Sunday, March 9, 2008 Chocolate Zucchini cakes - gluten, egg, dairy & nut free Posted in Food Allergies I adapt recipes to suit James' allergies. This is how I did the chocolate Zucchini cake. First I  make his cakes in muffin pans as I can freeze them & a whole cake is too much for James to eat - not that I have any doubt he could eat the whole cake. Getting the moist texture is an issue so using apple, banana, carrot & zucchini is a good thing. 125g olivani (dairy substitute) 1 cup brown sugar 2 cups rice flour (use wheat flour if you haven't got an allergy to wheat) 2 teaspoons baking powder (wheat free) 1 teaspoon vanilla 1/2 cup cocoa (I used more than recipe posted below as want the flour texture cocoa helps give the mix) 1 teaspoon cinnamon 1/2 teaspoon mixed spice 1/2 teaspoon salt 3 cups of zucchini - or like me I filled up the grater with using a large zucchini 1/2 - 1 cup of chocolate rice milk - again add - more less to get the right texture - when cooking like this be prepared to have flops when learning to cook with out eggs & wheat - but once you look for the right texture - I look for a muffin texture in James' baking. - You too will have success at adapting recipes. Fill the muffin tins & bake 170 deg c - I find this food takes longer to cook - so about 55 mins approx. • Post A Comment! • Send to a Friend! Comments