We have been testing and trying out some new cake recipes at WearActive. Our desire is to provide as many vegan options as possible for our guests and this Lemon and Courgette passed the test. We tried out this cake on a group of friends before the Summer season started. We were rewarded with silence, slow nodding, followed by a smile. We take that as a sign of a good afternoon cake.
240g flour, we use a combination of plain and wholemeal
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
½ tsp vanilla paste
A pinch of salt
75 g roughly crushed walnuts
120g brown sugar
3 flax eggs (combine 3 tbsp ground flax seeds with 9 tbsp water and allow to rest for 5 minutes)
125 ml plant based milk
80 ml olive oil
60 ml Agave syrup
80 ml lemon juice
zest of 2 lemons
225g grated courgette
130g cashew nuts, soaked in water for a minimum of 4 hours
60 ml lemon juice
2 tbsp coconut oil
2 tbsp Agave syrup
½ teaspoon vanilla paste
Pre-heat your oven to180ºC, and line a loaf tin with baking paper.
Mix together all the dry ingredients in a large mixing bowl. Combine all the wet ingredients except for the courgette, in another bowl. Pour the wet mixture over the dry ingredients and fold until perfectly combined. Gently fold in the grated courgette into the cake batter, little by little. Pour the batter into the prepared baking pan and bake for 30 minutes and an additional 10 minutes covered in a sheet of foil. Allow to cool before adding the frosting.
Rinse and drain the soaked cashews, then combine all the ingredients into a blender until smooth. Smoother the top of the cake and add some lemon slices, lemon zest, walnut and grated courgette for decoration.
Hope you enjoy it as much as our friends did! We are always looking to share recipes. If you have a cake recipe that you believe is a perfect afternoon cake option for us and our guests on Vis Island or in Austria, at MoaAlm, then please send us details.
If you make this cake, please take a picuture and share with us on Instagram @xaniacraig