Ingredients
Scale
For the cake:
- 1 cup all purpose flour (or gluten free all purpose flour)
- 3/4 cup whole wheat flour (or 3/4 cup brown rice flour)
- 1/4 cup flaxmeal
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cocoa
- 1 teaspoon cinnamon
- 1/4 – 1/2 teaspoon powdered Chimayo chile (or cayenne)
- 1 1/4 cups white sugar
- 3 eggs
- 1/4 cup oil
- 1/2 cup lowfat or nonfat plain or vanilla yogurt
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 3/4 cup good quality chocolate chips (semi-sweet and/or dark chocolate)
For the sauce:
- 1 cup frozen raspberries
- 1/4 cup water
- 1/4 cup raspberry liqueur (Chambord) or cherry brandy
- 1 teaspoon vanilla
- 1/4 – 1/3 cup sugar
- 1 Tablespoon cornstarch
Instructions
- Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.
- Add the liquid ingredients (except the chocolate chips) and stir it all together. Stir in 2/3 of the chocolate chips.
- Spray a 9×13 inch pan with cooking spray, pour in the batter, sprinkle with the rest of the chocolate chips and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
- While the cake is baking, put the sauce ingredients except for the cornstarch in a small saucepan. Stir and cook over medium heat for about 10 minutes or until the raspberries have broken down and released their juices. Remove some of the liquid from the pan and whisk together with the cornstarch in a small bowl. While stirring, add the cornstarch mixture in a thin stream to the pan. Stir and cook for a minute or two longer, until the sauce begins to thicken.
- To serve: slice the cake into squares. Serve with the raspberry sauce, a bit of light whipped cream, and fresh raspberries for garnish.
Notes
For a gluten free cake, use gluten free all purpose flour and brown rice flour in place of the regular flour.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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