This gluten-free chocolate cake uses shredded zucchini for extra fiber, nutrients and helps to keep this cake soft and moist.
Yield: 10-12 servings.
Ingredients:
- 4 cups shredded zucchini (firmly packed)
- 6 eggs
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1/3 cup olive oil
- 3⁄4 cup cocoa powder
- 1 cup sorghum flour
- 1 cup buckwheat flour
- 1 1⁄2 teaspoons guar gum
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup semisweet chocolate chips
Frosting:
- 1 cup butter, softened
- 3⁄4 cup cocoa powder
- 11⁄2 – 2 cups powdered sugar
- 1⁄2 teaspoon vanilla
Directions:
- Preheat oven to 350° F.
Thoroughly grease two 8-inch cake pans on bottom and sides. Place a circular cut out piece of parchment paper on the bottom of each pan. Grease the top of the parchment paper. - Blend oil, eggs, zucchini, sugar and cocoa powder together until combined. In a separate container mix all dry ingredients except chocolate chips. Add dry ingredients to the zucchini mixture and mix until combined. Add chocolate chips last and mix until incorporated. Pour 1⁄2 the mixture into each cake pan. Place in oven, bake between 35-45 minutes or until toothpick inserted into center comes out dry.
- Cool for 10 minutes in pans on a wire rack, then turn cakes out onto wire rack and cool until @ room temperature.
- In a food processor blend all frosting ingredients until smooth. Adjust sugar amount to taste. Chill to firm up prior to frosting cake. Frost cake once completely cooled.
Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.
Nutrition Facts (Serving Size 1 slice, Servings per Container 10-12):Calories 570, Calories from Fat 280, Total Fat 32g, Saturated Fat 15g, Cholesterol 145mg, Sodium 350mg, Total Carbohydrate 73g, Dietary fiber 6, Sugars 51g, Protein 10g
