Pistachio Lime Zucchini Cake
Enjoy this delicious vegan and gluten free cake, guilt-free. Garnish with extra pistachios for an added crunch.
Ingredients
- 300 g (3 cups) almond flour
- 100 g (½ cup) gluten free flour
- Tablespoon (1 Tablespoon) baking powder
- Tablespoon (2 teaspoons) baking soda
- Tablespoon (2 Tablespoon) zest only
- 100 g (½ cup) pistachio nuts, toasted, shelled
- Tablespoon (½ teaspoon) Himalayan sea salt, optional
- Tablespoon (¼ cup) flax meal, combined with ½ cup water, or 4 large eggs
- 120 ml (½ cup) applesauce
- 320 ml (1⅓ cup) date syrup
- 300 g (1 Tablespoon) medium zucchini, halved, then each ½ quartered
Directions
- Preheat oven to 350°F. Line two 9-5 inch (23 x 13cm) loaf pans with baking paper and spray well with non-stick cooking spray.
- Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
- Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
- Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pans and place in preheated oven and bake for 20-25 minutes.
- Remove loaf pans from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
Chef's Notes
To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
Ingredients
- 150 g (1½ cup) almond flour
- 50 g (¼ cup) gluten free flour
- Tablespoon (1½ teaspoon) baking powder
- Tablespoon (1 teaspoon) baking soda
- Tablespoon (1 Tablespoon) zest only
- 40 g (¼ cup) pistachio nuts, toasted, shelled
- Tablespoon (¼ teaspoon) Himalayan pink salt, optional
- Tablespoons Tablespoon (2 Tablespoon) water
- 60 g (¼ cup) apples
- 160 ml (⅔ cup) date syrup
- 150 g (½ Tablespoon) medium zucchini, quartered
Directions
- Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
- Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
- Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
- Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
- Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
Chef's Notes
To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
Ingredients
- 150 g (1½ cup) almond flour
- 50 g (¼ cup) gluten free flour
- Tablespoon (1½ teaspoon) baking powder
- Tablespoon (1 teaspoon) baking soda
- Tablespoon (1 Tablespoon) zest only
- 40 g (¼ cup) pistachio nuts, toasted, shelled
- Tablespoon (¼ teaspoon) Himalayan pink salt, optional
- Tablespoons Tablespoon (2 Tablespoon) water
- 60 g (¼ cup) apples
- 160 ml (⅔ cup) date syrup
- 150 g (½ Tablespoon) medium zucchini, quartered
Directions
- Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
- Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
- Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
- Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
- Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
Chef's Notes
To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
Ingredients
- 150 g (1½ cup) almond flour
- 50 g (¼ cup) gluten free flour
- Tablespoon (1½ teaspoon) baking powder
- Tablespoon (1 teaspoon) baking soda
- Tablespoon (1 Tablespoon) zest only
- 40 g (¼ cup) pistachio nuts, toasted, shelled
- Tablespoon (¼ teaspoon) Himalayan pink salt, optional
- Tablespoons Tablespoon (2 Tablespoon) water
- 60 g (¼ cup) apples
- 160 ml (⅔ cup) date syrup
- 150 g (½ Tablespoon) medium zucchini, quartered
Directions
- Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
- Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
- Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
- Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
- Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
Chef's Notes
To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
