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    Home / Desserts / Cakes & Cupcakes

    Gluten Free Chocolate Zucchini Cake + Matcha Frosting

    Published Sep 13, 2016

    Jump to Recipe Print Recipe

    Grass-green matcha cream cheese frosting adorns layers of super moist gluten free chocolate zucchini cake flecked with nutty sorghum flour. 

    Gluten Free Chocolate Zucchini Cake with Matcha Cream Cheese Frosting with slice take out

    Today is pretty much the most exciting day of my life. More than the day I won a poetry contest in 6th grade (which began "a lone bald eagle in a tree / collecting pollen a honey bee"). More than the day I finally passed my driving test (after failing three times). It comes close to the day we brought Catamus home from the SPCA (and he promptly destroyed our favorite houseplant). Today is the day that Alternative Baker is unleashed upon the world in all its buttery, sugary, gluten-free glory. Plus, The Bojon Gourmet turns 7 this Friday! Let's celebrate with cake.

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours (my cookbook!)

    I'm so grateful to everyone who's helped along this journey, and I'm excited to hear how you all like the book. If you bake something from it, please snap a photo for Instagram and tag it #AlternativeBakerBook so I can squeal over it! If you don't have a copy but are Alternative Baker curious, read all about it and order it here. If you want to hear me ramble on about the cookbook process, tune into The Dinner Special podcast to hear my super fun interview with Gabriel Soh. And you can drool over the Buckwheat Orange Double Chocolate Cookies that Alana just shared from the book!

    ingredients on table

    Are you ready for cake?!

    mixing ingredients

    Gluten Free Chocolate Zucchini Cake gets fancy!

    This gluten free chocolate zucchini cake is one of my very favorite recipes from Alternative Baker. I usually bake it in a single pan and cut it into squares, sheet cake style. But I thought we needed something a bit fancier this time around, so I doubled the recipe, baked it in three layers, and then I put gold on it because how often does one get to eat gold? Slightly more often than one releases a cookbook, I'd wager.

    sifting ingredients

    A cake that even cake-haters will love

    I'm generally not the biggest fan of cake – give me pie, crisp, cobbler, ice cream... pretty much any other dessert any day. Same goes for Jay. But this is one that we can't keep our hands off of. Like all the recipes in Alternative Baker, it's full of seasonal produce and whole grain flour, with a flavor twist to keep it tasting (and looking) fresh and vibrant.

    frosting in bowl

    First of all, cake usually doesn't have much in the way of nutritional value. But this cake has a whole pound of zucchini in it, and loads of whole grain sorghum flour, so it's basically health food. Cake tends to be dry and overly sweet. But this one gets moisture from the aforementioned shredded zucchini along with sunflower oil and brown sugar, with plenty of cocoa powder cutting the sweetness. Plus, I'll eat just about anything if it's covered in enough cream cheese frosting, and this version gets a delicious infusion of grassy matcha which, in addition to keeping the sweetness in check, turns the frosting green (see? health food!).

    half frosted cake

    frosting cake

    Gluten Free Chocolate Zucchini Cake with Matcha Cream Cheese Frosting on stand

    Matcha + Chocolate

    The matcha/chocolate combo was inspired by some über-tasty cupcakes Sarah made for a dessert-themed birthday party over a year ago. They sparked a flavor obsession that's still going strong, from Matcha Mint Chip Ice Cream, to Matcha Mint Grasshopper Pie, to hot fudge-topped matcha ice cream from my favorite SF ice cream shop, to Sarah's matcha chocolate chunk rice krispie treats. And this cake, which, even though I tested approximately 1 billion times, I still want to eat. A lot.

    overhead shot of Gluten Free Chocolate Zucchini Cake with Matcha Cream Cheese Frosting

    GF DF Chocolate Zucchini Cake

    To make this recipe dairy-free, use plant milk in the cake and top it with a double batch of vegan cream cheese frosting or paleo cream cheese frosting, matcha optional.

    top shot of Chocolate Zucchini Layer Cake with Matcha Cream Cheese Frosting {gluten-free}

