The Sunday Recipe: Decadent Chocolate Snack Cake

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Decadent Chocolate Snack Cake

Okay, honestly, if you do gluten free, you need to try this. I’ve made it several times since I figured it out and it is just incredible. Even if you don’t do gluten free, you’re going to love this. It is a one bowl wonder.

The zucchini is just enough to add an added element of flavor but you don’t necessarily taste it at zucchini. Some people call for shredding your zucchini and squeezing it to remove liquid but I wanted the moisture from the zucchini in this, so I recommend shredding it JUST before you add it in. Use a large whole grater and shred big.

This recipe is also reduced sugar and gluten free, but it may actually be my favorite chocolate cake of all time. It’s good warm or cold from the fridge.

I adapted this from a chocolate zucchini bread recipe I found several years ago that I wasn’t really happy with. The original recipe was dry, not very chocolaty, and just not very enjoyable. I added a third egg, increased the maple syrup and cocoa powder, eliminated squeezing the zucchini moisture out, and increased the chocolate chips, then reduced the oven temperature, and changed the type of pan it is baked in.

If you’d like the link to the original bread recipe, let me know and I’ll be happy to share it.

Ingredients

  • 3 eggs
  • ¼ cup maple syrup
  • 1 tablespoon of vanilla extract
  • ¼ cup cocoa powder (Dutch processed, if you have it.)
  • 1/8 teaspoon of salt
  • 1 cup of almond butter (no salt or sugar added, preferably)
  • 1 cup of shredded zucchini (150 grams)
  • ½ teaspoon baking soda
  • 1 teaspoon vinegar
  • ¼ cup mini chocolate chips (optional)

Directions

  1. Preheat oven to 350 and spray or grease a pan. (8 X 8 or 9 X 9, even a toaster oven cake tin works.)
  2. Beat the eggs with a whisk or blender.
  3. Mix in the maple syrup until well combined.
  4. Add the vanilla. (You might get away with less than a tablespoon but indulge, vanilla makes chocolate SO much better.)
  5. Blend in the cocoa powder and salt until well combined. (Go slow at first until the powder is wet down.)
  6. Drop the almond butter by spoonfuls into the batter, spaced out, then blend in. (This can clog your whisk if it is too cold, until it gets mixed in well so make sure it is room temp.)
  7. Now, shred your zucchini then stir it in immediately.
  8. Last step – Measure the baking soda and put in then pour the vinegar over it and stir in.
  9. Pour into your prepared pan.
  10. If using, sprinkle the mini chocolate chips evenly over the cake.
  11. Bake for 40 minutes or until a knife comes out of the center clean.
  12. Enjoy!

The Sunday Recipe: Blueberry Lemon Loaf

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I had an incredible yen for something blueberry and lemon last weekend, it is blueberry season after all. I went through multiple recipes online looking for something that would work with my baking requirements and found this one https://www.karenskitchenstories.com/2019/06/blueberry-lemon-ricotta-tea-cake.html from Karen’s Kitchen Stories. I proceeded to deconstruct it and figure out how to make one that would work for me.

I cut the recipe in half to start with. I wanted to be able to make it in a loaf pan instead of my big spring form cake pan. (I also only had a couple cups of blueberries and one lemon.) I figured out how much of my different flours I would use in place of wheat flour, and switched out the sugar for maple syrup. It looked like there was enough eggs and baking powder that I wouldn’t need to add more. I also traded the vanilla for lemon extract.

I got all the dry ingredients put together on Saturday night, set out the butter and maple syrup, then got up early Sunday morning to bake a loaf before the heat set in for the day. It turned out fabulous!

I’m sure it would work fine if you substituted a gluten free flour blend of your choice for the blend of flours I use, but this one is my favorite.

Blueberry Lemon Loaf

Ingredients

  • 1 ½ cups blueberries
  • 1 ½ tablespoons cornstarch
  • 1 stick of unsalted butter, room temperature
  • 6 Tablespoons maple syrup
  • ¼ teaspoon lemon extract
  • Zest from 1 lemon
  • 2 large eggs
  • ½ cup ricotta cheese
  • 1/3 cup (or 42 grams) tapioca flour
  • 1/3 cup (or 42 grams) coconut flour
  • ½ cup + 1 ½ Tablespoons almond flour (or 70 grams)
  • 2 teaspoons baking powder
  • 1/8 teaspoon sea salt

Directions

  1. Heat the oven to 340 degrees.
  2. Spray or grease a loaf pan.
  3. Take a square of parchment paper. (Picture below.)
    1. Fold back and crease two opposing sides so that it is as long as the loaf pan.
    2. Place it into the loaf pan and crease so that it goes down one long side, across the bottom, and up the other side. It should extend up well beyond the sides of the pan.
    3. Fold the wings down and crease.
    4. You now have a parchment cradle for lifting the bread out after it is baked.
  4. Clean the outside of the lemon and dry then peel just the zest off (the very outer yellow part) and chop up fine.
  5. In a small bowl, mix the blueberries and cornstarch. Set aside.
  6. Cream the butter and maple syrup.
  7. Add the eggs one at a time, mixing after each addition.
  8. Mix in the ricotta cheese.
  9. Add the lemon extract and lemon zest.
  10. Combine the flours, baking powder, and salt.
  11. Mix the flour combo into the wet ingredients, stirring until combined.
  12. Gently stir in the blueberries.
  13. Pour into the greased and lined loaf pan.
  14. Bake for 80 minutes, or until a toothpick or knife comes out clean.
  15. Cool in the pan for about ten minutes.
  16. Lift the loaf out using the paper cradle and cool on a rack until desired temp for eating. (It’s good warm or cold.)
  17. Enjoy!
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