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
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Ingredients
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3/4 cup
room temperature butter
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2 cups
sugar
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3
large room-temperature eggs
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2 cups
shredded zucchini
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1/3 cup
rum
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1 cup
sweet rice flour
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1/2 cup
millet flour
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1/2 cup
potato starch flour
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1/4 cup
tapioca starch flour
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1/4 cup
sorghum flour
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1/2 cup
cocoa powder (dutch preferred)
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1 teaspoon
salt
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3/4 teaspoon
cinnamon
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1 teaspoon
xanthan gum
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1 cup
chopped walnuts
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1 cup
semisweet chocolate chips
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1/4 cup
milk (or soymilk)
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2/3 cup
GF powdered sugar
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3 teaspoons
rum
Directions
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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.
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Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
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In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
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Stir flour mixture into egg mixture and add 1/4 cup of milk.
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Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
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Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
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To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.
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