Monday, 22 October 2012

Chocolate & Zucchini Cake, gluten free, egg free, dairy free, vegan


gluten free chocolate cake
I'm loving the fancy cupcake cases. They are tres chic, no?
I  grew up expecting to work and earn money. Not for me the lounging around in a gym while someone else pays the rent, I always wanted to pay my way.

So, arriving in my mid-thirties, I did not expect to find myself a 'stay-at-home-mum' in Paris, relying on my husband with no immediate prospects of employment.

But that is how the cookie broke up and let's face it, not exactly a hard life was it?

I wanted to earn money, so I started a blog. Hmm...
And yet, and yet, the voice from my childhood was whispering "You've got a degree, you used to earn money, what are you playing at?" It was partly because of that voice that my blog was born.

But mainly because of Sandra.

"You should start a blog!" she enthused in 2007 after I'd fed her another of my GF, dairy free, egg free creations. "That really pretty woman has done it and she's called it Chocolate and Zucchini. AND she has a book deal!"

We beamed at each other as we realised this was the solution to all my money - and mum-to-four-kids-in-Paris - problems.

So I started a blog. And oh the exhilaration when I got my first comment! It was on my houmus recipe and read:
Timbo said: One lone male arrived on this site by chance and infatuated with all the lovely recipes. Tomorrow morning I have the Humus ingredients and raring to go although will substitute the olive oil with the new love of my life Farrington's Mellow Yellow Rapeseed oil (Waitrose) has the most devine taste and will make this Humos ever so special. I will report back 'Tally Ho' 

Tim
I fell instantly in love with Timbo, not only because of the you-got-here-first thing, but also because he sounded gloriously reconstructed (although not so good with the grammar). 

Sandra pronounced him to be, "definitely gay".  
gluten free chocolate cake
Gluten free flour LOVES it when you put veg in the cake. Don't ask me why...

Book deal, schmook deal
Look I won't bore you with the journey of my blog, but the book deal never came to pass. Everyone says lovely things about it, but the professionals who part with their printing and binding cash...don't.

One publishing guru said that it 'fell between two stools'. I think she meant the stools you sit on and the wider point was that it's a rambling, kind of not really about baking blog.

My gluten free, vegan blog. A delicious rambling pleasure
Which is absoLUTELY the way I like it! My blog is my delicious, rambling pleasure that I happen to share with you my lovely readers. And as for the making money thing, well I've found another way to do that :-)

So in  homage to the gorgeous Clotilde Dusoulier, but more to my brilliant, brilliant friend Sandra, here is my recipe for Chocolate and Zucchini cake.

Chocolate and Zucchini cake

Of course you're looking at pix of cupcakes and saying, err, that's not a cake. But you can make this as a cake, just use two 20cm cake tins. Ooo, or what about a loaf? A loaf might be good, use a medium sized loaf tin.

275g grated courgette (Zucchini)
200-210g honey
105 ml vegetable oil
100g cocoa powder
210g Doves Farm self-raising flour (or 210g of self-raising wheat flour)
½ tsp xanthan gum
1½ tsp bicarbonate of soda
4-10 tbsps rice milk
2 eggs or:
3 tbsps ground linseeds (or 1 tbsp ground chia seeds)
¼ tsp xanthan gum
Enough rice milk to make a smooth paste

For the icing (frosting):

  • Grease and line two 20cm cake tins, or put cupcake cases into a muffin tin
  • Set oven to 180 degrees Celsius
  • Grate the courgette (zucchini) and set aside
  •  If you are making this egg free, mix the linseeds (or chia seeds) with the xanthan gum and the rice milk
  • Put the honey, vegetable oil and egg replacer (or eggs) into a large mixing bowl and beat together
  • Add the bicarbonate of soda, half the flour and half the cocoa powder and mix a little
  • Add the courgette and mix again
  • Add the remaining flour and cocoa powder and mix
  • You will probably need to add rice milk at this point to loosen up the mix and to get a soft, dropping consistency. Use your judgement; you might need to add more or less than I've stated
  • Bake in the oven for between 20 and 45 minutes. When cooked your cake/cupcakes/loaf should have risen nicely and an inserted skewer should come out clean
  •   Leave to cool then pipe with swirly icing and pretty sprinkles
  •   Now get back to your day job and earn some money!


