Chocolate & Zucchini Buckwheat Bundt Cake
I was in a baking mood today. It just hits sometimes – the urge to blend ingredients and pull something yummy, chocolaty, and moist from the oven. I also needed to use up some frozen zucchini I had in the freezer and zucchini bread didn’t fit my craving.
So, I did a search and came across Gluten Free Betty’s blog. She had a zucchini cake that looked good – perhaps too good with thick frosting that included 2 cups of sugar. While my sweet tooth cried “Yes!”, my bathroom scale yelled, “No!”
And my bathroom scale can yell pretty loud. 🙂
Some slight modifications
So I cut the sugar in half, which I do to almost every recipe I use. (You can barely tell the difference). I used a chocolate cream cheese frosting (below) that calls for honey as the sweetener – and I cut the frosting recipe itself in half.
I decided to use buckwheat flour only in this recipe. Buckwheat is not considered a grain, it is actually a fruit seed that is related to rhubarb. It has a strong, nutty flavor so I hoped the zucchini and chocolate would temper that nicely. I was quite happy with the results.
One moist cake
Yes, it still has some of that buckwheat flavor, but you could substitute any gluten-free flour or pre-mixed blend if you prefer. The cake itself was very moist and didn’t fall apart like others I’ve tried. It had just the right amount of sweetness – enough to satisfy my sweet tooth but not so much I felt like I was eating graduation cake. 🙂
This Chocolate Zucchini Buckwheat Bundt Cake is gluten-free, moist, and doesn't fall apart. Topped with chocolate cream cheese frosting, this recipe will not disappoint!
- 3 eggs
- 1 cup cane sugar
- 3/4 cups milk (or nut milk substitute)
- 3/4 cups coconut oil
- 2 cups grated zucchini (make sure they're squeezed dry if you are using frozen)
- 1 teaspoon Himalayan salt
- 1 1/2 cup buckwheat flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup cacao powder
- 1 tablespoon vanilla extract
- Preheat your oven to 350 degrees F.
- Mix all the ingredients together in a large bowl. (Yep, it's that easy!)
Pour batter into a greased bundt pan.
- Bake about 50-55 min. Let cool about 10 minutes before flipping it out.
- Cream together all ingredients.
Scoop into a zippered storage baggie and cut off a tiny section of one of the bottom corners.
Squeeze the frosting over the cake and let sit for about 20 min. before cutting.
Note: If you're not using sprouted flour, you can reduce phytic acid by soaking the flour before baking.
1. Combine the eggs, milk, oil, and buckwheat flour in a bowl. You need to add an acidic liquid and you can do that in one of two ways: Replace the entire amount of milk with yogurt or kefir. You can also reduce the milk by 3 tablespoons and then add 3 tablespoons of yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.
2. Let this batter sit for 12-24 hours. (The longer the better.)
3. When you're ready to bake, add the rest of the ingredients and bake as per instructions. Note that because this flour has soaked, you may need to increase your baking time a bit.