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Author Notes: If you are looking for a moist, rich and somewhat sophisticated chocolate cake- you have come to the right place. My step mother made this cake for a holiday gathering and my wife raved that it was incredible. Somewhat jealous of her experience, I got the recipe and modified it to be gluten free. I was sold after the first bite and the wife proclaimed my version was even better than the original, though admittedly she is somewhat biased. - flourishglutenfree
- 3/4 cups room temperature butter
- 2 cups sugar
- 3 large room-temperature eggs
- 2 cups shredded zucchini
- 1/3 cup rum
- 1 cup sweet rice flour
- 1/2 cup millet flour
- 1/2 cup potato starch flour
- 1/4 cup tapioca starch flour
- 1/4 cup sorghum flour
- 1/2 cup cocoa powder (dutch preferred)
- 1 teaspoon salt
- 3/4 teaspoons cinnamon
- 1 teaspoon xanthan gum
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1/4 cup milk (or soymilk)
- 2/3 cups GF powdered sugar
- 3 teaspoons rum
- Preheat your oven to 350 degrees F and prepare a 10 inch plain or fluted pan (I often use my bunt pan) with butter and light coating of rice flour.
- Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
- In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
- Stir flour mixture into egg mixture and add 1/4 cup of milk.
- Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
- Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
- To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good