This gluten-free zucchini cake has a tender, moist crumb, and with the addition of dairy-free chocolate chips and spices, the flavor combination is perfect. And it’s easy to make with a shortcut of starting with a gluten-free cake mix. For another cake recipe starting with a cake mix, try my Gluten-Free Honey Bun Cake.
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Ingredients
- One Gluten-Free Yellow Cake Mix. 17 oz. – 22 oz. Cake mixes vary in size and ingredients, so pick one in that size range that suits your allergy needs. Some cake mixes contain soy or dairy.
- Shredded Zucchini.
- Dairy-Free Chocolate Chips: Nestle Toll House Allergen-free Semi-Sweet Chocolate Morsels are what I used in this recipe. Enjoy Life Semi-Sweet Mini Chips and Trader Joe’s allergy-free chips are other options.
- Avocado oil or vegetable oil, eggs, cinnamon, vanilla extract, almond milk.
Instructions
Preheat oven to 350°.
Pour the cake mix into a large mixing bowl. Remove 1 tablespoon of the cake mix and set aside for later.
Then add to the cake mix the eggs, avocado oil, cinnamon, and vanilla and mix with a hand mixer or stand mixer on low for one minute, scraping the sides with a spatula as needed. Then, on medium for one to two more minutes until all the ingredients are combined and smooth.
Next, use a spatula or large spoon to fold in the shredded zucchini.
Then stir in the dairy-free chocolate chips.
Prepare the bundt cake pan by spraying it very liberally with cooking spray. Take the reserved tablespoon of cake mix and sprinkle it over the pan. It won’t be completely even, but that’s okay.
Pour the cake batter evenly into the pan and then bake for 40 minutes and then use a toothpick to test to see if the toothpick comes out clean. If it’s not clean, bake for another 5 minutes and then check again. When the toothpick comes out clean, your cake is done.
Place the cake pan on a wire rack to cool for 10-15 minutes, and then place the wire rack on top of the bundt pan and then holding onto both the pan and the wire rack turn the whole thing over so the cake can come out directly on top of the wire rack. Let it cool completely before making the icing.
Icing
Once the cake is completely cool, slide it onto a cake platter. Then, make the icing by mixing the powdered sugar, almond milk, and vanilla together until completely smooth. Then drizzle over the top of the cake.
Let the cake rest for 30-60 minutes to allow the icing to set before serving.
More gluten-free cakes you’ll love:
Gluten-Free Zucchini Cake with Chocolate Chips (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This moist gluten-free zucchini cake has a delicious combination of spice and chocolate chips. Starts with a gluten-free cake mix for a shortcut.
Ingredients
- 1 box of gluten-free yellow cake mix (size around 17 oz – 22 oz)
- 4 eggs
- ½ cup avocado or vegetable oil
- ⅓ cup almond milk
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 2 cups unpeeled, shredded zucchini*
- 1 cup semi-sweet chocolate chips, gluten-free & dairy-free
Icing:
- 1 ½ cups of powdered sugar
- 3 tablespoons almond milk, divided
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°.
- Pour the cake mix into a large mixing bowl. Remove 1 tablespoon of the cake mix and set aside for later.
- Then add to the cake mix the eggs, avocado oil, cinnamon, and vanilla and mix with a hand mixer or stand mixer on low for one minute, scraping the sides with a spatula as needed. Then on medium for one to two more minutes until all the ingredients are combined and smooth.
- Next, use a spatula or large spoon to fold in the shredded zucchini.
- Then stir in the dairy-free chocolate chips.
- Prepare the bundt cake pan by spraying it very liberally with cooking spray. Take the reserved tablespoon of cake mix and sprinkle it over the pan. It won’t be completely even, but that’s okay.
- Pour the cake batter evenly into the pan and then bake for 40 minutes and then use a toothpick to test to see if the toothpick comes out clean. If it’s not clean, bake for another 5 minutes and then check again. Repeat as necessary. When the toothpick comes out clean, your cake is done.
- Place the cake pan on a wire rack to cool for 10-15 minutes, and then place the wire rack on top of the bundt pan, holding onto both the pan and the wire rack, turn the whole thing over so the cake can come out directly on top of the wire rack. Let it cool completely before making the icing.
Making the icing:
Once the cake is completely cool, slide it onto a cake platter. Then make the icing by mixing the powdered sugar, 2 tablespoons almond milk, and vanilla together until smooth. If it’s too thick, add about 2 teaspoons more of almond milk and stir. Add tiny amounts more of almond milk if needed to get it to a smooth consistency.
Then, drizzle the icing over the top of the cake. Let the cake rest for 30-60 minutes to allow the icing to set before serving.
Notes
*You’ll need about 2 medium to medium-small-sized zucchinis to get 2 cups of shredded zucchini. No need to peel.
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Cora
Made this for a family party and my niece who doesn’t eat gluten-free loved it. It was a hit.