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