Zucchini in a cake? And then vegan and glutenfree? Could this be tasty? I can guarantee, it IS extremely delicious! The zucchini itself has almost no flavour at all but adds a great extra moisture to the cake - it is the same situation like having carrot in your cake, but this time exchanged by this great vegetable. Lately I have been experimenting a lot with Aquafaba, the liquid of canned and cooked chickpeas (find an amazing vegan Brownie recipe here). If you whisk it, it turns into a very similar consistency like meringue - so make sure to not throw away this liquid the next time - it is an amazing substitute for eggs and a staple product in the vegan kitchen.
For 1 round cake tin you will need:
liquid of 1 can cooked chickpeas (= aquafaba)
150ml coconut or sunflower oil
200g coconut or light brown sugar
1 zucchini, grated
300g almond flour
2tsp baking powder
1 lemon, zest
1 handful of almonds, roughly chopped up
Glaze and topping:
1 lemon, zest and juice of 1/2 lemon
60g icing sugar
1 handful of almonds
Preheat the oven to 180°C. In a bowl mix the oil, sugar and aquafaba together until the colour has lightened up and the texture looks more like meringue. Add the almond flour, baking powder and fold it into the mixture. Last but not least add mix in the lemon zest and chopped up almonds. Grease a round baking tin with a little bit of oil and pour the whole batter into it. Place the cake in the oven for 35-45 minutes until it is baked through. Take it out and let it cool down.
In the meantime you can prepare the glaze and topping. Chop up the almonds and put them without oil into a sauce pan and let them roast until they have an even light-brown colour. In a small bowl whisk the icing sugar with the lemon juice together. When the cake has cooled down, pour the lemon glaze on top. Sprinkle the roasted almonds on top and enjoy!
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