This Zucchini Snack Cake is just the right dessert for any occasion. I came across this recipe the other day while looking through my cookbook. It is so delicious on its own that it doesn’t even need frosting on it.
As I was reading through the ingredients, I noticed that it called for whole-grain pastry flour. Since I can no longer use this particular flour, I pulled out my list of gluten-free flours to see which flours would work well together.
I chose the four flours: buckwheat flour, brown rice flour, almond flour, and tapioca flour/starch. Now, mind you, I wasn’t sure about the combination of these flours, but I was willing to take a chance. My motto is you won’t know unless you go for it!
After I made this cake and had my first bite, I couldn’t believe how good it tasted. It blew me away how light and fluffy it felt in my mouth. It even looks good sitting on a plate.
So please try out this Zucchini Snack Cake recipe for yourself. I would love to hear from you about your experience in the comment box below.
- 1/2 cup of Brown Rice Flour
- 1/2 cup of Buckwheat Flour
- 1/4 cup of Almond Flour
- 1/4 cup of Tapioca Flour/Starch
- 1/3 cup of water
- 1-1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of xanthan gum
- 1-1/2 teaspoon of cinnamon
- 1/4 teaspoon of allspice (optional)
- 1/4 teaspoon of ground mace (optional)
- 1/4 teaspoon of salt
- 2 eggs
- 1/3 cup of sugar or brown sugar
- 1/2 cup of Greek vanilla or plain yogurt
- 1/3 cup of canola oil
- 2 teaspoons of vanilla extract
- 1-1/2 to 2 cups of finely shredded zucchini (uncooked)
- 3/4 cup of mini dark to semisweet chocolate chips (optional)
- In a large mixing bowl, add the eggs, Greek yogurt, canola oil, vanilla extract, zucchini, and water.
- Mix all of these thoroughly together.
- Now add the cinnamon, ground mace (optional), allspice (optional), sugar or brown sugar, baking soda, baking powder, salt, and xanthan gum.
- Mix all these until it’s thoroughly combined.
- Add the brown rice flour and mix this until it’s thoroughly combined.
- Then add the buckwheat flour and mix this until it’s thoroughly combined.
- Then add the almond flour and mix this until it’s thoroughly combined.
- Finally, add the tapioca flour/starch and mix this until it’s thoroughly combined.
- If you want to add the chocolate chips, use a mixing spoon to fold them into the batter.
- Preheat the oven to 350ºF.
- Use an 8″ x 8″ metal pan or a 9″ x 7″ ceramic dish.
- Coat your dish with canola oil or cooking spray.
- Scrape your mixture into your prepared dish.
- Bake for approximately 50 to 55 minutes.
- Use a toothpick by inserting it into the center and around your cake. If the toothpick comes out clean, then you know it’s done.
- Let it cool on top of the stove.
- Once cooled, it is ready to serve.
- You can top your cake with either whipped cream, yogurt, or a scoop of ice cream.
- Place your cake into the refrigerator after putting it onto a plate and cover it with plastic wrap. You can also use a Tupperware container.