Lemon Zucchini Thyme Cake – Vegan, Grain, Egg and Milk Free
It is always fun to start inventing a new cake. This time I found these in the house:
The combination of ingredients is exciting to try out. Somehow they seem to fit together. So, let’s start baking.
- 3 dl of white Jytte flour (or other gluten free baking flour)
- 1 dl of coconut flour
- 2 tea spoons of baking powder
- 2 tea spoons of baking soda
- 2 table spoons of vanilla sugar
- 1 table spoon of dry thyme
- 2 lemons
- 5 dl grated zucchini
- 4 table spoons of melted coconut oil
- 1 tea spoon of rose salt
- 15 dates (remove the stones)
- 5 dl water
- (3 eggs, optional, when using eggs the cake will rise more)
- (use 1 additional dl of flour, if you are using 3 eggs)
Use organic lemons. First wash the lemons well with hot water. Grate the lemon zest of two lemons. After peal away the remaining white part of the lemon. Cut the lemons in small portions.
Put the lemon zest, lemon pieces and the dates in a food blender.
Add in 1 dl of water. Blend well to a smooth batter.
Grate the zucchini.
In a separate bowl combine all the dry ingredients.
Mix well. Add the lemon date mix and 4 dl of water.
Melt the coconut oil and add into the mixture.
Mix well together.
Add to the mixture 5 dl of zucchini. Mix well. (If you are using sugar and eggs, you could add them at this point. Beat separately the eggs and sugar. Combine to the rest of the mixture.)
Prepare a cake mold, and pour the mixture in.
Bake in 175 C oven for 50-60 minutes, until golden brown on top.
Let it cool before removing from the cake mold. I made the cake without eggs, so it suits persons who have an egg allergy or/and are vegan. I also left out the sugar, so this cake is good for white sugar free diets. Note that dates have lots of natural carbohydrates. If you use eggs, the cake will rise better. You see that my cake did not rise much. It was also quite moist, since I did not use eggs and the extra 1 dl of flour.
If you can’t use eggs and milk, you could serve the cake with coconut lemon cream.
For the the coconut lemon cream you need:
- About 200 g of coconut cream
- Peel of 1 lemon
- 1 table spoon of vanilla sugar (you can leave it out, if you can’t use sugar. Then you can use vanilla extract).
Use an organic lemon. Wash the lemon well with warm water. Use only the lemon peel. Whip the coconut cream until fluffy. Add in the lemon peel and the vanilla sugar.
Please Note! If you place the coconut milk can in a fridge for over night before whipping, the cream comes out fluffier, and it is easier to separate the cream from the rest of the coconut liquid.
For lemon custard you need (Note! This is not egg free, but you can leave the eggs out):
- 1 dl of sugar
- 2 table spoons of gluten free flour
- 2 large egg yolks, optional
- Juice of one lemon
- Zest of 1 lemon
- 2 dl of coconut milk
Place all ingredients into a saucepan over medium heat. Whisk constantly until the mixture comes to boil and thickens. About 6 minutes. Remove from stove and serve either warm or cold.