With extra zucchini at this time of year, this was an easy, tasty cake to bake. I took a few tips for this recipe from my Gluten Free Blueberry Coconut Breakfast Muffins but will do a recap here: By the way Almond extract would taste great here too. I think this is my new "favorite" chocolate cake and it only took 30 minutes to bake!
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
2 Tblsp. Coconut Flour
1 tsp. Xanthan Gum
2 tsp. gluten free Baking Powder
1/4 tsp. Baking Soada
1/4 tsp. Salt
1/2 cup Cocoa (sifted)
2 large eggs
1/2 cup grape seed oil
3/4 cup Organic Cane Sugar
1 tsp. vanilla
3/4 cup finely grated zucchini (squeeze excess liquid out in a clean towel)
Preheat the oven to 350 degrees, and generously grease a nine inch baking pan.
In a medium bowl, combine the dry ingredients including the sifted Cocoa. Whisk well to combine.
In a smaller bowl, using a hand held mixer, beat the eggs until light and fluffy. Slowly add the sugar, beating to combine, then add in the grape seed oil and vanilla, and beat to combine well. Add in the shredded zucchini, and mix by hand to combine. Transfer the liquid ingredients to the dry, and mix just until incorporated. The batter will be quite thick.
Spread the mixture into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
Leave the cake in the pan for 10 minutes before transferring to a platter to cool.
This cake was tasty, moist and flavorful - iced in a simple Vanilla Butter Icing, but chocolate, or a cream cheese icing would taste great too. Enjoy!