John Myers
Contents
show
Ingredients
- 260 g Grated zucchini
- 150 g Rapeseed oil
- 130 g Raw cane sugar
- 250 g Einkorn flour
- 1 tbsp Tartar baking powder
- 60 ml Rice milk
- 2 tbsp Pure cashew butter
- 1 teaspoon Cinnamon
- 1 tbsp Vanilla syrup
- 200 g White rice couverture - vegan
Instructions
- Mix the coarsely grated zucchini with the other ingredients in a bowl using the mixer. Put in a greased springform pan, 16 cm in diameter. Bake in the preheated oven (top / bottom heat 180 degrees) for about 40 minutes (stick test), turn out and let cool down. If it gets dark at the top in the oven, please simply cover with aluminum foil while baking.
- Carefully melt the chopped couverture in a water bath over low heat and cover the cooled cake with it. I sprinkled some Flower Power blossom sugar over the cake from Sonnentor, a beautiful eye-catcher that conjures up a touch of spring.
- You can just as easily make the cake with wheat flour, or replace the raw cane sugar with baking sugar, but then you will probably need less liquid. Of course you can also use normal couverture or chocolate, it's all up to your taste :-).
Nutrition
Serving: 100gCalories: 522kcalCarbohydrates: 35.7gProtein: 2.6gFat: 41.4g
