Ok, so anyone who grows their own vegetables knows that courgette plants can be very productive. This means you can get creative in the kitchen and utilise the vegetables in all kinds of ways. I think cakes are a great alternative to soups, vegetable pans, curries, casseroles, etc.
I like the vegetables best in.... Cake! 😉
Want a little variety in consistency?
The freshly chopped nuts add a delicious touch to the moist cake and also provide a little variety when chewing. So leave the pieces a little coarser.
Preparation time: approx. 30 min
Baking time: approx. 45 - 55 min
Ingredients for a 26cm springform pan
- 100 g vegan butter (e.g. Alsan)
- 100 g raw cane sugar
- 300 g spelt flour type 630
- 1.5 tsp baking powder
- 2 tsp Bobei (a great egg substitute powder made from seaweed)
- 250 ml soya milk
- 100 g walnuts, finely chopped (preferably fresh)
- 100 g hazelnuts, finely chopped (preferably fresh)
- 90 g chocolate, finely chopped (preferably fresh)
- one courgette (approx. 200g), roughly grated and squeezed (otherwise the cake will be too watery)
Preparation
Preheat the oven to 180º and grease the springform tin.
Beat the butter with a hand mixer and the sugar until fluffy, then add the flour, baking powder and Bobei and mix together.
Add the soya milk and then mix thoroughly with the nuts and chocolate for about 2 minutes.
Finally, add the courgette shavings and stir again briefly.
Now pour the batter into the springform tin and bake for approx. 50 minutes. It is best to test the cake with a skewer after 45 minutes and bake until the dough no longer sticks to the skewer.
The cake tastes nice and nutty and a bit like chocolate and is not too sweet. If you like it really sweet, you should increase the amount of sugar a little.
So, now get to feasting! 🙂
Your Katinka