    Aside from eating too much of this cake, I'm looking forward to a day full of celebration including a relaxing acupuncture treatment, yoga class, and bowls of spicy ginger garlic miso ramen at Shizen (my latest obsession!).

    half eaten slice of Chocolate Zucchini Layer Cake with Matcha Cream Cheese Frosting {gluten-free}

    Or perhaps I'll bake a pie...

    slices of Gluten Free Chocolate Zucchini Cake with Matcha Cream Cheese Frosting

    More gluten free chocolate cake recipes:

    • chocolate zucchini bread (paleo, vegan)
    • one-bowl teff chocolate cake with peanut butter frosting {gluten-free, vegan option}
    • gluten free chocolate bundt cake with whiskey ganache
    • gluten free banana cake with rum ganache
    • gluten free chocolate chestnut cream cake
    • gluten free chocolate hazelnut brown butter cake
    • gluten free chocolate almond olive oil cake

    *Bojon appétit! Follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free chocolate zucchini cake, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Chocolate Zucchini Layer Cake with Matcha Cream Cheese Frosting {gluten-free}
    4 from 5 votes

    Chocolate Zucchini Layer Cake with Matcha Cream Cheese Frosting {gluten-free}

    Print Recipe Pin Recipe
    Grass-green matcha cream cheese frosting adorns layers of super moist gluten free chocolate zucchini cake flecked with nutty sorghum flour. To make this recipe dairy-free, use plant milk in the cake and top it with a double batch of vegan cream cheese frosting or paleo cream cheese frosting, matcha optional.
    Alanna Taylor-Tobin
    Prep Time: 50 minutes
    Cook Time: 30 minutes
    Total: 1 hour 20 minutes
    Servings: 12 -16 servings

    Ingredients

    Cake

    • 1 pound (550 g) zucchini
    • 2 cups (430 g) packed organic light brown sugar
    • 4 large eggs
    • ½ cup (120 ml) sunflower oil or other neutral vegetable oil
    • ½ cup (120 ml) whole milk or plant milk
    • 2 teaspoons (20 ml) vanilla extract
    • 1 ½ cups (120 g) Dutch-process cocoa powder
    • 1 ¾ cups (230 g) sorghum flour
    • ½ cup (80 g) sweet white rice flour
    • 1 tablespoon + 1 teaspoon (16 g) baking powder
    • 1 teaspoon fine sea salt

    Frosting

    • 1 pound (550 g) cream cheese, softened
    • 8 tablespoons (115 g) unsalted butter, softened
    • 1 ¾ cups (200 g) powdered sugar
    • 2 tablespoons + 1 teaspoon (12 g) good-quality culinary-grade matcha, plus a sprinkle for garnish
    • 1/4 teaspoon fine sea salt
    • chocolate discs or shavings and edible gold leaf, for decoration

    Instructions

    • To make the cake, position a rack in the center of the oven and preheat to 350ºF (175ºC). Rub three 8-inch round cake pans with softened butter, line each with a round of parchment paper, and butter the parchment. Dust the pans with cocoa powder, tapping out the excess.
    • Trim the zucchini and grate them on the medium holes of a box grater (the ones that measure 1⁄8 inch [2–3 mm]); you should have 2 cups packed grated zucchini. In a large bowl, whisk together the brown sugar, eggs, oil, milk and vanilla extract, until combined well. In a medium bowl, sift together the cocoa powder, sorghum flour, sweet rice flour, baking powder and salt, pushing through any clumps. Stir half of the flour mixture into the egg mixture until smooth, then add the grated zucchini, stirring until smooth, followed by the remaining flour mixture.
    • Divide the batter among the prepared pans and smooth into an even layer. Bake the cakes until the tops spring back to the touch, and a toothpick inserted near the center comes out with moist crumbs, 30-40 minutes. Let cool completely in the pans, at least 1 hour, then turn out and peel away the parchment. (The cakes can be wrapped and stored for up to 1 day.)
    • To make the frosting, combine the cream cheese, butter, powdered sugar, matcha powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat the frosting on low speed, increasing to medium speed until smooth, light and fluffy, 2–3 minutes, scraping down the sides of the bowl occasionally.
    • To assemble the cake, place one cake layer on a serving board or platter and use a small, offset spatula or butter knife to spread about one-fourth of the frosting over the top in an even layer. Top with a second cake layer and repeat, then repeat with the remaining cake layer, frosting the top and sides. If you like, decorate the top of the cake with chocolate discs or shavings, a sprinkle of matcha, and a touch of edible gold leaf (if you’re weird like me and happen to have it lying around).
    • For the cleanest results, chill the cake to firm up the frosting, at least 1 hour. Cut the cake with a large, sharp chef’s knife dipped in hot water and wiped dry between cuts. The cake is best within a day or two of baking, stored refrigerated airtight.

