Vegan Zucchini Pistachio Cake

Vegan Zucchini Pistachio Cake

impactmagazine.ca

This simple recipe is slightly spiced and has the added health benefit of zucchini. Treat yourself to a slice of decadence.

View full recipe on impactmagazine.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at impactmagazine.ca.

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Cooking tools:

  • Spice grinder
  • Food processor
  • Springform pan
  • Cheesecloth
  • Cooling rack
  • Hand mixer
  • Microplane
  • Sifter
  • Grater
  • Fine-mesh sieve
  • Chef's knife
  • Cutting board
  • Oven
  • Microwave
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Toothpick
  • Parchment paper
  • Pastry brush

Ingredients

  • ¼ cup shelled, salted pistachios
  • 1 Tbsp. golden flax meal
  • 2 Tbsp. water
  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. sea salt
  • ¼ tsp. baking soda
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ cup (1 stick) vegan butter
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 1 zucchini (about 7-inches long x 1 ½-inches wide)
  • ¼ cup plain vegan cream cheese
  • 1 ½ cup sifted organic confectioner’s sugar
  • zest of 1 lime (about 2 tsp), plus a few drops of juice
  • 1 Tbsp. shelled, salted pistachios, finely chopped as garnish

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