{Allergy-Free} Chocolate Zucchini Cake

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.

{Allergy-Free} Chocolate Zucchini Cake

 

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Author: Jackie @ Blessings Overflowing

Ingredients

Cake

• 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)

Icing

• 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

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Combine ground flax seed and water in a bowl until the flax has absorbed most of the water.
3. In a mixing bowl combine the oil, vanilla, and sugar.
4. Add the flax/water mixture and zucchini to the mixing bowl and mix well.
5. In a separate bowl, whisk together the baking soda, salt, baking powder, cocoa powder, arrowroot powder, and gluten-free flour.
6. Add the flour mixture to the wet ingredients and mix well.
7. Grease a 9 inch x 13 inch pan.
8. Pour cake batter into the pan.
9. Bake for 30+ minutes or until a toothpick inserted in the center comes out clean.

Icing

1. Combine the butter, milk, and cocoa in a pan.
2. Bring to a boil.
3. Remove from heat and add the vanilla and powdered sugar.
4. Use a whisk to throroughly combine the ingredients.
5. Pour icing over cake as soon as you take it out of the oven.
6. Allow to cool completely before serving cake.

Notes

This is the gluten-free flour mixture I used for this recipe.

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.

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So, if you are looking for a rich, moist, chocolate zucchini cake, and you have food allergies, I recommend giving this recipe a try.