Double Chocolate Zucchini Cake
So chocolately!
Double Chocolate Zucchini Cake
So chocolately!
Ingredients
- 2 cups GF flour blend*
- 1 tsp xanthan gum
- 2 cups sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 eggs or egg replacer powder
- 1 cup vegetable oil
- 3 cups zucchini grated
- 3/4 cup GF semi-sweet chocolate chips
- 2/3 cup nuts chopped (optional)
Frosting
- 1/4 cup margarine
- 1/4 cup vegan cream cheese Tofutti
- 2 cups icing sugar
- 1 tsp vanilla
Instructions
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the last three ingredients until they are evenly distributed.
- Pour into a greased and floured 9x13 baking pan, and bake at 350°F for 50 to 60 minutes. Cool completely before frosting.
- For Frosting: combine all ingredients and beat well until smooth.
Notes
Flour Blend Used:
2 cups sorghum
2 cups potato starch
1/2 cup coconut flour
1/2 cup brown rice flour
2 cups sorghum
2 cups potato starch
1/2 cup coconut flour
1/2 cup brown rice flour
Tried this recipe?Let us know how it was!
If my GF flour blend has Psyllium Husk in it should I put the Xanthan gum in this recipe?
If your flour blend has at least 1 tsp of psyllium husk per cup of flour, I think it should be fine to omit the xanthan gum completely. Let me know how it turns out!