Chocolate cake is one of my favorite indulgences (besides ice cream). The denser and moister the better. I will turn my nose up at anything light, airy or fluffy….what’s the point. I want something that’s thick, fudgy and utterly decadent. Now most would think that a gluten free, vegan Zucchini cake would not fit into that category but this one definitely does!
My mom made Zucchini Cake often when I was a kid for birthdays or special occasions and if she was feeling really fancy she would whip up some German Topping too. German Topping or Frosting (although it’s not really a frosting) is traditionally made with cream, sugar, eggs, pecans or walnuts and coconut. It’s rich, gooey and goes perfectly with a dense chocolate cake.
I have veganized and made this recipe gluten free so you don’t have to break the dietary bank to have your favorite sweet treat. The cake is actually very high in fiber due to the grated Zucchini and Ground Flax Seed used as an egg replacer. This also helps to keep your blood sugar and insulin levels even after consuming, especially after a high fiber meal. We can have decadent tasting treats if we get smart about it! All of my children have approved this cake and they are very discerning…
2 1/4 cups or 280 grams Gluten Free Flour (I will post my blend below or you can use a commercial blend such as Bob’s Red Mill)
1/2 cup or 55 grams Coco Powder
1 1/2 cups Sugar
1 tsp. Baking Soda
2 tsp. Baking Powder
1 cup Coconut Oil melted or Vegetable Oil
2 tbsp. ground Flax Seed mixed with 6 tbsp. warm water
1 tsp. Vanilla Extract
1/2 cup unsweetened Almond Milk with 1 tsp. Vinegar added
2 cups or 280 grams Zucchini with the skin still on
Preheat your oven to 350 Degrees F and place your rack in the middle of the oven.
Blend all of your dry ingredients together well in a medium sized bowl. Heat your Oil and Almond Milk with Vinegar until warm…gluten free starches absorb warm or hot liquids much better and create a better rise in your baked goods. Add all liquids including the Flax Gel to your dry ingredients and combine well. Lastly fold in your grated Zucchini.
Line 2 8 inch round cake pans with parchment paper or a 13×9 inch square pan. Fill the pan(s) evenly with cake batter and bake approx. 30 minutes for the 2 round pans, 40 minutes for the square pan or until a toothpick inserted into the middle of the cake comes out dry. Remove from the pans and allow to cool on a rack. Frost as desired.
2/3 cup sugar
1/2 cup unsweetened Almond Milk or other nondairy Milk
1 tbsp. Arrowroot Powder mixed with 2 tbsp. warm water
1/3 cup Coconut Oil
1 tsp. Vanilla Extract
1 1/3 cup shredded unsweetened Coconut
1 1/2 cups chopped Pecans or Walnuts
In a medium sauce pan bring the sugar, coconut oil and almond milk to a simmer over medium heat. Add in the Arrowroot Powder and water mixture and bring to a boil until it thickens. Remove from the heat and stir in the remaining ingredients. Allow to cool slightly and use this to fill and top your 8 inch cakes or just top your 13×9 square cake.
1 cup or 130 grams Tapioca Powder
1 cup or 175 grams Potato Starch
1 cup or 140 grams White Rice Flour
1/2 cup or 65 grams Brown Rice Flour
1/2 cup or 55 grams Arrowroot Powder
1 Tsp or 4 grams Psyllium Powder
I like to use a digital scale for accuracy but it’s not totally necessary 😉
I like to add my Vegan Ice Cream and Chocolate Sauce to make my dessert extra tasty…the recipes are posted in the previous page.
Love Jennifer xoxo