There’s really nothing sweeter than dessert. When you have food allergies or intolerances though, sometimes it feels like you get gypped when it comes to dessert. Not today, though! I am bringing you one of the best desserts I’ve ever had, and that’s allergy friendly zucchini cake. The best thing about it? The fact that it’s chocolate. You really can’t go wrong with that.
The best things in life are sweet, even when you have food allergies or intolerances. This cake is probably one of the best allergy friendly desserts I’ve ever had and you definitely can’t tell it’s gluten and dairy free.
The best things in life are sweet.
And that’s exactly what you’ll get when you bite into this amazing cake. This allergy friendly zucchini cake to me tastes like the real thing, but without allergy inducing ingredients. It’s super sweet, super moist, and super delicious.
If you’re someone who prefers to eat their veggies in a dessert, then this recipe is for you! My grandparents have a monster garden, and one of my mom’s favorite things to do with fresh garden zucchini, is make this allergy friendly zucchini cake.
The best way to eat veggies is in cake.
I’m sure that when you make this cake, no one will know that it’s allergy friendly unless you tell them. But to me, if you don’t have food allergies or intolerances and you sample this cake, you’ll be impressed with how amazing it is to have no dairy or gluten. I know I was!
May this recipe tickle your tastebuds and impress your guests. It’s the perfect delectable treat for any occasion, but especially a great thing when eating your way through this crazy pandemic we’re in! Bon appetite my friends, go ahead and eat your way to chocolatey happiness.
Allergy Friendly Zucchini Cake
For the cake:
- 1 cup dairy free butter (melted)
- 1/2 cup brown sugar
- 1 box Gluten Free Krusteze Yellow Cake Mix
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup milk (almond, soy, lactose free, etc)
- 2 cups shredded zucchini
- 1/2 cup dairy free chocolate chips
- 1/2 cup cocoa powder
- 1 stick butter
- 6 tbsp cocoa powder
- 4 tbsp milk (almond, soy, lactose free, etc)
- 2 1/2-3 cups powdered sugar
For the cake:
Melt the butter, then add sugar, eggs, and vanilla.
Mix 1/2 cocoa powder & cinnamon to dry cake mix.
Add dry ingredients to butter mixture.
Add 1 cup milk, shredded zucchini, & chocolate chips.
Pour into a greased 9×13 baking pan.
Bake at 350 for 40-45 minutes or until toothpick inserted into center comes out clean.
Pour on cake while warm (not hot)