Guilt-less Desserts & Treats for your Family
My black thumb has had many victims over the years. The Rosemary barely made it a week out of the punnet and the parsley went wild before wilting under the summer heat. I tend to have only two garden success stories; spinach and zucchini. And lemons, but aside from the occasional little boy watering there’s not much to growing lemons.
This was the year of the giant Zucchini plant. We planted lots of seeds; carrots, corn, spinach, and tomatoes but it was only the Zucchini that survived my cursed gardening thumbs. Every morning the boys would go out in search of the newest produce, and to their disappointment some days they came back empty handed. What I learned over the Summer was their idea of checking the veggie garden is about the same as looking for a lost sock; if you can’t see it in the first 10 seconds then it mustn’t be there! This meant we often ended up with monsters like this one.
I was very excited that the Zucchinis grew so well as they (and orange Sweet Potato of course!) are a staple part of my diet. Spiralized Zucchini for breakfast, then some more for lunch and there’s usually some zucchini hidden in dinner somewhere (like my 7-veggie Spag Bol Sauce). I’m a bit of a spiralizer addict… or I was, until it ate the top of my pointer finger and half the nail. Needless to say, I got out the old grater for a few days after that bloody incident!
This Zucchini Spice Cake is one of those seasonal treats that you keep on your yearly roster. You’ll start to make it when the Zucchinis in your garden are the size of your left thigh, but you’ll keep making it all year round cause it’s so good.
Veggie based cakes can be quite deceiving. They sound healthy and good for you but they can be loaded with sugar, and covered in diabetes inducing frosting. This Zucchini Spice Cake not only sounds and looks healthy and tasty it actually is! This Zucchini Spice Cake uses only ½ Cup of liquid sweetener (choose rice malt syrup if you are looking for a fructose free version) which equates to approximately 1 ½ teaspoons per slice. The reason we can use less sweetener is the aromatic spices in the cake; Cardamom is the perfect match for Zucchini. Topping off this Zucchini Spice Cake is a Lime Frosting. You could just go with a regular Cream on top, but the lime is simply perfection! Like all coconut based cream frostings, make sure you use only the thickened cream from the can. Give yourself a couple of extra hours if you can to place the Lime Frosting in the fridge to help thicken it more.
This Zucchini Spice Cake (just like the Healthy Carrot Cake) would be a perfect dessert for your Easter celebrations. There are so many more Easter dessert choices in my latest E-Book ‘Mummy Made.It A Healthy Easter’. There’s over 30 recipes, including Hot Cross Buns, Chocolate and Carrot desserts and treats and you can download it now for only $5. Click here to check out some of the other Easter recipes on offer!
- 1/2 Cup Coconut Flour
- 1/2 Cup Almond Meal
- 1/2 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 1 1/2 teaspoons Cardomum
- 1 teaspoon Mixed Spice
- 5 Eggs
- 2 Cups grated Zucchini
- 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 1/3 Cup Oil (I used Olive Oil but another mild flavoured oil would work)
- 2 teaspoons Vanilla Extract
- 1/2 Cup chopped PIstachios or Walnuts
- 1 1/2 Cups Coconut Cream (place opened can in the fridge overnight; use thickened cream only)
- 2 teaspoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 teaspons Lime Juice
- Zest of 1 Lime
- Preheat oven to 175C/350F. Grease an 8 inch (20cm) cake tin.
- Sift the dry ingredients in a small bowl.
- In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil and maple syrup for 5 to 8 minutes, or until fluffy.
- Add the grated zucchini and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients and lightly whisk til combined.
- Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin before removing and frosting.
- Remove the thickened cream from the can, discardy the watery component.
- Place the cream into a mixing bowl and whisk on high until thickened. Add the vanilla, maple syrup, lime juice and zest and whisk until combined and thick.
- Taste the cream. If it requires more zest/juice add now.
- Refrigerate for 30 minutes to 2 hours before serving (it will depend on how thick your cream was out of the can)