Ingredients
Cake Batter
- 150 g / ¾ cup caster (superfine) sugar
- 50 g / ¼ cup refined coconut oil or vegan butter block, melted and cooled
- Zest of 3 lemons + 60 ml / ¼ cup lemon juice
- 1 tsp lemon extract (optional)
- 60 ml / ¼ cup soy (or other) milk
- 240 g / ½ lb / packed 1½ cups, coarsely grated courgette / zucchini
- 180 g / 1½ cups all purpose flour or gluten-free all purpose flour mix
- ¾ tsp baking soda
- 1¾ tsp baking powder
- 100 g / 1 lightly packed cup pistachio meal or almond meal
Lemon Icing
- 50 g / scant ½ cup icing sugar
- Approx. 3 tsp lemon juice
- ½ tsp lemon extract (optional)
- Zest of small lemon + 35 ml / 2½ tbsp lemon juice
- 25 g / 2 tbsp refined coconut oil, melted
- 100 g / ½ cup silken tofu
- 135 g / 1 cup raw cashews, soaked in boiling water for 30 min
- 4 tbsp / ¼ cup icing sugar (for frosting)
- Chopped nuts, for decoration
Instructions
- Preheat and prepare pan: Set the oven to 175° C / 350° F. Grease a 1kg / 2lb cake tin with oil or line with baking paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine all wet ingredients including sugar, melted coconut oil, lemon zest and juice, lemon extract, soy milk, and grated courgette.
- Sift dry ingredients into wet: Place a sieve over the wet ingredients and sift in the flour, baking soda, and baking powder. Gently fold with a spatula using a clockwise motion until no dry flour pockets remain.
- Fold in pistachio meal: Add the ground pistachios and fold until the batter is uniform, thick but still pourable.
- Bake the cake: Pour the batter into the prepared tin and bake for about 50 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the tin before removing.
- Prep the icing: Whisk icing sugar and lemon juice gradually in a medium bowl until smooth and lump-free.
- Make frosting: Place tofu, soaked cashews, melted coconut oil, lemon zest and juice, lemon extract, and icing sugar into a blender. Blend until very smooth, adding a splash of plant milk if needed to reach a thick but spreadable consistency. Refrigerate overnight to firm up.
- Decorate the cake: Once the cake is cool, remove from the tin. Spoon or spread the frosting evenly over the top starting from the center, allowing it to drizzle down the sides.
- Add chopped nuts: Sprinkle chopped nuts on top of the frosting for decoration and added texture.
Notes
- Soaking cashews in boiling water softens them for a creamy frosting texture.
- You can substitute pistachio meal with almond meal if preferred.
- Lemon extract is optional but enhances the citrus flavor.
- Ensure courgettes are coarsely grated to maintain moisture balance in the cake.
- This cake is best served after chilling the frosting overnight for optimal texture.
- Gluten-free flour can be used to make this cake gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan