Vegan Courgette, Lime and Pistachio Cake
| Calories | Fat | Carbs | Protein |
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This deliciously moist cake is vegan and gluten-free but best of all its bright and zingy flavours is a pure taste of summer!
Ingredients
2-8 servings
Wet ingredients
60 grams of melted refined coconut oil
60 ml (around ¼ cup) of freshly squeezed lime juice
250 grams of grated courgette
Dry ingredients
200 grams of gluten-free flour
¾ teaspoon bicarbonate of soda
2 teaspoons gluten-free baking powder
Zest of 2 limes
100 grams of finely ground pistachios
Icing
200 grams of icing sugar
Juice and zest of 2 limes
Extra chopped pistachios to decorate
Method
Preheat the oven to 180°C. Line a 1kg loaf tin with baking parchment.
Place the courgette in a clean tea towel and squeeze out as much moisture as possible. Tip into a large mixing bowl and add the rest of the wet ingredients. Fold in the dry ingredients but do not over-mix.
Pour into the prepared tin and bake for 55 minutes or until a toothpick comes out clean.
Cool on a wire rack.
To make the icing mix the icing sugar and lime juice until smooth. When the cake is cooled, spoon over the icing and scatter over the lime zest and extra pistachios.