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Categories:
butter sugar eggs zucchini rum sweet rice flour millet flour potato starch flour tapioca starch flour sorghum flour cocoa salt cinnamon xanthan gum walnuts chocolate chips milk powdered sugar rum
Viewed: 39 - Published at: 6 years agoIngredients
- 3/4 cup room temperature butter
- 2 cups sugar
- 3 large room-temperature eggs
- 2 cups shredded zucchini
- 1/3 cup rum
- 1 cup sweet rice flour
- 1/2 cup millet flour
- 1/2 cup potato starch flour
- 1/4 cup tapioca starch flour
- 1/4 cup sorghum flour
- 1/2 cup cocoa powder (dutch preferred)
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 teaspoon xanthan gum
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1/4 cup milk (or soymilk)
- 2/3 cup GF powdered sugar
- 3 teaspoons rum
Method
- Preheat your oven to 350 degrees F and prepare a 10 inch plain or fluted pan (I often use my bunt pan) with butter and light coating of rice flour.
- Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
- In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
- Stir flour mixture into egg mixture and add 1/4 cup of milk.
- Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
- Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
- To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.
