Zucchini Cake (Vegan)

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Fancy something a bit different? This Vegan Zucchini Cake is surprisingly tasty and the saying “You can have cake and eat it too” definitely relates here, with a decent amount of ‘hidden’ vegetables inside.

PRE TIME : 80 minutes
SERVINGS 12-16 people

 3 cups Grated Zucchini
 2 Tbsp Flaxseeds
 6 Tbsp Water
 1/2 cup Brown Sugar
 Zest and Juice of 1 Lemon
 2 1/2 cups Flour
 1 tsp Baking Powder
 1/2 tsp Baking Soda
 Icing Sugar, to dust

RECIPE INSTRUCTIONS

1

Grease and line a springform cake tin. Heat the oven to 180ºC.

2

After grating the zucchini, squeeze a little of the excess moisture out in a clean tea towel. Place the flaxseeds and water in a small bowl and stir to combine. Set aside to thicken.

3

In a large bowl, whisk together the sugar, lemon zest, flour, baking powder and baking soda. Make a well and add the zucchini, olive oil, flaxseed mix and lemon juice. Stir to combine.

4

Pour into your cake tin and bake for 1 hour until cooked. Leave to cool in the tin and then dust with icing sugar to serve.

Ingredients

 3 cups Grated Zucchini
 2 Tbsp Flaxseeds
 6 Tbsp Water
 1/2 cup Brown Sugar
 Zest and Juice of 1 Lemon
 2 1/2 cups Flour
 1 tsp Baking Powder
 1/2 tsp Baking Soda
 Icing Sugar, to dust

Directions

1

Grease and line a springform cake tin. Heat the oven to 180ºC.

2

After grating the zucchini, squeeze a little of the excess moisture out in a clean tea towel. Place the flaxseeds and water in a small bowl and stir to combine. Set aside to thicken.

3

In a large bowl, whisk together the sugar, lemon zest, flour, baking powder and baking soda. Make a well and add the zucchini, olive oil, flaxseed mix and lemon juice. Stir to combine.

4

Pour into your cake tin and bake for 1 hour until cooked. Leave to cool in the tin and then dust with icing sugar to serve.

Zucchini Cake (Vegan)