    Notes

    This gluten-free, whole grain layer cake is adapted from my book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
     
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 640kcalCarbohydrates: 82gProtein: 10gFat: 34gSaturated Fat: 15gCholesterol: 117mgSodium: 407mgPotassium: 558mgFiber: 5gSugar: 56gVitamin A: 1035IUVitamin C: 6.8mgCalcium: 155mgIron: 3.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Gluten-Free Cake Recipes:

    • Gluten-Free Dairy-Free Pumpkin Bread
    • Gluten-Free Apple Cake in a Skillet
    • Gluten-Free Blueberry Coffeecake
    • Dairy-Free Gluten-Free Carrot Cake
    • Gluten-Free Upside-Down Cake with Poached Quince
    • Gluten-Free Pound Cake with Lemon and Berries
    • Gluten-Free Pear Cake with Chai Spices
    • Gluten-Free Peach Cake
    • Gluten-Free Plum Cake
    • Gluten-Free Lemon Almond Cake

    cake and book

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Sarah @ Snixy Kitchen says

      September 13, 2016 at 12:33 am

      YAYAYAYAYAYAYAYAY! Sending you the biggest virtual hug and dancing around the living room with the cats in your honor! Love you and love what you've created!!!

      Reply
    2. Tori//Gringalicious says

      September 13, 2016 at 5:39 am

      What a gorgeous cake and I'm simply in awe of the flavor combos. Zucchini and matcha AND chocolate, so beyond brilliant! And as always, your photography is leaving me speechless.

      Reply
    3. Janet says

      September 13, 2016 at 6:18 am

      Happy Launch Day! Immediately checking sorghum flour levels in the pantry as this is the right season to find a zucchini in my zip code and I want to eat this now-ish.

      Reply
    4. Maureen says

      September 13, 2016 at 6:33 am

      Oh Alanna, I am over the moon excited for you and so happy to have been a small part of this process. You are an incredible talent and anyone that is lucky enough to have this book in their home should consider themselves so very fortunate! I can't wait to bake all the things... And purchase copies for many of my friends and family!
      Congratulations and enjoy this very special day!
      xoxo,
      Maureen

      Reply
    5. Lili @ Travelling oven says

      September 13, 2016 at 7:49 am

      What a gorgeous cake to celebrate! And you sure do have many reasons to celebrate, congratulations dear Alanna on your book! It will be on my shelf and in my hands very soon too, can't wait... :-) <3

      Reply
    6. Allyson says

      September 13, 2016 at 8:00 am

      Congratulations! I can only imagine how exciting today is for you. And that cake- hubba hubba. Zucchini and matcha and cream cheese frosting? And that color! Beautiful.

      Reply
    7. Deanne says

      September 13, 2016 at 8:06 am

      Happy launch day! What a lovely book you've made. May this only be the first.

      Also, great taste in ice cream. That's my favorite too. :)

      Reply
    8. valentina | sweet kabocha says

      September 13, 2016 at 8:21 am

      I'm so happy for you Alanna, and I can't wait until Sunday! :D xoxo

      Reply
    9. Ann says

      September 13, 2016 at 8:28 am

      Amazing! Happy everything day!!! Well deserved. Congratulations and enjoy. Beautiful pictures.

