Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Zucchini Chocolate Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    Cream:
    1 stick (½ cup) butter
    1 tablespoon shortening
    1 ½ cup plus 3 tablespoons sugar

    Celiac.com Sponsor (A12):
    Add & beat well:
    2 jumbo eggs**

    Add:
    1 cup unsweetened pureed fresh zuchinni*
    1 ½ cup Gluten Free Flour Mix (any kind)
    ½ cup unsweetened cocoa powder
    ½ teaspoon xanthan gum
    ¼ teaspoon salt
    1 teaspoon baking powder
    ½ teaspoon soda

    Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).

    I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some of the cocoa powder with corn starch. The recipe originally calls for ½ cup corn starch & I substituted cocoa powder for the corn starch. I dont know whats so special about this recipe, but it never fails. Im not a great baker, but this recipe is helping me improve my reputation!

    *I pureed & froze tons of zucchini this summer in one cup containers. The original recipe calls for applesauce. I believe applesauce or any pureed fruit would work equally well.

    ** If you dont have jumbo eggs, you can use 2 large eggs & an extra egg yoke or egg white.



    User Feedback

    Recommended Comments

    Guest Vilma

    Posted

    Delicious! I made a lemon instead of chocolate version of this since I didn't have the chocolate. I substituted 1/4 cup corn starch for the 1/2 cup chocolate. I added 1 teaspoon of ground lemon peal, 2 teaspoons of lemon juice, 1/4 teaspoon of lemon extract and 1/4 teaspoon of vanilla. I baked a double batch for a layered birthday cake and used a lemon frosting. The whole thing was just GONE. I guess they liked it...

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    7 eggs, separated
    1 c. sugar
    1 c. potato starch flour
    2-3 mashed bananas
    1 c. ground walnuts
    Fresh strawberries, sliced
    Ground walnuts for garnish
    Beat whites until stiff and set aside. In separate bowl, beat yolks and sugar together. Add potato starch slowly, beating to a smooth consistency. Add mashed bananas and groundnuts. Gently fold mixture into whites. Grease bottom but not sides of tube pan. Pour batter into pan and bake at 350F for 45 minutes. Turn pan upside down and let cool. Garnish with strawberries and ground walnuts.


    Scott Adams
    This recipe comes to us from Michele Rice.
    Ingredients:
    1 cup sugar
    ¼ teaspoon grated lemon rind or orange rind
    2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section)
    7 eggs, separated
    ¼ teaspoon cinnamon
    Chipped or slivered almonds for garnish
    Powdered sugar and/or whipped cream for garnish
    Directions:
    Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, a...


    Debbie  Johnson
    I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. This cake is very moist and tastes delicious by itself, but a Cream Cheese Frosting recipe is included below, as well as Cashew Cream for Vegans.

    Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan. Mix together:
    1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it stays moist.
    ½ cup organic quinoa or amaranth Flour or combination of these
    2 tsp. aluminum-free Baking Soda (health store)
    2 t...


    Jefferson Adams
    I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar.
    That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture.
    I came away from that dinner thinking that I'd have to try my hand at making a strawberry version.
    This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor.
    Ingredients:
    1½ pounds ripe strawberries, hulled and sliced 2 tablespoons granulated sugar ¼ cup confectioners' sugar 1 pint heavy cream or whipping cream 2 ...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...