I have one goal here: to prove to you that gluten free can be amazing. No, this is not a joke. No, I’m not pulling your chain here.
I’m 100% telling you the honest to goodness truth.
Written by: Brielle Gundersen of Breezy Bakes
Since cooking and baking gluten free for the past 8 months, I feel like I’ve really started to master making delicious meals and treats.
I’ve decided to take it one step further.
Many people who struggle with gluten also struggle with other allergies or intolerances, one being dairy. I’ve made a conscious effort to start baking a handful of dairy free products as well.
This Chocolate Coconut Zucchini Cake is the perfect answer to a rich and decadent craving for those who can’t easily process gluten or dairy. This cake is intense! It’s moist, fudgy, and full of chocolate.
The zucchini makes it soft and tender, while the dairy free chocolate chips add an extra punch of sweetness.
Not to mention the chocolate coconut frosting. This vegan frosting spreads almost like a ganache and has just the right hint of coconut to compliment the deep chocolate flavor.
Think the flavor of a Mounds bar packed into a double decker cake!
Have you had success with gluten free baking? What tips do you find helpful?
Gluten Free Chocolate Coconut Zucchini Cake
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
A gluten and dairy free chocolate coconut zucchini cake that is rich, moist, and fudgy. Spread with a vegan chocolate coconut frosting.
1 cup potato starch
3/4 cup cocoa powder
1/2 cup coconut flour
1/2 cup gluten free oat flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup coconut oil (melted and cooled to touch)
1 3/4 granulated sugar
1 1/2 teaspoons vanilla
1 cup canned coconut milk (you will use the rest for the frosting*)
1 cup dairy free chocolate chips
3 cups finely shredded zucchini (about 2-3 zucchinis)
3/4 cup coconut oil (room temperature)
4 1/2 cups powdered sugar
2/3 cup coconut milk (remaining milk from cake)
3/4 cup cocoa powder
pinch of salt
1 teaspoon vanilla extract
1/4 cup sweetened coconut flakes for garnish
To Make Cake:
Preheat oven to 350 degrees. Grease and lightly flour (gluten free flour of your choice**) two 9 inch round cake pans and set aside.
In a small sized mixing bowl, sift together potato starch, cocoa powder, coconut flour, gluten free oat flour, buckwheat flour, baking powder, salt, xanthan gum, and baking soda.
In a larger mixing bowl or stand mixer, beat together melted coconut oil and sugar until pale and smooth. Add eggs and beat until incorporated. Add vanilla and mix until combined. Add half of flour mixture and beat on low speed until fully incorporated. Add coconut milk and beat until combined. Add remaining flour mixture and mix until combined, scraping down the sides of the bowl. Beat on medium speed for two minutes. With a spatula or wooden spoon, stir in chocolate chips and shredded zucchini until well mixed.
Divide batter equally between both cake pans. Bake at 350 degrees for 27-30 minutes or until tops are firm and bounce back at touch of a finger. Remove from oven and cool on cooling racks until ready to frost.
To Make Frosting:
While cakes are cooling begin making frosting. In a large mixing bowl, beat coconut oil until light and fluffy. Add 2 1/2 cups of powdered sugar and beat until mixture resembles small grains. Add coconut milk, pinch of salt, vanilla, and cocoa powder. Beat until fully incorporated. Add remaining 2 cups of powdered sugar and beat until combined. Add more milk or powdered sugar to reach desired consistency.
Once cake is completely cooled, remove from pans by sliding knife around the edges to loosen. Holding one hand over the top of the cake, use your other hand to flip the bottom of the pan so cake comes out onto the hand touching the cake. Quickly use both hands to flip first cake onto a serving dish.
Using about 1/3 of the frosting, frost the top of the first cake. Use the same method to remove second cake from pan and place on top of first cake. Frost top and sides of cake. Garnish top with sweetened coconut flakes and serve at room temperature.
*Use full fat canned coconut milk for this recipe. Make sure to shake the can before using.
**When flouring the pan, choose one of the gluten free flours in your recipe to lightly dust the pan. In this recipe I dusted with oat flour.
If you enjoyed this recipe, be sure to check out some of my other gluten free desserts at Breezy Bakes.
The kids and I are always keeping our eyes open for new, healthy yet delicious snack ideas. Recently we had the opportunity to try Vita Coco Kids Coconut Water pouches. Not only were these naturally flavored (Paradise Punch, Apple Island, and Very Cherry Beach) coconut water pouches low on sugar and calories, they were also [...]
One thing that I love about recipes like this Bacon Blue Cheese Grilled Flatbread with Arugula, is you don’t have to have a set recipe. It’s fun to think outside the box. Look at what you have in the fridge and how you can put that together into a new recipe. So often when I [...]
Sometimes I just really crave a loaded baked potato. All that cheesy goodness with sour cream, green onions and bacon – I love it! It is comfort food at its finest. Sometimes you just to eat something that you can take a bite of and think “mmmmmmm that is good.” Recently I had some fun [...]
I have mixed emotions about backyard gardening. I love the idea of it and I want so very much to have a thriving garden. By the time Summer rolls around, however, I am forced to admit every year that the garden my mind conjured up in the Spring isn’t quite as easy as I thought [...]
Back to school is just around the corner, if your kids haven’t started already. That means it is time to start packing school lunches again and time to think about what I’m going to eat for my midday meal while the kids are at school. Something I have been doing lately is grilling chicken ahead [...]