Vegan and Gluten free Cinnamon and Nuts cake
A delicious cake that stands out with its perfect tenderness
Servings: 8 portions
Ingrédients
Ingredients:
- 300 g grated zucchinis
- 20 cl vegetal cream
- 200 g brown sugar
- 20 cl sunflower oil
- 300 g rice flour
- 50 g buckwheat flour
- 3 Tbsp cornstarch or 350g of wheat flour if you don't have any problem with gluten...
- 2 Tsp cinnamon
- 1 Tsp nutmeg
- 1 pinch of salt
- 1 zest of lemon
- 125 g chopped nuts
Instructions
- Start by grating the zucchini and the lemon zest. Save for later...
- In a mixing bowl, whisk the sugar and cream to melt the sugar.
- Add in this order:
- grated zucchinis and the oil, mix...
- different flours and baking soda little by little, mix...
- cinnamon, nutmeg and lemon zest, mix...
- chopped nuts, mix... Don't mix for too long...
- Pour the dough in a cake mold with parchment paper.
- Cook for 1h at 360°F and 10 minutes at 340°F. Check if it is well cooked.
- Get it out of the oven, and completely wrap in parchment paper while it cools down. This is my secret trick to prevent the cake from being crumbly...
- Once it completely cooled down, slice it and enjoy!