Tuesday, September 1, 2015

Dairy-Free Zucchini Cardamom Bundt Cake

My heartfelt thanks to Laura at Blogging Over Thyme for sharing this recipe. Her blog is so great and her recipes and photos are drool-worthy. As you may know, I like to share any successes I have with modifying recipes for dairy-free diets. My husband has to avoid dairy but still likes to enjoy a rich, buttery dessert now and then without paying the physical price of eating dairy and milk protein. This cake would be perfect on its own but with butter and ricotta it was not an option for me to bake as written for my family. I have had great success substituting Smart Balance Buttery Spread for butter (it bakes just like butter) and Tofutti Better Than Sour Cream in place of many thick dairy products (sour cream, yogurt, buttermilk). This cake was another dairy-free success thanks to my standby subs. If you are on a dairy-free diet for whatever reason, give this a try and let me know what you think. Again, my thanks to Laura at Blogging Over Thyme for the original recipe which I cannot take credit for. I served the cake at a dinner with extended family and they gobbled it up. No one seemed to notice or care that it was made with tofu sour cream. It was that good.

Dairy-Free Zucchini Cardamom Bundt Cake with Lemon Glaze
Adapted directly from Blogging Over Thyme Zucchini Cardamom Bundt Cake with Lemon Glaze

Yield: 1 (10-Inch) Bundt Cake
Prep Time: 20 minutes
Cook Time: 1 hour to 1 hour and 15 minutes
Cooling Time: 1 hour and 20 minutes

2 1/2 cups granulated white sugar
1 cup Smart Balance Butter Spread (dairy free), softened
2 tablespoons grated lemon zest (I used 3 lemons)
1/4 cup fresh lemon juice (I used juice from above mentioned 3 lemons)
6 large whole eggs
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup Tofutti Better Than Sour Cream
1 cup coarsely grated zucchini (roughly 1 medium/large zucchini), packed tightly
Lemon Glaze:
1 cup powdered sugar
1 tablespoons fresh lemon juice
1 tablespoon almond milk
1/4 tsp of ground cardamom

Preheat oven to 325°F. Butter and lightly flour a 12-cup bundt pan; chill in the refrigerator. Set aside. (This step is important so that your cake releases from the lovely bundt pan.-M.)
Using a box grater, grate the zucchini. Place the grated zucchini in a clean kitchen towel (that you don't particularly care about or a thick paper towel), clump the ends, and squeeze out the moisture into your kitchen sink. Squeeze several times to remove any moisture. Place the grated zucchini in a bowl and set aside.  (I used a really big zucchini so I grated mostly the green skin part for nice color and avoided the seedy insides.-M.)
In a stand mixer bowl (fitted with a paddle attachment), combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until very fragrant. Add the softened butter spread, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add 1/4 cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.
Whisk together the flour, ground cardamom, salt, baking soda, and baking powder in a medium bowl. Add the flour in three additions alternately with two additions of Tofutti sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the grated zucchini.

Pour the batter into the prepared bundt cake pan. Bake 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. (I had to bake about 10-15 minutes longer. All ovens are different! -M) Cool cake in pan on a wire rack 1 hour. Transfer cake to a plate, and cool completely (about 1 hour).

Whisk together the powdered sugar, lemon juice, almond milk and ground cardamom until smooth. Drizzle glaze over cooled cake.