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