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