Dairy and Egg Free Chocolate Zucchini Cake
A Fudgy Moist Chocolate Cake Perfect for Food Allergies
Jul 7, 2009
This easy, delicious and versatile cake is the answer for those avoiding dairy and eggs due to food allergies, a vegetarian life choice or other health needs or preferences. Two cups of chopped zucchini give the cake its signature moistness while providing valuable nutrients such as manganese, vitamin C and fiber. Plan now for the zucchini crop arriving in gardens and markets in the next month. Chop zucchini in a food processor and freeze in two-cup batches to use in this cake recipe all year long.
Dairy and Egg- Free Chocolate Zucchini Cake
- This cake is free of dairy, eggs, peanuts, tree nuts and soy.
- This cake does contain wheat.
- The frosting is free of dairy, eggs, peanuts, tree nuts and wheat.
- The frosting does contain soy.
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup liquid (water, rice milk, soy milk, or liquid of choice)
- 2 cups shredded zucchini
To Prepare
- Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan, or two eight inch pans or a cupcake pan for 24.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Add one cup of liquid. Fold in the zucchini. Spread evenly into the prepared pan(s).
- Bake for 25 to 30 minutes in preheated oven until a toothpick inserted in the center of the cake comes out clean.
Chocolate Frosting
In a microwave, melt together 6 tablespoons of cocoa and 1/4 cup margarine (Fleischmann's unsalted margarine sticks are dairy free, but contain soy at this writing); set aside to cool. In a medium bowl, blend together 2 cups confectioners' sugar, 1/4 cup liquid (use water, rice milk, soy milk or other safe, preferred liquid) and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.
The unfrosted cake freezes well. Prepare cupcakes and freeze to have a quick option for a food allergic child to take to a birthday party or other event. A single-size re-usable Cup-A-Cake container keeps frosted cupcakes intact for easy transport. Or, freeze an unfrosted two-layer cake to pull out later for a dessert, picnic or potluck. The dairy and eggs will not be missed in this cake and the addition of nutritious zucchini may remain a secret known only to the baker.
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