Creato con AI

Gluten-Free Chocolate Zucchini Cake

Name: Gluten-Free Chocolate Zucchini Cake
Total time: 60 min
Ingredients: 150g gluten-free all-purpose flour; 30g unsweetened cocoa powder; 100g coconut sugar; 2 large eggs; 60ml vegetable oil; 200g grated zucchini; 1 tsp baking soda; 1 tsp vanilla extract; pinch of salt

60 min 425 kcal a porzione Medio

Apri nell’appScarica PDF

Accedi per valutare, mettere mi piace e commentare.

Ingredienti

4 Porzioni

gluten-free all-purpose flour150 g
unsweetened cocoa powder30 g
coconut sugar100 g
large eggs2 pieces
vegetable oil60 ml
grated zucchini200 g
baking soda1 tsp
vanilla extract1 tsp
salt1 pinch

Istruzioni

1
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.
2
In a large bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt.
3
In another bowl, beat the eggs with the coconut sugar until well combined. Add the vegetable oil and vanilla extract, and mix until smooth.
4
Stir the grated zucchini into the wet mixture.
5
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
7
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Potrebbe piacerti anche