Ingrédients pour Chocolate Zucchini Cake Gluten Free
- Rice Flour
- Bean Flour
- Xanthan Gum
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- Sea Salt
- Ground Cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon grated orange peel
- 2 cups grated zucchini
- 1 cup buttermilk
- Walnuts
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Comment préparer Chocolate Zucchini Cake Gluten Free
- Preheat oven to 325°F (160°C) and grease/flour a 9x5 inch loaf pan or a 10-inch tube pan.
- In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Set aside the dry ingredients.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract, 1 tablespoon grated orange peel, and 2 cups grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
82g
Fat
26g
Carbs
9g
