Vegan Zucchini Pistachio Cake | IMPACT Magazine

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