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  14. It's kinda early here. And i haven't had much coffee yet. so when I began reading, I thought you said you had a BABY coming this week! tee hee!

    Once i got that figured out, I found that the recipe sounds delish! and the cake looks very moist.

    Any suggestions on where I would find the gluten free flour blend?

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  15. mmm... my best friend makes an awesome gluten free chocolate zucchini bread and I don't have the recipe! This one looks great so I'm going to give it a go!

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