Cashew and zucchini cake

• For 1 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Ground cinnamon : 1 teaspoon
  • Granulated sugar : 1/2 cups
  • Vegetable oil : 1/2 cup
  • Eggs : 3
  • Vanilla extract : 1 teaspoon
  • Grated zucchini (squeezed to remove excess moisture) : 2 cups
  • Chopped cashews : 1/2 cup
• Cashew Cream Frosting
  • Cashews (soaked in water for 4 hours, then drained) : 1 cup
  • Maple syrup : 1/4 cup
  • Coconut milk : 1/4 cup
  • Lemon juice : 1 tablespoon
  • Vanilla extract : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
• In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
• In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the grated zucchini and chopped cashews.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
• Cashew Cream Frosting
• In a blender or food processor, blend the soaked cashews, maple syrup, coconut milk, lemon juice, and vanilla extract until smooth and creamy.
• Once the cake has cooled, spread the cashew cream frosting evenly over the top.
• Optional: Garnish with additional chopped cashews or grated zucchini.

Tips

• Make sure to squeeze the grated zucchini to remove excess moisture before adding it to the cake batter.
• Soaking the cashews before blending them will help achieve a smoother and creamier frosting.

Information

• This cashew and zucchini cake is a moist and flavorful dessert that combines the nuttiness of cashews with the freshness of zucchini.
• It's a great way to use up excess zucchini from your garden or add a healthy twist to a classic cake recipe.