Last year, in spite have having great plans, we were unable to buy zucchini seeds... Imagine! so this year we are very happy to have four plants, and no need to raid the neighbour's garden to make this cake. Our bees are producing honey and our chickens are giving us about 9 eggs a day.
Gluten-free Zucchini CakePreheat oven to 325 F. Grease a large bundt pan very very well, or line a sheet cake pan with parchment paper.
Get out a small pan for melting 1/2 cup of butter, a mixer, a large mixing bowl & medium bowl for dry ingredients. Grate 3 cups of summer squash or zucchini and set in a colander to drain. Ready? Go!
1 1/2 cups gluten-free flour
1 cup tapioca starch
1/2 cup potato starch
1/4 cup flax meal
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Mix these dry ingredients in a medium bowl. Set aside.
4 eggs until frothy
1/2 cup gently melted butter
1 cup golden sugar
1 cup white sugar
3 cups grated zucchini
2 tsp vanilla
Add dry ingredients to wet & mix only until blended.
Pour into prepared pan. Bake 60 minutes at 325F. (While the cake is baking, start the frosting) Test the cake with a toothpick to see if the toothpick comes out clean, and then cool the cake up-side-down on a rack. Ease the cake out of the pan.
In small saucepan cook over medium heat:
1 cup demerara sugar
1/4 cup butter
3 Tbsp coconut milk
When the sugar is melted the sauce starts to boil & get frothy, take it off the heat and wait for the cake to finish baking. When cool, whip and add up to 2 cups of icing sugar to make drippy frosting you can pour over the cake.