Gluten-Free Courgette & Macadamia Nut Cake | Vegan Food & Living

Gluten-Free Courgette & Macadamia Nut Cake

Gluten-Free Courgette & Macadamia Nut Cake

A delicious gluten-free and plant-based cake made from courgettes, macadamia butter, nuts and seeds.

Who doesn’t love an indulgent bit of cake every now and then? For those who would prefer to maintain some balance with a lighter choice, this plant-based cake could be your new favourite. It is totally scrumptious, gluten-free and made from courgettes, macadamia oil, nuts and seeds.

Total Time: Preparation time: 25 minutes + cooling time | Cooking time: 1 hour

Servings: 8

Total Time: Preparation time: 25 minutes + cooling time | Cooking time: 1 hour

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the cake
  • 23.375 23.375 g gluten-free flour
  • 20 20 g courgette, grated
  • 12.5 12.5 g brown sugar
  • 12.5 12.5 g Pure South Press Extra Virgin Macadamia Cold-Pressed Oil
  • 10.625 10.625 g macadamia nut butter
  • 10.375 10.375 g apple sauce
  • 7.5 7.5 ml soy milk
  • 7.5 7.5 ml orange juice
  • 0.375 0.375 Tbsp sunflower seeds
  • 0.125 0.125 tsp baking powder
  • 0.125 0.125 tsp vanilla extract
  • zest of 2 limes
  • pinch salt
  • pinch ground cinnamon
  • For the icing
  • 10.625 10.625 g macadamia nut butter
  • 0.25 0.25 Tbsp maple syrup
  • 0.25 0.25 Tbsp soy milk
  • 0.125 0.125 Tbsp icing sugar
  • 0.125 0.125 tsp vanilla essence
  • To serve
  • 6.25 6.25 g salted macadamias
  • fresh mint leaves

Method

  1. For the cake, preheat the oven to 180°C. Line the base of a deep 18cm cake tin with baking paper and grease the sides with non-stick cooking spray.
  2. For the cake, whisk all of the ingredients together until smooth. Pour the mixture into the prepared tin. Place the filled tin on the bottom or middle oven shelf and bake until golden and cooked through, 55-60 minutes. Leave the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
  3. For the icing, whisk all of the ingredients together until smooth and slightly runny. Spread the icing over the top of the cooled cake.
  4. To serve, top the iced cake with the macadamias and mint leaves.

TIP: The soy milk can easily be replaced with another plant milk such as rice milk, oat milk or almond milk.

TIP:If the icing thickens on standing, before icing the cake, then simply pop it in the microwave for 10 seconds to soften.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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