Dark Chocolate Cake
Serves: 12 slices
Cuisinicity Tip: for a gluten-free version that is amazingly just as moist and dense, I replace the whole wheat pastry flour with the same amount of Bob’s Mill gluten-free all purpose flour + 1 tsp of xanthem gum powder, and make sure to use gluten-free baking powder.
  • 2 cups whole wheat pastry flour
  • ¾ cup unsweetened cocoa
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 large eggs (omega-3)
  • 1 cup organic expeller pressed canola oil
  • 1¼ cups white sugar
  • 2 tsp vanilla extract
  • 3 cups grated unpeeled zucchini (about 3 medium zucchini)
  1. Grease (I use a little smart balance) and flour a bundt cake pan
  2. Preheat oven to 325 degrees F.
  3. Sift flour, unsweetened cocoa, baking powder and cinnamon together in a bowl and put aside.
  4. Beat eggs, oil, sugar and vanilla together in a large bowl of an electric mixer.
  5. Add sifted ingredients to the creamed mixture, and beat well (it will be thick and that’s OK!)
  6. Add the grated zucchini (with their juice”) to the bowl abd beat again until well combined.
  7. Pour batter into the prepared pan.
  8. Bake for about 40-45 minutes, or until tester inserted in the center comes out clean.
  9. Cool in pan for at least 20 minutes before unmolding.
Recipe by Cuisinicity at https://cuisinicity.com/dark-chocolate-cake/