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Courgette cake with a fruit layer

Courgette cake with a fruit layer

Courgette in a cake is a fairly common thing. I came up with this one, complemented with a raspberry-currant layer and chocolate. And it's gluten-free.

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Ingredients

number of servings
10

Often

  • 250 g zucchini Added to
  • 1 pcs banana Added to
  • 2 a piece egg Added to
  • 40 g chocolate protein Added to
  • 20 g cocoa Added to
  • 50 g Ground walnuts Added to
  • 40 g almond butter Added to
  • 15 g With Added to
  • 1 teaspoon baking soda Added to
  • 1 ts Tea Bicarbonates Added to

Fruit layer

  • 250 g Raspberries currants Added to
  • 10 g With Added to
  • 1 ts starch Added to
  • 2 ts Raspberry pudding powder Added to
  • 10 g Protein Added to

Icing

  • 100 g Hot chocolate Added to
  • 2 teaspoon coconut oil Added to
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Directions

35 min.
1. Step

Grate the zucchini (don't drain it) and blend it together with the banana.

2. Step

Whisk the eggs, add the blended zucchini with banana, almond butter, honey and mix.

3. Step

Next, we add dry ingredients and mix. Pour the dough onto a baking tray lined with baking paper and bake in an oven preheated to 180 degrees for approximately 20 minutes.

4. Step

Raspberries and currants will be plucked and put into a pot. We add honey, mix starch in 50ml of water, and simmer on a moderate heat. After a while we mix in pudding powder and stir continuously. In the end, we mix protein into the mixture.

5. Step

We make holes in the baked cake with the end of a ladle and pour fruit mixture onto it.

6. Step

Melt the chocolate together with coconut oil in the microwave and pour it over the cake.

7. Step

We put it in the fridge to set. 😊

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