Zucchini Cake

by Edward Daniel

Zucchini Cake
 
Prep time
Cook time
Total time
 
Zucchini Cake is a scrumptious tantalising cake is perfect accompaniment to an afternoon cup of tea and to rest those weary feet after a hard day. This is gluten-free too so that more of you can enjoy this lush cake.
Author:
Recipe type: Cake
Cuisine: Vegan, Gluten-free
Serves: 8
Ingredients
  • 100g millet
  • 100g sorghum flour
  • 50g potato flour
  • 10g oats
  • 1tsp baking soda
  • Pinch of salt
  • 2 cardamom pods
  • 1tsp all spice
  • 1tsp cinnamon, ground (or small piece of cinnamon stick ground)
  • 160ml olive oil
  • 120g dates
  • 1 inch ginger
  • ½ lemon, juice
  • 1 medium zucchini
  • 100g sultanas
  • 100g sunflower seeds
Instructions
  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a cake tin with olive oil and set to one side.
  3. In a food processor, grind the millet granules with the sorghum flour and potato starch, baking soda and salt. Set to one side in a large mixing bowl.
  4. Place the all spice, cinnamon and cardamom seeds into a chopper and whizz till fine. Add these ingredients to the mixing bowl together with the zucchini, sultanas and sunflower seeds.
  5. Destone the dates and put into a food processor with the oil and lemon juice and leave to one side. Stir this wet mixture into the dry. Combine well and dish into the cake tin.
  6. Bake in the oven for about 25 minutes until the crust turns into a light golden colour.
  7. Remove from heat and set to one side until cool.
  8. Top with icing of your choice, if preferred.
Notes
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• Low in sugar
Bad points
• High in saturated fat
Nutrition Information
Serving size: 111g Calories: 300 Fat: 29.5g Saturated fat: 18.7g Carbohydrates: 8,5g Sugar: 1.8g Sodium: 7mh Fiber: 3.8g Protein: 5.4g Cholesterol: 0

 

 

 

 

 

 

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