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Vegan Courgette, Lime and Pistachio Cake

This deliciously moist cake is vegan and gluten free but best of all its bright and zingy flavours are a pure taste of summer!

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 totally cooled, spoon over the icing and scatter over the lime zest and extra pistachios.

Ingredients

Wet ingredients -


60 grams melted refined coconut oil


60 ml (around ¼ cup) freshly squeezed lime juice


250 grams grated courgette


Dry ingredients -


200 grams 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 icing sugar


Juice and zest of 2 limes


Extra chopped pistachios to decorate


Serves: Serves 6-8


Dietaries: Vegan

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 totally cooled, spoon over the icing and scatter over the lime zest and extra pistachios.

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