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Gluten-Free 5 Spice Snacking Cake


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  • Author: Emily Smith
  • Total Time: 35 minutes

Description

A healthy treat that is perfect to make the most of zucchini season!


Ingredients

Scale
  • 1 egg
  • 1/3 cup of oil (melted virgin coconut or other)
  • 1/2 cup brown sugar
  • 3/4 cup almond milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda and salt
  • 1tsp. cinnamon
  • 1/2 tsp. each of nutmeg, allspice, ginger, chili.
  • 1 cup rice flour
  • 1 cup oats
  • 1/2 cup gluten free all-purpose (that includes xanthan gum)
  • 2 cups of grated zucchini

Filling for center

  • 1/4 cup brown sugar and 1 well rounded tsp. cinnamon.

Instructions

  1. Preheat oven to 325 F.
  2. Prepare a 9 inch round spring pan by greasing it and placing a round piece of wax paper on the bottom (or alternatively a square pan)
  3. In a medium sized mixing bowl, combine all wet ingredients. In a large mixing bowl, sift flour and combine with oats, spices, baking powder, baking soda and salt.
  4. Slowly add in wet mixture to dry.
  5. Add in grated zucchini and stir gently, until well combined.
  6. Pour half of the batter into the pan, sprinkle with filling for center, then gently add remaining batter one spoonful at a time gently spreading over sugar/cinnamon mix and place in the oven to bake for 35 minutes or until middle comes out clean with knife.
  • Cook Time: 35

Nutrition

  • Serving Size: 8