Ingredients

The following ingredients have 2 Servings
  • 150 g / ¾ cup caster (superfine) sugar*
  • 50 g / ¼ cup refined coconut oil or vegan butter block, melted and cooled
  • zest of 3 lemons + 60 ml / ¼ cup lemon juice
  • 1 tsp lemon extract (optional)
  • 60 ml / ¼ cup soy (or other) milk
  • 240 g / ½ lb / packed 1½ cups, coarsely grated courgette / zucchini
  • 180 g / 1½ cups all purpose flour or GF all purpose flour mix (I use this one)
  • ¾ tsp baking soda
  • 1¾ tsp baking powder
  • 100 g / 1 lightly packed cup pistachio meal* or almond meal
  • 50 g / scant ½ cup icing sugar
  • approx. 3 tsp lemon juice
  • ½ tsp lemon extract (optional)
  • zest of small lemon + 35 ml / 2½ tbsp lemon juice
  • 25 g / 2 tbsp refined coconut oil, melted
  • 100 g / ½ cup silken tofu
  • 135 g / 1 cup raw cashews, soaked in boiling water for 30 min
  • 4 tbsp / ¼ cup sugar (icing sugar is best)
  • chopped nuts, for decoration

Instruction

  • Set the oven to 175° C / 350° F. Grease a 1kg / 2lb cake tin with a bit of oil or line it with a piece of baking paper.
  • In a large bowl mix all the wet ingredients together.
  • Place a sieve over the bowl with wet ingredients and sift the first three dry ingredients in. Fold them into the wet ones using a spatula and a gentle clockwise folding motion until no flour pockets remain.
  • Finally fold in ground pistachios until you get a uniform, thick but still pourable cake batter.
  • Transfer the batter into a baking tin. Bake for 50 mins (depending on your oven) - it's done when a toothpick comes out clean of any crumbs. Let it cool down completely before removing from the tin and icing.
  • Once cool, remove from the tin and decorate with icing or chilled frosting and chopped nuts.
  • Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing.
  • Spoon icing over the cake starting from the middle so that it drips down to the sides creating pretty drizzle marks.
  • Place all the ingredients in a blender in the order they've been listed - liquids first. Blend until super smooth. Depending on your blender, you may need to add a tablespoon of plant milk but don't add too much as the icing won't be firm enough.
  • Place the mixture in the refrigerator overnight to firm up.