ZUCCHINI-NUT-CAKE

It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.




Ingredients for the dough

• 250g all purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp baking powder
• a pinch of salt
• 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
• 250g sugar
• 250 ml soft margarine or oil
• 2 tsp vanilla sugar
• 1 cup ground hazelnut
• 2 cups grated zucchini
• a handfull chopped hazelnuts

1. In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
2. In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
3. Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
4. Now add the grated zucchini and the nuts and mix well. 
5. Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes. 
6. Let it completely cool down.

Ingredients for the frosting: 

• 50g soy yogurt
• 50g vegan margarine
• powdered sugar

1. Mix the margarine with the soy yogurt until very creamy.(this needs some time)
2. Than add  powdered sugar until the  mass is more fixed.
3. Take it to the refrigerator and let it rest for about 1 hour. 
4. Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.