Reposted From @oneslicemore Lemon Zucchini Cake ? Got Ins

reposted from oneslicemore lemon zucchini cake  got ins display image  366d8409
reposted from oneslicemore lemon zucchini cake got ins display image 366d8409

Reposted from @oneslicemore Lemon Zucchini Cake ? Got inspired by a cute cafe around the corner for this flavor combination ? It’s a perfect summer cake, full with flavor and super moist ? Find the recipe below. Happy Sunday and lots of love, Sarah x PS. The blueberries are wild forest blueberries, found them at the market yesterday and they are so delicious
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Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup almond meal / ground almonds
1/2 cup coconut oil
1/2 cup sugar
3/4 cup almond milk (best lukewarm and not from the fridge)
1/4 cup lemon juice
zest of 1 lemon
1/2 cup finely grated zucchini

For the icing
125g icing sugar
100g vegan cream cheese

Preheat the oven to 180°C/320°F and prepare a loaf tin by lining it with baking paper.

In a big bowl mix the flour with baking soda and baking powder. Don’t mix in yet the almonds.

Melt the coconut oil and mix with the lemon juice, almond milk and the sugar. Stir well and add the lemon zest.

Mix both mixtures just until combined and gently add the almond meal. Add the grated zucchini last.

Transfer into the baking tin and bake for 45 min.

Let the cake cool down completely before you mix the cream cheese and icing sugar for a frosting.
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