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Buttermilk Carob Zucchini Cake

Buttermilk Carob Zucchini Cake by Raia's Recipes

Well, Sunday was my 29th birthday. : p In order to keep myself from wallowing in the dispair of almost being 30 (which I'm sure won't be as bad as I think it will be...), I baked myself a yummy cake. Mmm... carob and zucchini - what a wonderful way to start a new year!


{Buttermilk Carob Zucchini Cake}
Gluten & Egg Free, with Dairy-Free Option.


3 T. hot water
1 T. flax meal
1/2 c. applesauce
1/2 c. evaporated cane juice
3 c. grated zucchini
2 t. vanilla (I like to make my own)
3/4 c. milk (try coconut milk, for dairy-free)
3 t. apple cider vinegar
1 c. rice flour
1/2 c. tapioca flour
1/4 c. millet flour
1/4 c. cornstarch
1/4 c. carob powder
1 T. baking powder
2 t. baking soda
1 t. guar gum
1 t. cinnamon
1/8 t. nutmeg
1/4 t. cloves

Preheat oven to 350 and grease a 13x9 inch baking dish. In large bowl combine hot water and flax meal. Let set until gelled (about 3 minutes). Add applesauce, vanilla, sugar, zucchini and vanilla. In small bowl, combine milk and apple cider vinegar and set aside. Combine dry ingredients and stir into zucchini mixture. Add milk and stir until combined. Pour into prepared dish and bake for 40 minutes, or until toothpick comes out clean. Cool completely before frosting.


{Frosting}

2 T. evaporated cane juice
2 T. carob powder
1/4 c. butter
1/4 c. milk

Combine all ingredients in small saucepan and bring to a boil. Stir constantly for about a minute, then remove from heat. Let stand, beating frequently, until thickened. Spread over cooled cake.


{This recipe is linked to Eating Inside the BoxGluten-Free WednesdaysSlightly Indulgent Tuesdays and Birthday Cake Round-Up.}

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