Lime Zucchini Cake
Vegan Lime Zucchini Cake
Do you have a bunch of extra zucchini in your garden you need to process!? Well this is a great recipe to start with. It's got a sweet but fresh flavour for a nice summer snack, a go to in our house.
Equipment
- Stand-Up Mixer with Paddle Attachment
- Loaf Pan (We use a stone one)
- Sifter
- Spatula
Ingredients
Cake
Wet Ingredients for Cake
- 1 cup Sugar
- 6 Tablespoons Olive Oil
- 2 Flaxseed Eggs (2 Tablespoons Ground Flaxseed and 6 Tablespoons Water)
- 2 Tablespoons Lime Juice
- 1 teaspoon Vanilla Extract
- ⅓ cup Water
- 2 ½ cups Zucchini grated and water squeezed out
Dry Ingredients for Cake
- 1 ¾ cups Unbleached All Purpose Flour
- ¼ cup Corn Starch
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
Icing Recipe
- 1 cup Powdered Sugar
- 1 ½ Tablespoons Lime Juice
Instructions
Cake Recipe
- Preheat oven to 350° F.
- Mix together flaxseed and water to form the flaxseed egg and set aside so it has time to come together.
- Add the sugar and olive oil into the bowl of the stand-up mixer. Mix together until combined.
- Slowly add in the flaxseed eggs until smooth.
- Add in lime juice, vanilla extract, and water.
- In a separate bowl combine all the dry cake ingredients. Sift into wet mixture. Then fold into the wet with a spatula until just combined.
- Add your grated zucchini at this point with the spatula then pour into greased loaf pan. (We use coconut oil)
- Bake in preheated oven for 45 minutes or until tooth pick comes out clean in the center.
Icing Recipe
- When the cake has cooled down. Combine the powdered sugar and lime juice. Adding more lime juice if you want a runnier icing.
- Pour onto cooled cake and ENJOY!
Arvin and Megan create
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