ZUCCHINI GARDEN CAKE

The best cake going around…even my Grandmother ate it and it’s gluten free and dairy free!! OMG.

SERVES 12

INGREDIENTS

• 3 eggs
• 125ml maple syrup
• 250ml olive oil
• 2tsp vanilla extract
• Zest of two oranges
• 4tsp baking powder
• A generous pinch of salt
• 240g gluten free flour
• 500g grated zucchini
• 155g walnuts, chopped

YOGHURT FROSTING

• 500g coconut yoghurt
• 60ml maple syrup
• 2tsp vanilla extract

METHOD

1. Pre heat your oven to 160 fan forced
2. Combine the frosting ingredients and store in the fridge
3. Combine eggs, maple, olive oil, vanilla and orange zest in a bowl
4. Add the baking powder, salt and flour until just combined
5. Once the zucchini’s have been grated they need to be laid between paper towels and squeezed to an inch of their life to release all the water they retain
6. Fold in the zucchini and walnuts then pour into a lined baking tin or a rubber mould
7. Bake for 45mins and then cool
8. Allow to cool in the tin for 30mins and than remove onto a rack
9. Once it has cooled frost it and enjoy!

CALORIES PER SERVE = 269

PRO 5.8G

FAT 12.1G

CARBS 36.4G