Zucchini Fudge Cashew Cake
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 16
With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert!
Ingredients
- ½ cup unsweetened apple butter (or Zapple Butter) shopping list
- 2 tbsp cashew butter shopping list
- ⅓ cup brown sugar shopping list
- ¾ cup sugar shopping list
- 1 tbsp vanilla shopping list
- 3 cups finely shredded zucchini, lightly squeezed (about 1 lb) shopping list
- 2 cups GF all-purpose flour (mine was made of chickpea flour, potato starch, tapioca starch, sorghum flour and fava bean flour) shopping list
- ½ tsp guar gum shopping list
- ½ cup unsweetened cocoa shopping list
- 1 tsp baking soda shopping list
- ½ tsp salt shopping list
- ½ cup chopped cashews shopping list
How to make it
- Preheat the oven to 350°F and line a 9” pan with parchment
- Mix apple butter, cashew butter, sugars, vanilla and zucchini in a large bowl.
- Add the flour, guar gum, cocoa, baking soda and salt, stirring to combine. Fold in the cashews.
- Bake for 45 minutes. Cool completely in the pan before turning out.
People Who Like This Dish 2
- mandymoore Wiggins, Ms
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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