This Healthy, No Sugar-Delicious Zucchini and Pistachio Cake will remind you of a carrot cake but without the carrots. The grated zucchini gives the cake moisture and it turns out very fluffy.
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For this recipe we used our Healthy Vegan Frosting.
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Yield: Desserts
Zucchini Pistachio Cake | Vegan
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
Healthy, No Sugar-Delicious Zucchini and Pistachio Cake
Ingredients
Dry ingredients
- 1 cup spelt flour or whole wheat flour
- 1 shredded zucchini
- 1/4 cup pistachios
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
Wet ingredients
- 1/2 cup EVOO (extra virgin olive oil)
- 1/2 cup dates
- 1 flax eggĀ (1 tbsp ground flax seeds (7g)+ 3 tbsp water)
Instructions
- Preheat the oven to 200ºC.
- Drain the shredded zucchini with a strainer or a nut milk bag.
- Process the pistachios and mix all the dry ingredients.
- Heat the dates in hot water and then process them with the wet ingredients.
- Combine the liquid mix into the dry mix.
- Transfer the mixture to a greased (with a drop of EVOO) springform pan (15 centimetres).
- Bake at 180ºC for approximately 50 minutes.
- Let it cool before unmolding.
- Spread our HEALTHY Vegan Frosting.
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