Ingredients

The following ingredients have 4 Servings
  • 150 g coconut oil (5 1/4 oz)
  • 275 g raw sugar (1¼ cups)
  • 3 eggs
  • 300 g zucchini (grated)
  • zest and juice of 2 large lemons
  • 300 g wholemeal spelt flour (2 cups)
  • 60 g almond meal (1/2 cup, ground almonds)
  • 1 tsp ½ baking powder
  • tsp ½ bicarb soda (baking)
  • GLAZE:
  • 1/2 cup icing sugar
  • 1/2 tsp lemon zest
  • juice of half a lemon

Instruction

  • Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
  • Place the coconut oil, sugar and eggs in a bowl and whisk to combine. Stir through the zucchini, lemon juice and zest. Place the flour, baking soda, baking powder, and ground almonds in a separate bowl and stir to combine. Add the dry mixture to the wet and mix until well combined.
  • Pour the mixture into the prepared tin and smooth the top. Bake for 50 minutes to 1 hour, or until cooked. Remove the cake from the tin and allow to cool on a wire rack.
  • To make the glaze mix the icing sugar, lemon zest and juice until you have a pourable consistency. Pour the glaze over the top of the cake.