This is a super easy cake, but here are a few tips on getting an absolutely perfect bake!
Start with the Psyllium Husks/Flax Seeds
These guys will act as your egg replacement and will help hold the whole batter together. Whether you’re using psyllium husks or flax seeds, you’ll need to grind them into a rough powder (you can do this in a blender or spice grinder) and mix them with water to hydrate. Set aside to thicken.
This recipe works best when your wet ingredients are completely emulsified. This is why it’s best to use a blender for this stage. The mixture will thicken, almost like mayonnaise, when you blend it – this is good! It’ll mean a super smooth, even crumb. Oh and don’t forget to add your thickened psyllium husks – these guys are essential!
Drain The Courgettes (Zucchinis)
The courgettes (zucchinis) in this recipe add a lot of moisture to the cake, which is a good thing! However, if you don’t drain them before adding to the cake batter, you’ll end up with way too much moisture in the cake. This will create a dense, rubbery crumb, which definitely is not a good thing. Once your courgettes are grated, throw them in a nut milk bag or some muslin and squeeze out the excess moisture. You can reserve the courgette “juice” for in smoothies or juices!
Combine with the Sugar
Now we mix together our super-smooth wet ingredients with our sugar. It’s good to add the lemon zest at this stage because all the essential oils become absorbed by the sugar, boosting their flavour.
Add the Dry Ingredients and Courgettes (Zucchinis)
Now you have a smooth batter, you need to add in the dry ingredients and the courgettes (zucchinis). Try to avoid overmixing the batter at this stage. You’ll activate the gluten and end up with a dense cake.
Bake and Cool
Bake the cake in a rectangular cake tin for 40 minutes until lightly golden on top. Before frosting, make sure you allow the cake to cool completely to room temperature.
Make the Frosting
This frosting relies upon “brown butter” for flavour. Not all vegan butters have the ability to “brown” which is the process whereby the butter is heated and its solids are caramelised, giving it a beautifully nutty flavour. In the UK and Europe, try to use the Naturli brand. In the US use Miyokos. Both of these brands will brown just like dairy butter. If you can’t access butter which browns, just use what you have, but add an extra tsp of vanilla for flavour!
Frost, Slice and Serve
Frost the cake and top with the hazelnuts if desired! Slice into around 15-20 slices. Serve and enjoy!