Chocolate Zucchini Cake.
Ingredients
- 550 gm Zucchinis 3- 4, grated
- 400 gm caster sugar 2 cups
- 4 eggs extra large 70 gm
- 125 ml oil (like vegetable, avocado, rice bran etc)
- 125 ml milk what ever kind
- 2 teaspoons vanilla
- 120 gm dutch cocoa approx 1 1/2 cups
- 200 gm almond meal 2 cups approx
- 120 gm gluten free flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Vanilla Buttercream
- 250 gm butter very soft unsalted
- 250 gm cream cheese very soft
- 1 teaspoon vanilla
- 200 gm icing sugar either pure or gluten free mixture- 2 cups
- 1/2 teaspoon salt
Instructions
- Oven 170 C / 340 F. Two lined greased 20 cm / 8 inch springform tins
- Trim and grate the zucchini on the large side of a grater. This will make about two packed cups.
- Mix the eggs, oil, vanilla, and milk well. Then mix in the sugar.
- You'll need a large bowl. Sift the cocoa into the bowl. Add the gluten free flour, almond meal, salt and baking powder. Whisk together.
- Put the zucchini and the egg mixture into the bowl with the dry ingredients and then mix well till combined.
- Pour the mixture into the two prepared cake tins and bake for approx 60 minutes. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes before running a knife around the inside of the tin and removing. Cool till cold. Refrigerate to cold in hot weather
Buttercream
- Beat the softened butter till light and fluffy. Add the cream cheese and vanilla and beat till fluffy again. Add the sugar 1/2 cup at a time incorporating well before adding more.
- Once made this can be used straight away or refrigerated till needed. Bring back to room temperate before using.
Notes
Chocolate Ganache: 200 ml Cream ( or Coconut cream and 200 gm chopped chocolate
Heat the cream and pour over the chocolate and stir till melted.
Heat the cream and pour over the chocolate and stir till melted.