      Reply
    10. MCF says

      September 13, 2016 at 9:22 am

      This looks delicious! Could I make it with regular flour instead of sorghum and rice?

      Reply
      • Alanna says

        September 13, 2016 at 10:56 am

        That would probably work! If you can substitute by weight rather than volume, all the better. :)

        Reply
    11. Jessica Potter says

      September 13, 2016 at 10:40 am

      Celebration time!!! Maybe I'll even try this recipe.. Or wait till you bake it for me :-)

      Can't wait to celebrate with you this Sunday!

      Love, YS

      Reply
    12. Lucia - A Teaspoon of Sunshine says

      September 13, 2016 at 10:53 am

      Congratulations from Spain, Alanna! The book looks great and I will definitely be ordering a copy. I only found your blog a few months ago, but I absolutely love love love your stunning photography and it has quickly become one of my favourites. It has also inspired me to finally start my own blog after years of not believing I could. Can't wait to get my hands on the book :)

      Reply
    13. Lisa Conner says

      September 13, 2016 at 12:11 pm

      Happy Happy Launch Day Alanna, we are so excited for you! Our biggest Congratulations with a huge high five and lots of hugs! Making that cake tonight so I can be eating it when my cookbook arrives! Best, Lisa and all of us at Spice Society:)

      Reply
    14. Julia @ Happy Foods says

      September 13, 2016 at 1:29 pm

      Congratulations! The book looks amazing and so does this cake! Beautiful photos!

      Reply
    15. Meike says

      September 13, 2016 at 2:36 pm

      Congratulations on your beautiful book, Alanna! A big hug from Berlin :)

      Reply
    16. Claudia | The Brick Kitchen says

      September 13, 2016 at 9:45 pm

      Huge congratulations Alanna! The kind of excitement where you just can't stop smiling? It's such a massive achievement and I can't wait to get a copy of the book. Zucchini chocolate with the matcha frosting is such a intriguing combination too - and that creamy green frosting just makes me want to swipe my finger through it.

      Reply
    17. Erica says

      September 13, 2016 at 10:09 pm

      Congrats! I finally bought matcha to celebrate your success as I've wanted to try baking with it for years (inspired by you of course). I can't wait for my pre-ordered copy of your book to show up. Will you have any local book signings? Please let your fans know.

      Reply
    18. Taylor @ Food Faith Fitness says

      September 14, 2016 at 2:56 pm

      SO MUCH to congratulate you on!
      1. THE BOOK. YES, that is soooo exciting girl!
      2. 7 YEARS? HOLY WHAT? That is an insane achievement!
      3. This cake! MATCHA FROSTING? This is purely incr-EDIBLE.
      You win. At life. And everything else that one could win at.

      Reply
    19. Allyson says

      September 15, 2016 at 5:42 am

      Alanna, I'm so, so, so happy for you today- I know your heart must be full. I know the cookbook will be nothing short of a masterpiece, and I can't wait to see it in the flesh. Please keep doing what you're doing because your photos transport me to a happy place no matter what kind of mood I'm in, and your words and devotion to your craft are truly inspiring. Congratulations, enjoy it! :)

      Reply
    20. Marisa Bergamasco says

      September 15, 2016 at 8:12 am

      Alanna! I didnt know you are so beautiful! You have a wonderful smile!
      I wish you the best and I wish also to have the book in Argentina soon!!

      Marisa
      (you already know me, your Argentinean fan)

      Reply
    21. Sherrie says

      September 15, 2016 at 8:03 pm

      Alanna, you goddess you! So proud. So happy. I cannot wait to hold this beauty in my hands. Also, this might be my favorite photography of yours of all time (which is incredibly hard to say given your body of work). All the love, xx!

      Reply
    22. Matt says

      September 15, 2016 at 10:24 pm

      Such an incredibly beautiful cake!

      Reply
    23. Jennifer Farley says

      September 16, 2016 at 5:38 pm

      the book is gorgeous, the cake is gorgeous, you are gorgeous, AND I AM SO EXCITED!

