VEGAN COURGETTE & MACADAMIA NUT GLUTEN-FREE CAKE

 
 

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 (zucchini), macadamia oil, nuts and seeds.

Our Macadamia Nut Oil really shines as a substitute for butter in this cake, making it fluffier, lighter and nuttier. Go on, treat yourself.

Serves 8

Difficulty: EASY
Preparation time: 25 minutes + cooling time
Cooking time: 1 hour

 
 
 
Pure South Press Macadamia Oil Courgette Cake
 
 
 

Ingredients

CAKE

  • 375ml (1½ cups / 187g) gluten-free flour

  • 250ml (1 cup / 160g) courgettes, grated

  • 125ml (½ cup / 100g) brown sugar

  • 125ml (½ cup) Pure South Press Macadamia Oil

  • 80ml (⅓ cup) macadamia or cashew butter

  • 80ml (⅓ cup) apple sauce

  • 60ml (¼ cup) soy milk

  • 60ml (¼ cup) orange juice

  • 45ml (3 tbsp) sunflower seeds

  • 5ml (1 tsp) baking powder

  • 5ml (1 tsp) vanilla extract

  • zest of 2 limes

  • pinch salt

  • pinch ground cinnamon

ICING

  • 80ml (⅓ cup) macadamia or cashew butter

  • 30ml (2 tbsp) maple syrup

  • 30ml (2 tbsp) soy milk

  • 15ml (1 tbsp) icing sugar

  • 5ml (1 tsp) vanilla essence

TO SERVE

  • 60ml (¼ cup / 50g) salted macadamias

  • few mint leaves

Pure South Press Extra Virgin Macadamia Nut Oil
 

Method

CAKE
Pre heat 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.

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.

ICING
Whisk all of the ingredients together until smooth and slightly runny. Spread the icing over the top of the cooled cake.

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.

Vegetarian, VeganPure South Pressrecipe, easy, vegetarian, macadamia oil, vegan, cake, courgette, macadamia