I am a big fan of chocolate cake, but having to stick to a gluten-free diet means that I’m constantly looking out for gluten-free cake and dessert recipes.
This recipe for chocolate cake with zucchini was sent to me by my dear friend Jessie’s mother Liz, who lives in Kingston, Australia. A teacher by profession, Liz is a great cook :D.
Currently, she’s involved in Kingston SE Small Steps, a project that produces and donates environment-friendly shopping bags to discourage people from using plastic. (Click here for Kingston SE Small Steps’ Facebook page).
Here’s the recipe for Liz’s gluten-free chocolate cake:
Ingredients:
500g gluten-free flour (I used this)
1/4 teaspoon salt
1/3 cup cocoa
450gm crushed pineapple, drained
1 tsp baking powder
1 tsp baking soda
4 eggs, beaten
1 tsp cinnamon
300g chopped nuts, optional
200g sugar
400g grated zucchini
200ml oil
Make it:
Sift the dry ingredients together. Add all other ingredients and pour into a greased 23-cm square pan or 2 x 20 cm cake pans.
Bake for 45 mins at 180 degree Celsius or until cooked.
Note: I substituted pineapple with zucchini in this recipe. If you’re allergic to nuts, you could replace them with baked and mashed sweet potatoes.
| Nutrition Facts | |
|---|---|
| Serving size: 100g | |
| Servings: 20 | |
| Amount per serving | |
| Calories | 247 |
| % Daily Value* | |
| Total Fat 9.2g | 12% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 33mg | 11% |
| Sodium 284mg | 12% |
| Total Carbohydrate 38.5g | 14% |
| Dietary Fiber 5.1g | 18% |
| Total Sugars 14g | |
| Protein 5.8g | |
| Vitamin D 3mcg | 15% |
| Calcium 35mg | 3% |
| Iron 1mg | 6% |
| Potassium 240mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
| Recipe analyzed by | |