As summer came to close, so did our fabulous season of zucchini.  I decided I needed to create one last baked item with our remaining supply.  Chocolate is always a favorite in our house and a cake sounded just perfect.  This is a pretty quick and easy recipe, the steps can look like a lot, but they are easy to follow.  This cake is pretty similar to a traditional Texas sheet cake, but it is altered to work with a gluten-free flour blend.  I prefer King Arthur’s Gluten-free flour blend (I buy mine from our local Earth Fare), but most gluten-free blends will work. What I love about the combination of zucchini in this recipe, is that it helps keeps the cake moist, which can be a common problem with gluten free baked goods.  This recipe also freezes really well.

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Gluten Free Chocolate Zucchini Sheet Cake (Gluten-free & Dairy-free)
author: 
 
Ingredients
  • CAKE
  • 3 c. King Arthur gluten-free flour mix
  • 1.5 c. vvaporated cane sugar
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. melted coconut oil
  • ¼ c. unsweetened cocoa powder
  • 3 eggs
  • ½ c. almond milk
  • 2 tsp. vanilla
  • 3 c. shredded zucchini
  • 1 c. chocolate chips (gluten free & dairy free)
  • CHOCOLATE FROSTING
  • 3 c. powdered sugar
  • ½ c. coconut oil
  • ¼ c. unsweetened cocoa powder
  • ⅓ c. almond milk
  • 1 tsp. vanilla
Instructions
  1. In a large bowl, mix the gluten free flour, sugar, baking soda, baking powder, and sea salt and set aside.
  2. In a saucepan over medium heat, melt the coconut oil and whisk in the cocoa powder.
  3. Remove from heat and whisk into the dry ingredients, also adding in eggs, almond milk, vanilla and zucchini.
  4. Stir until well combines and then pour into a greased half-sheet pan.
  5. Bake for 18-22 minutes at 350 degrees, or until a knife pulls out cleanly.
  6. Remove from oven and set aside to frost.
  7. To create the frosting, melt coconut oil in a small saucepan over medium heat.
  8. Add in cocoa powder and almond milk and whisk until well combined.
  9. Pour hot chocolate mixture over powdered sugar and vanilla and whisk until smooth.
  10. Pour icing over hot cake and spread it into a thin layer.
  11. Enjoy!