A delicious spring cake to welcome the season. I added zucchini for some added texture, nutrition and moisture. This cake is delicious for as a treat or for breakfast with extra berries. The frosting is extra special, made completely vegan and compliments the cake very well. if you find you need extra sweetness and another spoonful of maple syrup.
Enjoy!
Strawberry Zucchini Cake
MAKES A GENEROUS 10 SERVINGS
- 350 g zucchini
- 1 lb fresh Strawberries
- Zest of one organic lemon
- 1 tbsp lemon juice
- 4 organic eggs at room temperature
- ½ tsp sea salt
- ½ cup coconut sugar
- ¼ cup plus 2 tablepoons extra virgin olive oil
- 200 g spelt flour
- 1 tsp baking powder
- Preheat the oven to 350°F and prepare a baking pan 7-8 inch square baking pan with baking paper.
- Grate the zucchini. Zest the lemon and chop the strawberries.
- Mix zucchini, half the strawberries, lemon zest and lemon juice.
- Blend the olive oil and sugar until it’s creamy, add the eggs and continue blending till its foamy.
- Fold the grated zucchini and chopped strawberries.
- Sift in the flour and baking powder. Now carefully mix with the wet ingredients. (don’t mix too long, the cake will get too firm).
- Pour the dough in the baking pan and bake for 45 minutes. let it cool completely.
- Meanwhile, prepare the frosting.
THE FROSTING
- 1 can full fat coconut cream
- 50 grams cashew soaked in warm water for a hour
- 1 tbsp lemon juice
- 2 tablespoon maple syrup
- 1/2 tsp pure vanilla extract
Blend the cashews into a smooth paste along with lemon juice, vanilla and maple syrup. whisk it with the coconut cream. Pour it over the cooled cake. refrigerate and serve topped with chopped berries.
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