Table of Contents
Recipe for vegan zucchini lime cake
Our delicious vegan cake recipe proves that you can use zucchini not only for hearty dishes. Thanks to the high water content in the vegetables, the dough does not become too dry, but has a juicy consistency. Instead of eggs, we use applesauce, which binds all the ingredients together nicely and gives the whole thing a fruity, fresh note. Our vegan sponge cake is topped with a layer of icing and pistachios.
25 minutes
45 minutes
light
Vegan
cake
€ € € €
ingredients
for 15 servings
- 1 large zucchini (approx. 300 g)
- 1 large organic lime
- 3 tbsp applesauce
- 160 ml vegetable oil
- 100 grams of brown sugar
- 1 pinch of salt
- 260 g Dinkelmehl (Type 630)
- 1 packet cream of tartar baking powder
- 2-3 tsp powdered sugar
- 25g chopped pistachios
- Also: A loaf tin (25 cm), vegetable margarine for the tin
preparation
- Preheat the oven to 200°C and grease the loaf tin. Wash the courgettes, cut off the ends, grate the courgettes finely and wring out well with kitchen paper.
- Rinse the lime in hot water, pat dry, grate the peel, halve the lime and squeeze out the juice. Set aside about 1 teaspoon of lime juice for the frosting. Mix the remaining lime juice and zest with the applesauce and oil
- Mix together the sugar, salt, flour and baking powder and quickly stir into the oil mixture. Fold in the shredded zucchini, pour the batter into the prepared loaf pan and bake in the oven for 45-55 minutes until golden brown.
- Leave the cake to cool on a wire rack. For the lime icing, mix the icing sugar with the reserved lime juice until smooth. Brush the cake with the lime icing, sprinkle with the pistachios and leave to dry. Cut the cake into pieces and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 845 kJ 202 kcal |
| fat | 11.0 g |
| carbohydrates | 21.0 g |
| protein | 3.0 g |
