Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Afternoon Tea

    Courgette Cake

    dairy-free
    dessert
    oil-free
    sweet
    top
    treat
    vegan
    vegetarian
    ​

    12 servings

    portionen

    25 minutes

    aktive zeit

    1 hour 25 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    80g vegan butter block, softened, plus extra for the tin

    175g golden caster sugar

    2 lemons, zested, 1 juiced

    100ml plant milk (we used oat)

    100g ground almonds

    175g self-raising flour

    ½ tsp baking powder

    175g courgettes, coarsely grated

    200g icing sugar

    Anweisungen

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Beat together the vegan butter block, sugar and lemon zest until combined. Add the plant milk and beat slowly to combine. Add the ground almonds, flour and baking powder, along with the grated courgette, and stir to combine. Spoon the batter into the prepared tin (it will be quite thick) and level the top. Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely in the tin.

    To make the icing, sieve the icing sugar into a bowl and add 1 tbsp of the lemon juice and stir to combine. Add a little more lemon juice if needed, ½ tsp at a time, until you reach your desired consistency. Remove the cake from the tin and drizzle over the icing, allowing it to drip down the sides. Leave to set for 20-30 mins. Cut into slices to serve.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    286

    Gesamtfett

    10 g

    Gesättigtes Fett

    4 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    -

    Natrium

    0.31 mg

    Gesamtkohlenhydrate

    44 g

    Ballaststoffe

    1 g

    Zucker insgesamt

    32 g

    Eiweiß

    4 g

    12 servings

    portionen

    25 minutes

    aktive zeit

    1 hour 25 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

    Sammeln, anpassen und teilen Sie Rezepte mit Umami. Für iOS und Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Bedingungen • Datenschutz • FAQ

    • Make primary photo
    • Delete photo

    Zutaten

    80g vegan butter block, softened, plus extra for the tin

    175g golden caster sugar

    2 lemons, zested, 1 juiced

    100ml plant milk (we used oat)

    100g ground almonds

    175g self-raising flour

    ½ tsp baking powder

    175g courgettes, coarsely grated

    200g icing sugar

    Anweisungen

    1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Beat together the vegan butter block, sugar and lemon zest until combined. Add the plant milk and beat slowly to combine. Add the ground almonds, flour and baking powder, along with the grated courgette, and stir to combine. Spoon the batter into the prepared tin (it will be quite thick) and level the top. Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely in the tin.

    2

    To make the icing, sieve the icing sugar into a bowl and add 1 tbsp of the lemon juice and stir to combine. Add a little more lemon juice if needed, ½ tsp at a time, until you reach your desired consistency. Remove the cake from the tin and drizzle over the icing, allowing it to drip down the sides. Leave to set for 20-30 mins. Cut into slices to serve.