Gluten-Free Chocolate Zucchini Cake
Gluten-Free Chocolate Zucchini Cake is a moist, flavorful dessert made with gluten-free flour, cocoa powder, and shredded zucchini. The zucchini adds moisture and subtle sweetness, while the chocolate gives it a rich flavor. It's a delicious and healthier alternative to traditional chocolate cake, perfect for those with gluten sensitivities.
Equipment
- 2 8-inch round cake pans (or any shape you prefer)
- Mixing bowls (1 large, 1 medium)
- Whisk
- Electric mixer or hand mixer (for frosting)
- Grater (for zucchini)
- Rubber spatula
- Cooling rack
- Measuring spoons and cups
- Sifter (optional, for dry ingredients)
Ingredients
For the Cake:
- 2 1/2 cups gluten-free all-purpose flour with xanthan gum or add 1/2 tsp separately
- 3/4 cup unsweetened cocoa powder
- 2 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tsp cinnamon optional
- 3/4 cup vegetable oil or melted coconut oil
- 1 1/4 cups granulated sugar or coconut sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups finely grated zucchini about 2 1/2 medium zucchinis
- 3/4 cup unsweetened applesauce or Greek yogurt
- 3/4 cup milk dairy or non-dairy
For the Chocolate Frosting:
- 3/4 cup unsalted butter softened (or dairy-free butter)
- 3 1/4 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 5-6 tbsp milk dairy or non-dairy
- Pinch of salt
Instructions
Prepare The Oven
- Preheat the oven to 350°F (175°C) and grease or line two 9-inch cake pans.
Prepare the dry ingredients:
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients:
- In a separate bowl, whisk the oil, sugar, eggs, and vanilla extract until smooth. Add in the grated zucchini, applesauce or yogurt, and milk, and mix well.
Combine the wet and dry:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake the cake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting:
- In a large bowl, beat the softened butter with the cocoa powder and powdered sugar. Add vanilla, milk, and a pinch of salt, adjusting the milk for desired consistency.
Assemble the cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides with the remaining frosting.
Serve:
- Slice and enjoy your gluten-free chocolate zucchini cake!
Notes
❖ Gluten-Free Flour: If you're new to gluten-free baking, make sure your flour blend contains xanthan gum or guar gum. This helps give the cake structure and elasticity. If it doesn't, add 1/2 tsp of xanthan gum separately.
❖ Zucchini: Don’t worry about peeling the zucchini—keep the skin on! It will provide extra nutrients and color. Just make sure to squeeze out any excess moisture before adding it to the batter.
❖ Storage: This cake stores well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate it, and it will stay fresh for up to a week.
❖ Dairy-Free Option: You can easily make this cake dairy-free by swapping out the butter for dairy-free margarine or coconut oil, and using non-dairy milk and yogurt.