Zucchini Pistachio Cake | Vegan

Name: Zucchini Pistachio Cake | Vegan
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1
Ingredients: 1/2 cup EVOO (extra virgin olive oil); 1/2 cup dates; 1 flax egg (1 tbsp ground flax seeds (7g)+ 3 tbsp water); 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

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.

If you make this recipe leave a comment, and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 🙂

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 egg (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.