Chocolate Zucchini Cake

INGREDIENTS

Cake:

• ▢ 2 cups brown rice flour
• 1/4 cup tapioca flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 3/4 cups granulated sugar
• ▢ 1 cup Canola oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup buttermilk 
• ▢ 2 cups grated zucchini unpeeled
• ▢

Frosting:

• ▢ 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• ▢ 3 cups confectioner's sugar sifted
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 2-4 tablespoons whole milk

INSTRUCTIONS

• Preheat oven to 325 degrees. Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside.
•  In a medium bowl, whisk together flour, 1/2 cup cocoa, baking soda, and salt. Set aside.
• In a medium mixing bowl, using an electric mixer, mix together the granulated sugar, and oil until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.  Mix in dry ingredients, alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Stir in zucchini. Pour batter into the prepared baking pan. Even top of the batter with a small offset spatula.
• Place baking pan in preheated oven and bake for 40-45 minutes, or until the toothpick inserted in the center comes out clean. Allow cooling completely.
• Meanwhile, in a medium bowl, beat 3/4 cup butter until creamy. Add powdered sugar, and 1/2 cup cocoa together until well combined. Add 2 Tablespoons of milk and beat on medium speed for 2-3 minutes. Add milk as needed, 1 tablespoon at a time until desired consistency is reached.
  
  
  Adapted from 
  https://www.gonnawantseconds.com/chocolate-zucchini-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1114084988_54233214_107939 

Chocolate Cake

 Gluten Free Chocolate Cake 

Ingredients

For gluten free chocolate sponge:

• 2 cups + 3 tbsp (265 g) Brown Rice Flour
• 1/2 tsp xanthan gum
• 3/8 cup + 1/2 tbsp (50 g) cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 cups (300 g) granulated sugar
• 1/2 tsp salt
• 2 eggs, room temperature
• 1 cup + 2 tsp (250 mL) buttermilk*, room temperature
• 1/2 cup + 1 tsp (125 mL) canola oil
• 1/2 cup + 1 tsp (125 mL) hot brewed coffee
• 1/2 cup + 1 tsp (125 mL) boiling water

* If you don't have buttermilk on hand, just add a tablespoon or two of lemon juice to your milk and let stand until it curdles. 

Instructions

For gluten free chocolate sponge:

1. Pre-heat the oven to 350 ºF (180 ºC) and line two 9 inch round cake pans with greaseproof/baking paper.
2. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
3. Add the granulated sugar and salt, and whisk well.
4. Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
5. Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
6. Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 350 ºF (180 ºC) for about 30-35 minutes or until spongy to the touch and an inserted toothpick comes out clean.
7. Use the frosting of your choice, but allow to cool before frosting.

   
   

Storage:

1. The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

   
   

    Author and photo by Kat | The Loopy Whisk, with several adaptions by Karen Jacobs

Recipe by The Loopy Whisk (www.theloopywhisk.com).

Chocolate Chip Cookies

This is my go to chocolate chip cookie recipe. Which is simply an adapted version of the Tollhouse Cookie recipe. My favorite way is to make bars instead of cookies. I'll add pictures next time I make them!

• 2 1/4 cups  brown rice flour (can also do 2 cups brown rice and 1/4 cup tapioca flour if you have tapioca on hand)
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 tsp xanthum gum
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2  large eggs
• 2 cups (12-oz. pkg.) semi sweet chocolate chips

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop* by rounded tablespoon onto ungreased baking sheets.

*best if chilled before putting on baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION (my favorite!) Preheat oven to 350° F. Grease 9x13 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Carrot Zucchini Muffins

A great way to use up some summer zucchini! I often shred and freeze my zucchini and save for later if I can't use it all up in one batch. I portion it out into 3 cups, in a ziplock bag. So for this recipe I doubled it, and it was perfect for one 3 cup pouch. 

Ingredients

• 2/3 cup (156 ml) vegetable oil
• 2 large eggs
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (100 g) light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/2 cup brown rice flour*
• 1/2 cup tapioca flour*
• 1/2 tsp xanthum gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups (160 g) finely shredded unpeeled zucchini, patted dry¹
• 1/2 cup (40 g) finely shredded carrot, patted dry¹
• optional: 2 tbs flaxseed

Instructions

1. Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
2. In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
4. Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Sprinkle with additional cinnamon sugar if desired². Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
5. Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.
   
   
   *2 cups brown rice flour will also work*
   *adapted from https://www.ifyougiveablondeakitchen.com/2017/08/02/carrot-zucchini-muffins/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes Converted to be gluten free*

Pumpkin Buckle

Thanks to my friend Michele (and Pinterest) I’ve discovered Pumpkin Buckle. It is cross between pumpkin pie and a cake. There is cakey gooey deliciousness on the top and bottom, and pumpkin pie filling in the middle. I think I’ve found my new fall favorite. Enjoy!

Ingredients:

•    1/2 cup butter, melted

•    1 cup brown rice flour

•    1 cup sugar

•    4 teaspoons baking powder

•    1/2 teaspoon salt

•    1 cup milk

•    1 teaspoon vanilla extract

FILLING:

•    3 cups canned pumpkin

•    1 cup evaporated milk

•    2 eggs

•    1 cup sugar

•    1/2 cup packed brown sugar

•    1 tablespoon brown rice flour

•    1 teaspoon ground cinnamon

•    1/2 teaspoon salt

•    1/4 teaspoon each ground ginger, cloves and nutmeg

TOPPING:

•    1 tablespoon butter

•    2 tablespoons sugar

Instructions:

1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.

2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.

Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings. Served best room temperature or cold.