Zucchini, nutmeg and honey cake
This unique dessert makes a great healthy option to finnish off dinner or to put in school lunchboxes as a snack. Thanks to the Zucchini, this cake stays super moist and the honey combined with the spices creates the perfect blend of sweetness and flavour. This dish is made using So Good Regular soy milk making it diary free and takes just 30mins to bake in the oven. This great treat is also perfect for picnics with friends or long road trips. For a more full dessert, you can serve this cake with yoghurt and fruit.
Ingredients
- 1/2 cup (110g) margarine
- 1 tsp vanilla extract
- 2 eggs, room temp
- 1/3 cup (100ml) liquid honey
- 1/2 cup So Good™ Regular Soy Milk
- 1 3/4 cups (200g) flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg, ground
- 1 cup (about 2) zucchini, finely grated
- 1/2 cup (70g) walnuts, roughly chopped
Method
- Preheat oven to 180°C. Grease and line a 20cm square cake tin with baking paper.
- Combine margarine, vanilla extract, eggs and honey in a medium bowl and beat together with an electric mixer. Beat in So Good™ Regular Soy Milk. Add dry ingredients and mix well. Fold in grated zucchini and nuts. Pour into prepared tin.
- Bake in oven for 30-35 minutes, or until a skewer inserted into middle of cake comes out clean.
- Garnish with sliced fruit and serve.
Tips
- Carrots can be used instead of grated zucchini.
- Any type of nuts or seeds can replace the walnuts.
- This is a moist cake but can be served with yoghurt and fruit as dessert.
