It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.
Ingredients for the dough
- 250g all purpose flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/4 tsp baking powder
- a pinch of salt
- 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
- 250g sugar
- 250 ml soft margarine or oil
- 2 tsp vanilla sugar
- 1 cup ground hazelnut
- 2 cups grated zucchini
- a handfull chopped hazelnuts
- In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
- In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
- Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
- Now add the grated zucchini and the nuts and mix well.
- Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes.
- Let it completely cool down.
Ingredients for the frosting:
- 50g soy yogurt
- 50g vegan margarine
- powdered sugar
- Mix the margarine with the soy yogurt until very creamy.(this needs some time)
- Than add powdered sugar until the mass is more fixed.
- Take it to the refrigerator and let it rest for about 1 hour.
- Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.
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