This recipe was a special request from Red who had tried a cake like this (I hope!?) somewhere and wanted a recipe, hope this tastes something like the original cake Red, if not it is delicious anyway! P.S that is the most delicious cake batter I have eaten in a long time!! Go on, try it.
Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.
200 g zucchini (coarsely grated)
finely grated zest of 1 lemon
50g coconut flour (you could substitute for flour of your choice- quinoa, wholemeal etc)
100g almond meal
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla powder or 1 tsp vanilla extract
a pinch of salt
2 large eggs
8 fresh dates, pits removed
1/2 cup coconut oil or olive oil
1/4 cup honey/agave/maple syrup or stevia to taste
1/2 cup Coconut Butter if you don’t have/can’t be bothered making this you can just use an extra 1/2 cup coconut cream – it will just be a bit runnier.
1/2 cup full fat coconut cream
Juice 1 lemon
1 tbs honey/agave/maple syrup or stevia to taste
Preheat oven to 160C. In food processor add dates, eggs, coconut oil & honey and blend until dates are puréed through. In bowl add all dry ingredients and mix to combine. Add wet mix and all remaining ingredients to bowl and mix well. Pour cake batter into a lined cake tin and bake for 40-45mins or until a skewer inserted comes out clean. Remove from oven and allow to cool on a wire rack before icing. For the icing, combine all ingredients in a small saucepan and heat over a low heat for 5-10 minutes stirring occasionally. Pour over cooled cake. ENJOY!!
This is my frosting….