I have eaten many attempts at a great gluten-free chocolate cake, but this one wins the award. It has a wonderful light and moist texture and a rich chocolate taste. And, guess what the secret ingredient is? Zucchini! I promise you cannot taste even a hint of the zucchini flavor; it’s just there to marry the gluten-free flours and the chocolate and leave you happily ever after.
Finally, I’ve found a chocolate cake that I can serve at birthday parties to the gluten-free crowd AND the “normal” crowd without apologies.
This recipe is from one of my favorite cookbooks, “Nearly Normal Cooking For Gluten-Free Eating”, by Jules Shepard. It is listed as “Zucchini Brownies”, but to me it’s more like a light and fluffy cake. I can’t wait to eat it with icing on top too.
Here’s the recipe:
1/2 C. oil
1/4 vanilla yogurt
1 C. sugar
1 C. nearly normal gluten-free flour mix (see below)
1t. baking soda
1/2 t. salt
2 T. cocoa
1 1/2 C. grated zucchini
1/2 C. nuts, optional
Preheat oven to 350. Beat together first 4 ingredients, then add remaining ingredients until the batter is thoroughly mixed. Spread batter into greased 8×8 baking pan. Bake for 20-40 minutes or until batter is no longer shiny and wiggly and when a cake tester inserted into the center comes out nearly clean. Pour frosting over warm cake.
- FOR FROSTING: (enough for 2 batches of this cake) (You could freeze the half you don’t use for next time you make this cake, which will probably be tomorrow.)
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake.
Jules Nearly Normal Flour Mixture: (go ahead and make at least a whole batch for more recipes coming soon)
1 C. rice flour
1 C. potato starch
1 C. cornstarch
1/2 C. corn flour
1/2 C. tapioca flour
4t. xanthan gum