Saturday, September 1, 2012

Chocolate Zuchini Bundt Cake

What do you get when you cross zucchini and chocolate cake? Low guilt, delectable goodness. I love having a great chocolate recipe on hand for those special occasions or when I just get a severe hankering. Here is one such gem. Enjoy!

photo from

Note: I will use egg-replacer instead of eggs.

Chocolate Zucchini Buckwheat Bundt Cake (gluten-free, nut-free, yeast-free)
3 eggs
1 c. cane sugar (the original recipe calls for 2 cups)
3/4 c. milk (or coconut milk)
3/4 c. coconut oil
2 c. grated zucchini (Make sure they are squeezed dry if you are using frozen.)
1 tsp. salt
1 1/2 c. sprouted buckwheat flour (can use any gluten-free flour or flour blend)
1/2 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. baking powder
1/2 c. cacao or unsweetened cocoa powder
1 Tbsp. vanilla extract
1. Preheat your oven to 350 degrees F.
2. Mix all the ingredients together in a large bowl. (Yep, it’s that easy!)
3. Grease a bundt pan or 9×13 pan and pour in the batter.
4. Bake about 1 1/2 hours for a bundt pan. I’ll be honest, I forgot to set my timer, but I watched it closely and did the toothpick test. Mine was just barely done when I took it out. If you want it moist, be sure not to let it over bake. Bake about 25-35 min. for a 9×13 pan.
*To make this a soaked flour recipe here’s what you’ll need to do:
1. Combine the eggs, milk, oil, and buckwheat flour in a bowl. You need to add an acidic liquid and you can do that in one of two ways: Replace the entire amount of milk with homemade yogurt or kefir. You can also reduce the milk by 3 tablespoons and then add 3 tablespoons ofhomemade yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.
2. Let this batter sit for 12-24 hours. (The longer the better.)
3. When you are ready to bake, add the rest of the ingredients and bake as per instructions. Note that you may need to increase your baking time a bit.

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