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
- Pre heat your oven to 160 fan forced
- Combine the frosting ingredients and store in the fridge
- Combine eggs, maple, olive oil, vanilla and orange zest in a bowl
- Add the baking powder, salt and flour until just combined
- 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
- Fold in the zucchini and walnuts then pour into a lined baking tin or a rubber mould
- Bake for 45mins and then cool
- Allow to cool in the tin for 30mins and than remove onto a rack
- Once it has cooled frost it and enjoy!
CALORIES PER SERVE = 269
PRO 5.8G
FAT 12.1G
CARBS 36.4G