Vegan Courgette, Pistachio & lime cake with coconut cream frosting
Just beautiful. This vegan courgette, pistachio & lime cake with coconut cream frosting is truly gorgeous. An experiment gone so right! Not only does it look stunning, but it tastes just wonderful. The cake is really moist, not dry at all (courtesy of the courgettes). And each mouthful is filled with bite from the pistachios, zestyness from the lime syrup, and silkiness from the coconut cream frosting.
What I really love though is the way the edges and top crisp up a little as the cake bakes. I thought first as I observed the cake baking “this doesn’t look right, that shouldn’t happen with a cake”? But oh my, does it work!
As well as being vegan, the cake is gluten free, thanks to the almond flour and courgettes which come together to make the base. It’s not the kind of cake you can slice up and hold in your hand and eat, it’s too moist to hold together for that. But served on a plate with a dollop of extra coconut cream… perfect!
The flavours are bright and lifting and just when you’re expecting a heavy, sickly frosting, the lightness of the coconut cream surprises you! Delicate flavours which come together beautifully. It’s indulgent in a light kind of way, know what I mean?
I served this at a pot luck dinner party and my friends went crazy for it. They couldn’t believe how simple it was to make, not to mention gluten free and vegan!
Fit for any afternoon tea spread or dinner party. Don’t’ miss giving this one a go people. Love it!
- • 1 ½ courgettes finely grated (3 cups approx)
- • 3 cups almond flour
- • 1 cup brown sugar
- • ½ cup pistachios finely chopped and a few extra for decorating
- ¾ cup vegetable or sunflower oil
- • juice of 1 lime
- • zest of half lime
- • ½ tbsp vanilla extract
- • 2 tsp baking powder
- • ½ tsp salt
- • 1 can coconut milk (we will only be using the thick part which has set at the top)
- • 350g coconut yogurt
- • ¼ cup sugar
- • juice of 1 lime
- • juice of 3 limes
- • ¼ cup sugar
- Pre heat oven 200°.
- Bring all the ingredients together in a large mixing bowl, mix well to ensure all the ingredients are well combined and then pour into a 7 inch round spring form cake tin. I prefer to use a non-stick tin as this makes removing the cake much easier.
- Bake for 35mins and leave to cool for a good 2 hours before attempting to remove from the tin.
- Combine all the ingredients in a small saucepan and place on a low heat. Let the syrup simmer for 10minutes and then allow to cool.
- Once the cake has had 30mins to cool, poke a fork around the cake, going as deep as you can and ensuring you create a good number of holes as this is how we’re going to get our lime syrup into the cake. Pour the syrup all over the holes, ensuring you fully cover the cake
- Now leave the cake for at least another 1.5hrs to continue cooling.
- Combine all the ingredients in a small mixing bowl. Stir well and refrigerate for at least 1 hour before dressing the cake.
- Before unclipping the spring, run a knife around the edge of the cake to help loosen it from the tin. You may also need to run a knife under the cake to help remove it from the base. Don’t worry if the edges don’t look perfect, the cake will be hidden away under the coconut cream.
- Place the cake on a serving dish or cake stand of your choice.
- Dollop the coconut cream over the top and using the back of a spoon or palette knife smooth the cream over the top and around the sides until you’re happy with the finish.
- Sprinkle the extra pistachios over the top and around the sides and leave in the fridge to set for at least another hour before serving.
- Serve with an extra dollop of coconut cream and enjoy!