Recipes
Vegan zucchini cake with pistachio recipe
ingredients For 8th Servings
| 200 | G | Flour |
|---|---|---|
| 100 | G | Ground hazelnuts |
| 120 | G | sugar |
| 50 | G | Chocolate grated, vegan |
| 2 | TL | Baking soda, or baking powder |
| 1 | TL | cinnamon |
| 1 | prize | salt |
| 100 | G | margarine |
| 1 | TL | vinegar |
| 1 | Pk | vanilla sugar |
| 120 | ml | Oat milk |
| 1 | Pc | zucchini |
Ingredients decoration |
||
| 100 | G | Chocolate, vegan |
| 50 | G | Pistachios, chopped |
recipe preparation
- At the beginning preheat the oven to 180 degrees (hot air) and grease the bundt cake pan (approx. 17 cm) with a little margarine.
- Wash, peel and grate the zucchini.
- Now mix the flour, hazelnuts, sugar, baking soda, vanilla sugar, cinnamon and a pinch of salt together in a mixing bowl.
- Then mix the margarine, the vinegar and the oat milk in a measuring cup and add to the dry mixture. Mix all ingredients into a smooth dough.
- Now put the zucchini and chocolate shavings in the mixing bowl and carefully stir in.
- Put the finished dough in the baking pan and bake in the oven for about 40 minutes. Then let cool down a little, fall out of the mold and let cool down completely.
- Finally, let the vegan chocolate melt in a water bath, cover the cake with it and evenly decorate with the chopped pistachio pieces.
