A good gluten free zucchini cake recipe is the one the entire family can enjoy without any compromise. This Glazed Gluten Free Zucchini Cake with Pumpkin Seeds & Dark Chocolate is packed with flavors and nutrition. Perfectly moist and fluffy, this cake is irresistible in every bite and it’s sure to become a family favorite in no time!
Gluten Free Zucchini Cake Overview
This Glazed Gluten Free Zucchini Cake with Pumpkin Seeds & Dark Chocolate is a delicious treat that can be enjoyed by everyone. The main ingredients in this recipe are zucchini, pumpkin seeds, dark chocolate, coconut oil, almond flour, maple syrup, and baking powder. The combination of these ingredients creates a moist and fluffy cake that is bursting with flavor and nutrition. Plus, it’s gluten-free for those who need to adhere to a restrictive diet. It’s also dairy-free, refined sugar-free, and uses healthy ingredients.
The zucchini in the cake ensures moistness while providing essential vitamins and minerals. The pumpkin seeds and dark chocolate provide a crunchy texture and a unique combination of flavors. The addition of coconut oil gives the cake a rich and creamy flavor. Finally, the almond flour is the nutrient powerhouse behind this cake; it provides protein, fiber, vitamins, and minerals.
In order to accommodate dietary restrictions or preferences, you can try substituting certain ingredients. For a nut-free alternative, you can swap out almond flour for gluten-free oat flour. Instead of maple syrup, you can use coconut sugar or honey. Coconut oil can be replaced with vegan butter or avocado oil. Additionally, you can use semi-sweet or milk chocolate chips in place of dark chocolate, or you can leave out the chocolate entirely for a chocolate-free cake.
This recipe can be put together in just 30 minutes and yields 8-10 servings. Preparation is simple; mix all of the ingredients together in a bowl and pour the mixture into a cake pan. After baking it for 30-35 minutes, set it aside to cool, and top it with your favorite glaze.
Ingredients
– 2 cups grated zucchini
– 1/3 cup pumpkin seeds
– 1/3 cup dark chocolate chips
– 1/3 cup melted coconut oil
– 1 cup almond flour
– 1/4 cup maple syrup
– 1 teaspoon baking powder
Instructions
1. Preheat the oven to 350°F
2. Grease a 8-inch round cake pan and line the bottom with parchment paper
3. In a large bowl, combine the grated zucchini, pumpkin seeds, dark chocolate, melted coconut oil, almond flour, maple syrup, and baking powder
4. Pour the mixture into the cake pan and spread it out evenly
5. Bake in the preheated oven for 30-35 minutes
6. Allow the cake to cool before serving
Nutritional Information
– Calories: 241.35 kcal
– Total Fat: 18.75 g
– Saturated Fat: 11.4 g
– Cholesterol: 0 mg
– Sodium: 33.95 mg
– Potassium: 90.45 mg
– Carbohydrates: 16.45 g
– Dietary Fiber: 2.7 g
– Sugars: 9.5 g
– Protein: 4.25 g
Cooking Time & Servings
Cooking time: 30-35 minutes
Servings: 8-10
Equipment
– Large mixing bowl
– 8-inch round cake pan
– Parchment paper
– Oven
Serving Suggestions
This Glazed Gluten Free Zucchini Cake with Pumpkin Seeds & Dark Chocolate is best enjoyed with a side of freshly whipped cream or a light and fluffy frosting. The dark chocolate and pumpkin seeds give this decadent dessert a little something special. To bring out the flavor even more, serve this cake with a side of roasted almonds or pumpkin seeds, a dollop of Greek yogurt, or a sprinkle of chopped fresh or dried fruit.
Variation Ideas
This gluten free zucchini cake can also be livened up with a few add-ins. To give it a bolder flavor, try adding some vanilla extract or a pinch of cinnamon. To give the cake a little extra crunch, try adding some chopped nuts or an extra handful of pumpkin seeds. And for a sweeter version of the cake, add some additional maple syrup or top it with your favorite glaze.
Substitutions
– Almond flour can be substituted with gluten-free oat flour
– Maple syrup can be substituted with honey or coconut sugar
– Coconut oil can be substituted with vegan butter or avocado oil
– Dark chocolate chips can be substituted with semi-sweet or milk chocolate chips
Storage
For best results, store the gluten free zucchini cake in an airtight container in the fridge for 4-5 days. If stored in the freezer, the cake can be kept for up to 1 month.
Tips
– Use finely grated zucchini for the moistest and most flavorful results
– Squeeze some of the excess liquid out of the zucchini before adding it to the batter
– For a crispy crust, brush melted coconut oil on the cake before baking
– For a sweet and chewy crust, brush melted honey on the cake before baking
– Let the cake cool completely before removing it from the pan or adding any glaze
Notes
– This gluten free zucchini cake is best served at room temperature
– Always allow the cake to cool completely before serving
– This cake pairs perfectly with a cup of cold almond milk or a scoop of dairy-free vanilla ice cream
– For delicious results, bake this cake in a preheated oven at 350℉
– For an extra sweet and crunchy topping, sprinkle some roasted pumpkin seeds on the cake
Frequently Asked Questions
– Can I substitute almond flour with coconut flour?
Yes, you can use coconut flour for this recipe instead of almond flour. However, keep in mind that coconut flour absorbs more moisture than almond flour, so you’ll have to reduce the amount of coconut flour used.
– Does this recipe work with gluten-free flour?
Yes, this recipe works perfectly with gluten-free flour. Just make sure the flour you use is labeled as gluten-free, as some flours labeled as wheat-free are not necessarily gluten-free.
– Can I make this cake vegan?
Yes, you can easily make this recipe vegan by using vegan butter and dairy-free chocolate chips. Additionally, you can use coconut milk or oat milk instead of almond milk.
Category
– Gluten Free
– Vegetarian
– Desserts
– Suitable for Fall and Winter
Personal Thought
Gluten Free Zucchini Cake with Pumpkin Seeds & Dark Chocolate is amazing. It’s the perfect balance of sweetness, flavor, and nutrition. The moist and fluffy texture is perfectly paired with crunchy, savory pumpkin seeds and dark chocolate. The addition of coconut oil gives the cake an extra creamy richness. The almond flour provides a nutritious base for this treat, packed with essential vitamins and minerals. Plus, this recipe is gluten-free, dairy-free, refined sugar-free, and uses healthy ingredients. Everyone will love this delicious cake – and you’ll love how easy it is to make!
Encourage readers to get creative with this recipe and to make it their own. Substitute ingredients, add mix-ins, or top the cake with a unique glaze. Not only can this recipe be enjoyed as-is, but you can make endless variations to suit any dietary preferences, flavor cravings, and seasonings. Plus, you can easily adjust the cooking time and servings to your needs.
So go ahead and make this Glazed Gluten Free Zucchini Cake with Pumpkin Seeds & Dark Chocolate. Whether you’re looking for a special treat, a delicious allergy-friendly option, or just a snack to enjoy – this recipe is sure to be a hit! And don’t forget to share your results and tips – let’s make this gluten free zucchini cake the best it can be!
“The discovery of a good soup recipe can be more important than the discovery of a new star.”
– By Unknown
