Vegan courgette cake

Name: Vegan courgette cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, British
Ingredients: 150 g / ¾ cup caster (superfine) sugar*; 50 g / ¼ cup refined coconut oil or vegan butter block, melted and cooled; zest of 3 lemons + 60 ml / ¼ cup lemon juice; 1 tsp lemon extract (optional); 60 ml / ¼ cup soy (or other) milk; 240 g / ½ lb / packed 1½ cups, coarsely grated courgette / zucchini; 180 g / 1½ cups all purpose flour or GF all purpose flour mix (I use this one); ¾ tsp baking soda; 1¾ tsp baking powder; 100 g / 1 lightly packed cup pistachio meal* or almond meal; 50 g / scant ½ cup icing sugar; approx. 3 tsp lemon juice; ½ tsp lemon extract (optional); zest of small lemon + 35 ml / 2½ tbsp lemon juice; 25 g / 2 tbsp refined coconut oil, melted; 100 g / ½ cup silken tofu; 135 g / 1 cup raw cashews, soaked in boiling water for 30 min; 4 tbsp / ¼ cup sugar (icing sugar is best); chopped nuts, for decoration

Instructions

Prep:30minCook:50min

Vegan courgette cake is a beautiful summer cake that is moist and fragrant with lemon. It's easy to make, can be gluten-free and refined sugar-free too, if liked.

Updated at: Thu, 21 Nov 2024 15:07:11 GMT