Last summer we harvested a tremendous amount of zucchini from our garden, and we enjoyed eating zucchini in a variety of ways.
One day I decided I wanted to make a chocolate zucchini cake, but I wanted it to be safe for my son Joshua who has multiple food allergies.
I ended up modifying my zucchini bread recipe into a cake recipe and, after a little bit of trial and error, I came up with a version all of my family enjoyed, even those without food allergies.
Sometimes I make this cake with icing but oftentimes I just leave it plain. My family loves it either way. The recipe below includes instructions for making a cooked icing if you want to give it a try.
- 3 Tbsp. Ground Flax Seed
- ½ Cup Water
- 1 Cup Extra Virgin Olive Oil
- 1 tsp. Vanilla
- 2 Cups Sugar
- 2 Cups Shredded Zucchini
- 1 tsp. Baking Soda
- ½ tsp. Salt
- ½ tsp. Baking Powder
- ¾ Cup Cocoa Powder
- 2¼ Cups Gluten-Free Flour (See Note Below)
- 1 Tbsp. Arrowroot Powder (Optional)
- 3 Tbsp. Butter (I use Earth Balance Dairy & Soy Free.)
- 3 Tbsp. Milk (I use Almond or Rice Milk.)
- 2 Tbsp. Cocoa Powder
- ½ tsp. Vanilla
- 1½ Cups Powdered Sugar
- Preheat the oven to 350 degrees.
- Combine ground flax seed and water in a bowl until the flax has absorbed most of the water.
- In a mixing bowl combine the oil, vanilla, and sugar.
- Add the flax/water mixture and zucchini to the mixing bowl and mix well.
- In a separate bowl, whisk together the baking soda, salt, baking powder, cocoa powder, arrowroot powder, and gluten-free flour.
- Add the flour mixture to the wet ingredients and mix well.
- Grease a 9 inch x 13 inch pan.
- Pour cake batter into the pan.
- Bake for 30+ minutes or until a toothpick inserted in the center comes out clean.
- Combine the butter, milk, and cocoa in a pan.
- Bring to a boil.
- Remove from heat and add the vanilla and powdered sugar.
- Use a whisk to throroughly combine the ingredients.
- Pour icing over cake as soon as you take it out of the oven.
- Allow to cool completely before serving cake.
1½ Cups Brown Rice Flour
1/2 Cup Tapioca Starch
1/4 Cup Potato Starch
You can make your own ground flax seed by grinding it in a blender.
I add the arrowroot powder to help offset the fact that there are no eggs in this recipe. It is optional, but if you have it on hand I recommend using it.
The icing is optional because this cake is very moist and delicious on its own. However, the icing is a wonderful addition to this cake.
If you don't have food allergies you can use 3 eggs in this recipe in place of the ground flax, water, and arrowroot powder as well as regular flour in place of the gluten-free flour.
As you can see in the recipe above I have listed the modifications you can make to this recipe if you don’t have food allergies.
So, if you are looking for a rich, moist, chocolate zucchini cake, and you have food allergies, I recommend giving this recipe a try.