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Carob Zucchini Cake (and frosting) Recipe
I have a confession to make: I am not the best cook of the family! I do cook some and have my special dishes, but it my husband who is the house ‘chef’. He can take recipes, like this Carob Zucchini Cake, change it to fit the tastes and ingredients he wants, and come out with a winning dish!
We took this cake to our Gluten Free (partially Vegan) friend’s house for his birthday this week. Zucchini is the special ingredient in the cake. Makes it very moist! And the date frosting uses NO added sugar or sugar substitutes!
CAROB ZUCCHINI CAKE
Pre-heat to 350 F
Lightly grease a large, flat, cake pan; bundt cake pan; or two large layer cake pans.
Shred 2 – 2 1/2 cups zucchini squash
Mix up 3-egg equivalent egg replacer or fresh ground flax meal
Whisk together in large mixing bowl:
2 1/2 cups Jules GF Flour (all purpose)
3/4 cup carob powder (or 1/2 cup cocoa)
1 T baking powder (aluminum and gluten free)
1 1/2 tsp baking soda (aluminum free)
1/2 tsp Celtic or Himalayan salt
2 tsp ground cinnamon
Cream (with mixer) in large mixing bowl:
1 cup coconut oil, slightly warmed (90% liquid)
1 1/2 cups xylitol or coconut palm sugar
ADD:
Pre-mixed egg replacement
Mix thoroughly
ADD:
1 tsp vanilla
2-3 T maple syrup, honey, or coconut nectar
1 T real apple cider vinegar or orange juice
Shredded zucchini
MIX THOROUGHLY
Add dry ingredients
Mix thoroughly – no dry ingredients
Pour into cake pan(s) and even with spatula
Bake approx 45 minutes, or until cake is springy (+/- five minutes, depending on thickness of batter in the pan)
DATE FROSTING
2 cups lightly packed dates (may soak for finer texture when blended)
2/3 cup lightly warmed coconut oil (90% liquid)
1 – 2 tsp vanilla
1/3 cup non-dairy milk
Blend thoroughly in Vitamix.
Spread on cake while still slightly warmed.
(Options):
CHOCOLATE: Add 1/2 cup carob powder (or 1/3 cup cocoa) for chocolatey version
MOCHA: Replace milk with favorite coffee/espresso drink and add 1/4 cup carob or cocoa powder
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If you like this recipe, let me know! I will be featuring more of Malcolm’s recipes in the next posts if you like this one!
