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