You might have tried zucchini in chocolate cake before, but have you tried it in a carob cake? This gluten and egg-free Buttermilk Carob Zucchini Cake is a must-try!
All the carob things.
Happy birthday to me.
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Buttermilk Carob Zucchini Cake
Free from gluten, dairy, and eggs.
- 3 tablespoons hot water
- 1 tablespoon flax meal
- 1/2 cup unsweetened applesauce
- 1/2 cup evaporated cane juice
- 3 cups grated zucchini
- 2 teaspoons vanilla (I like to make my own)
- 3/4 cup coconut milk
- 3 teaspoons apple cider vinegar
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup millet flour
- 1/4 cup arrowroot powder
- 1/4 cup carob powder
- 1 tablespoon baking powder (try my homemade, aluminum & corn-free version)
- 2 teaspoon baking soda
- 1 teaspoon guar gum
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cloves
Preheat oven to 350 and grease a 13×9 inch baking dish.
In large bowl combine hot water and flax meal. Let set until gelled (about 3 minutes).
Add applesauce, vanilla, sugar, zucchini and vanilla.
In small bowl, combine milk and apple cider vinegar and set aside.
Combine dry ingredients and stir into zucchini mixture.
Add milk and stir until combined.
Pour into prepared dish and bake for 40 minutes, or until toothpick comes out clean.
Cool completely before frosting.
Free of grain, gluten, eggs, and dairy.
- 2 tablespoons evaporated cane juice
- 2 tablespoons carob powder
- 1/4 cup coconut oil
- 1/4 cup coconut milk
Combine all ingredients in small saucepan and bring to a boil.
Stir constantly for about a minute, then remove from heat.
Let stand, beating frequently, until thickened.
Spread over cooled cake.
Love zucchini? Try these recipes!