Gluten Free Zucchini Cake Adaptation

We have made an experimental adaption to the Zucchini Cake recipe we love so much.  When I say we, I mean my husband did the baking ;-)

'We' replaced the flour with almond meal and further reduced the sugar by half to half a cup. Then we also reduced the oil by half, replacing the canola oil we normally use with organic coconut oil. 

The cake does not rise during baking as much as the original recipe, but the taste is certainly there and it's not a bad looking cake either.

The only downside is the increased cost of the ingredients, but this is one area I think the extra cost is well worth the health benefits. You don't need to eat much for a filling snack.

When you reduce the amount of food you eat it is sometimes difficult to get all the proper nutrition you need in a day, this cake ticks a load of boxes for me.

The next cake I'm planning on for using our garden crops is a gluten free chocolate beetroot cake with avocado chocolate icing. I came across the recipe in a free gardening magazine from our local garden centre. Better get those beetroot plants in soon!