Let me start by saying I’m not vegan. In fact, I’m against veganism (or any other radically restrictive approach to eating) as a long-term diet. I’m also not gluten free, nor do I think you should be unless you’ve got a bone-fide medical reason or you know you’re intolerant to it.
So, why the gluten free vegan chocolate cake recipe?
I’m nursing a baby with eczema and food sensitivities. And since dairy, eggs and wheat are at the top of the list of things to eliminate to help heal my baby’s gut and skin, I’m saying goodbye to those ingredients for now. Otherwise, I’d be eating the real deal, baked with real flour & real eggs and topped with real ice-cream, made from real milk, from a real cow.
But, hey, in a pinch this vegan version will do. It actually tasted pretty good!
- 2 cups shredded zucchini
- 1/3 cup applesauce
- 2 medium mashed bananas
- 1 cup sugar (add an additional 1/4 cup if you like it sweeter)
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 cups gluten free flour – I used Trader Joe’s
Preheat oven to 350 degrees F. Lightly grease a 8 x 11 1/2 inch baking pan (9 x 13 would probably work too). I used coconut oil. In a large bowl mix together the mashed banana, applesauce and sugar. Add the vanilla, cocoa, baking soda, salt and mix thoroughly. Lastly, add the zucchini and mix together. Spread into your baking pan and bake for 25 – 30 minutes. Enjoy topped with coconut milk ice-cream!