DessertFebruary/March 2009

Gluten-Free Chocolate Zucchini Cake



Here's a delicious way to use the abundance of summer zucchini. When grated, zucchini adds moisture and nutrients to this flavorful gluten-free, dairy-free cake that's sweetened with honey. Top this cake with your favorite chocolate frosting. This cake can be made with egg replacement; see instructions below.

Gluten-Free Chocolate Zucchini Cake

½ cup white rice flour
¾ cup sorghum flour
½ cup tapioca starch/flour
1 tablespoon baking powder
1 teaspoon xanthan gum
½ teaspoon ground cinnamon, optional
1 pinch ground cloves, optional
¼ teaspoon salt
2 large eggs
½ cup honey or agavé nectar
⅓ cup non-hydrogenated vegetable shortening
    or coconut oil
½ tablespoon pure vanilla extract
¾ cup milk of choice (vanilla-flavored rice, soy or almond) or fruit juice
1½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate
Grated zest of 1 orange or 1 teaspoon dried orange zest
1¼ cups grated zucchini

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan.

2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.

3. Add eggs, honey, shortening and vanilla. Blend well. Set aside

4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.

5. Add chocolate and egg mixture to flour mixture. Add orange zest and stir well to form a smooth batter. Stir in grated zucchini.

6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.

7. Allow cake to cool for 30 minutes before removing from pan. Turn cake onto a large plate and frost.

For Egg-Free Chocolate Zucchini Cake, omit 2 eggs. Mix 2½ tablespoons ground flaxseed with ½ cup warm apple juice or white grape juice. Let sit 10 minutes until thickened. Use this mixture to replace 2 eggs.

Each serving contains 457 calories, 22g total fat, 8g saturated fat, 0g trans fat, 53mg cholesterol, 65g carbohydrate, 323mg sodium, 4g fiber, 6g protein.

Rachel Albert ( is author of The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes & Sauces (Planetary Press).


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