Well you didn't expect  me to save you any, did you?

 Pig in the Kitchen All Rights Reserved

16 comments:

Diane NZ said...

I just don't get the powers that be about your writings or a book.Surely your faithful followers are enough to prove them wrong.I for one would definitely buy one. I love your ramblings as much as I love your recipes. You are and always will be my guru. Oh hail Pig!

Mimi said...

I second Diane's comment!

Pig in the Kitchen said...

Ahh, Diane, you are lovely! And thank you for loving my ramblings, they are as important to me as my recipes :-)

Mimi, thank-you! (I feel a little bit worshipped...maybe I'll start a cult?)

Anonymous said...

Dear Pig,
I'm very new to blogworld and yours was the first I read. Devoured, I suppose, actually. Your recipes are so wonderful and your ramblings always make me smile. Job done eh?
Maybe self-publish a cookbook? I'd buy it :)
Thank you thank you thank you.
f.x

Pig in the Kitchen said...

Oh Anonymous, I have just fallen in love with you! (in a platonic way.) What a beautiful comment, thank-you.
And I'm thrilled that the blog serves its purpose. Self-publishing...I do teeter along that tightrope occasionally, do I? don't I? Hmmmmm....

Pig x

Olivia @ Liv Lives Life said...

I love your allergy-friendly blog so much, I've nominated you for the Sunshine Award! :-)
http://livliveslife.wordpress.com/2012/10/26/sunshine-award/

Gone Back South said...

Hi Pig, nice to see you still here and blogging away beautifully as always. And your book publishing opportunity may yet come along ... you never know ...

weegan hater..aka cassie said...

Hey pig what can I add instead of zuccni....as I hate courgette.

Pig in the Kitchen said...

Hello Weegan hater (:-) you can't taste or see the courgette, but you could try carrot or cooked beetroot? Or finely grated Weegan??

God I'm funny.

Hope that helps.

xx

Mummy on a mission said...

Lurve....the pumpkin bread recipe was brill so have sum pumpkin left over... yum yum

Anonymous said...

Hi Pig this recipe sounds perfect for my "special needs" family (no gluten, no eggs, no potatoes, no tomatoes...I could go on). Do you think it would hold up to being covered in fondant icing for special birthday cake?
Nix

Anonymous said...

On my quest to find a dairy and egg free birthday cake for my very soon-to-be 2 year old that could be willingly eaten by the whole family, I found this blog! Test run at the weekend was amazing (after 'forgetting' to mention the key courgette ingredient to my husband - I'll be telling him after he has eaten the final birthday cake as he isn't the most open minded when it comes to food...despite having 3 slices last night!!)
Have never posted on anything like this before, but just felt compelled to do so as I spent the evening reading through your other recipes and blog, whilst eating cake!
Thank you!! And don't stop :)

Pig in the Kitchen said...

Mummy on a mission, thanks for your comment and so glad you liked the pumpkin bread :-)

Anonymous - yes I think it WOULD be ok with fondant icing...although I might stress a little that the 'moistness' (hate that word) of the cake might cause the icing to go a little soft/melty. I reckon, ice it and serve it IMMEDIATELY and you'll be fine :-) Good luck.

Anonymous - jumps for joy and ecstatic smiles over here! How lovely that the recipe worked for your family (and husbands should ALWAYS be kept in the dark). I am truly honoured that you spent time reading through the other recipes too and it's comments like yours that compel me to keep going.

And I do love the fact that you mention 3 slices of cake in one sitting. Amen.

:-)

Pig x

Sue Grainger said...

I don't like to cook! I can't cook! I log in for your ramblings! Keep rambling! Sue x

Pig in the Kitchen said...

Ahh Sue, the rambling never ends!

It's a constant white noise in my head and then I just dribble it out onto the page.

So be calm; the rambling is here to stay :-)

Feebee said...

Just got the choc and courgette muffins out of the oven and they look great!! Will be testing one later before giving to friends tomorrow. Being vegan and wheat free (used spelt flour), my baking, often is dry and, well umm, not really to other people's palates! However as these muffins look amazing (if i do say so myself) they can just feast on the looks if nothing else!

I love your blog! Thank you for all your time and amazing recipes you post - you are a guiding hand for me!!

Feebee