      Reply
    24. gerry @ foodness gracious says

      September 16, 2016 at 9:22 pm

      That color is crazy! I really enjoy making cakes but never seem to find the time or patience..I gotta work on that :)

      Reply
    25. Ellie | from scratch, mostly says

      September 19, 2016 at 2:34 pm

      First of all, I'm mesmerized by the sifting photo!!! And that is so exciting, congratulations Alanna! I can only imagine how delicious matcha cream cheese frosting is.....

      Reply
    26. Gena says

      September 23, 2016 at 4:34 am

      Alanna, a huge and hearty congratulations to you! The book looks artful and beautiful, and I'm really excited to see it. Celebrate!

      Reply
    27. Viktoria Radichkova says

      September 26, 2016 at 9:49 am

      Congratulations, Alanna! I'm so happy for you! I just got my copy of the book, and wanted to say Thank you for writing such a beautiful masterpiece! I absolutely love it! Unlike many cookbooks which may have just a few recipes that jump at me, every single one of yours seems like a true gem. The photography is fabulous too, as always! Can't wait to make the recipes!!

      Reply
      • Alanna says

        September 28, 2016 at 5:59 pm

        Aw, you're so sweet Viktoria - thank you! :)

        Reply
    28. Jackie says

      September 26, 2016 at 8:03 pm

      ¡Felicidades! I've had your book in my shopping list on Amazon for quite some time and I just ordered it ... looking forward to it so very much! All the best to you!

      Reply
      • Alanna says

        September 28, 2016 at 5:59 pm

        Aw, thank you so much Jackie!

        Reply
    29. Rachel says

      October 04, 2016 at 12:18 pm

      I am making the cake now. 15 years ago I used a recipe for a wheat flour based chocolate chocolate chip zucchini bread. Since going gluten free I have tried to convert my traditional recipes and it is a daunting challenge for me. This recipe is just what I needed. Thanks and congrats to you.

      Reply
      • Alanna says

        October 05, 2016 at 5:18 pm

        Aw, thanks Rachel! Let me know how you like it. :)

        Reply
    30. Eliza says

      September 06, 2017 at 8:23 am

      Hi Alanna,

      I've made this cake a couple of times and loooooove it. I've also been working my way through your cookbook with much happiness.

      Question: I'd like to use this recipe to make cupcakes. Do you think I should change the recipe at all, and do you have any estimate for baking time?

      Thank you for being the source of much deliciousness in my life!

      Reply
      • Alanna says

        September 06, 2017 at 7:11 pm

        Hi Eliza, I'm so glad you're liking the cake and the book - yay! I tested this as cupcakes, and put the info in the header (sorry it was hiding there!) Here it is: For cupcakes, divide the batter among 12 paper-lined muffin cups and bake for 18–22 minutes. Let me know how you like 'em!

        Reply
        • Eliza says

          September 09, 2017 at 9:56 am

          Thank you so much, Alanna! I'm making them today!

          Reply
    31. Scott says

      June 15, 2018 at 8:02 pm

      A wee bit late to the party but I think I’m going to make a cake like this for my birthday that’s coming up! This is one of the most beautiful cakes that I’ve come across and it sounds so incredibly delicious. Thank you for the recipe!

      Reply
      • Alanna says

        June 16, 2018 at 11:17 am

        Aw thanks for the kind words Scott! I hope you love the cake and that you have a sweet birthday. :)

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
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¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

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✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

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#zucchinifritters #zucchinirecipes #f52farmstand
    Just got back from a dreamy trip in Northern Calif Just got back from a dreamy trip in Northern California! We stayed in a cabin off the grid right next to a river. Swam in bracing cold clear water every day and ate lots of yummy things! 

My cousin Joelle came to visit and brought loads of fresh zucchini from her garden. Now I’m dreaming of this gluten-free chocolate zucchini cake with Matcha cream cheese frosting from my book that I shared on my blog a few years back. 

Swipe to see how it’s made!

https://bojongourmet.com/gluten-free-chocolate-zucchini-cake/

#zucchinirecipes #zucchinicake #chocolatecake #glutenfreebaking #matcharecipes #alternativebakerbook

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