Monday, October 8, 2012

Zucchini Coffee Cake Recipe

This is me ignoring the fact that I haven't posted in like, a year.

So, onto cake! Coffee cake. To merely say this cake is mighty would be doing it a disservice. This cake is mightier than anything you have tasted before...

The recipe came from the only gluten free blogger whose recipes I trust: Alyson over at Manifest Vegan. If you want tasty and gluten free and vegan all in one, she's got the right idea.

As you can see, though, the recipe is supposed to be for Cinnamon Rolls, not a delectable coffee cake. I tried that roll thing. It doesn't work with this batter. It does not work. Unless you're adding another whole cup of flour, these babies will just be a sticky, gooey disaster (trust me). Hence the cake.

But I'm telling you, if you have ever tried a coffee cake this awesome I will give you a million smackers (I say this because it is impossible, obviously. Nobody has a million bucks these days, pah!). Usually you think, eugh, coffee cake, it's too dry and there's never enough of the cinnamon/sugar topping and it feels like a ton of bricks in your belly, etc. It is time to banish these notions, my friends!

Feast your eyes, mortals!
 This stuff is spongy. Spongy! And oh, so moist. The key? Vegetable puree. The oringinal calls for pumpkin and it tastes like heaven. But since the garden has been so generous with it's zucchini production this year, I went ahead and made some zucchini puree and used it in this cake.

I followed Alyson's recipe exactly and the only note I have for you is on flours. If you use the flours she's suggested (as I have in these pictures) the cake will be lighter and airier. What I've done before, however, is switch out the brown rice for teff and maybe 1/4c or so of the starch for either more sorghum or something else entirely, like buckwheat or millet. These small changes make a slightly denser cake, which I tend to prefer.