Vegan zucchini cake with pistachio recipe

Surprise your guests with this recipe, because this delicious, vegan zucchini cake with pistachios impresses with its sophistication.

Vegan zucchini cake with pistachios

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

  1. At the beginning preheat the oven to 180 degrees (hot air) and grease the bundt cake pan (approx. 17 cm) with a little margarine.
  2. Wash, peel and grate the zucchini.
  3. Now mix the flour, hazelnuts, sugar, baking soda, vanilla sugar, cinnamon and a pinch of salt together in a mixing bowl.
  4. 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.
  5. Now put the zucchini and chocolate shavings in the mixing bowl and carefully stir in.
  6. 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.
  7. Finally, let the vegan chocolate melt in a water bath, cover the cake with it and evenly decorate with the chopped pistachio pieces.

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