Gluten-free zucchini cake
A quick and tasty chocolate cake that, despite the addition of zucchini, will charm everyone.
Ingredients
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Dough
- 400 g Cake mix Liana
- 2 bags Liana vanillin sugar
- 2 PL Liana dark cocoa
- 450 g cleaned zucchini
- 220 g granulated sugar
- 150 ml of oil
- 50 ml of milk
- 2 PL rum
- 3 eggs
- a handful of dried apricots
- a handful of chopped walnuts
Frosting
- 70 g Chocolate 70% Liana
- vegetable fat
Next we need
- Liana rice flour for sprinkling the tray
- butter for greasing the baking sheet
- 4 tablespoons of currant jam
- Finely grate the cleaned zucchini. Beat the eggs together with granulated sugar and vanilla sugar until foamy. In a large bowl, mix Cake mix, dark cocoa, beaten eggs with sugar and gradually add oil, rum, milk and zucchini. Finally, add apricots and nuts to the well-mixed dough.
- Pour the prepared dough onto a baking sheet greased with butter and sprinkled with rice flour. Bake in a heated oven at 180°C for about 20 minutes.
- Spread the currant jam on the still warm cake. After cooling, decorate with chocolate glaze.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 400 g Cake mix Liana
- 2 bags Liana vanillin sugar
- 2 PL Liana dark cocoa
- 450 g cleaned zucchini
- 220 g granulated sugar
- 150 ml of oil
- 50 ml of milk
- 2 PL rum
- 3 eggs
- a handful of dried apricots
- a handful of chopped walnuts
Frosting
- 70 g Chocolate 70% Liana
- vegetable fat
Next we need
- Liana rice flour for sprinkling the tray
- butter for greasing the baking sheet
- 4 tablespoons of currant jam
Products to recipe
