Hello!! Today I am so excited to share my recipe for this Pink Fairytale Courgette Cake! This fairytale cake is a celebration cake! Celebrating one year of me using a DSLR Camera and Professional editing software to take beautiful food photographs for my website and social media! I am so proud of how far I have come with my photography and more importantly the absolute joy I feel from creating these gorgeous recipes, styling them, taking hundreds of photographs and editing a handful to perfection! This website and Instagram has been such an important platform for me to innovate and share my ideas and creations, and for that I am so grateful!
Now for this delicious courgette cake recipe. Firstly I have received so much love for my Healthy Chocolate cake made with beetroot and Aquafaba with a sweet potato frosting. I decided I needed to create another Aquafaba cake but this time a lighter one and hence I decided on courgette as the vegetable for this cake! (PS: If you didn’t already know, all my desserts have to have some form of plants, ideally vegetables but also fruit!:)) Aquafaba is the water from cooked chickpeas or tinned chickpeas and is a vegan substitute for eggs. When whisked it creates beautiful peaks just like egg whites. I love how innovative this ingredient is and how you can use it as great substitute for eggs. Hence this courgette cake is a vegan cake recipe. Check the recipe and notes below on how I use the Aquafaba in this cake. Since I wanted this cake to be a bit lighter I have also used coconut sugar instead of date paste for the sweetener as I wanted a fluffy texture to this cake-like a healthy sponge cake!
For the flours, I wanted it to be a gluten free cake and I have used a combination of almond flour, quinoa flour and buckwheat flour. The quinoa flour adds a dimension of protein and nutrition to this cake and its my first time baking with quinoa flour. I enjoyed the mildly nutty flavour it imparts. Hence this Pink frosted Courgette cake is not only gluten free but made with nutrient dense flour ingredients, making this a much healthier cake.
Now for the pink fairytale frosting on this courgette cake. I have been inspired by Betty from Stems and Forks pink coloured cake which I glimpsed on Instagram. I wanted to create a sugar free, gluten free vegan version of that cake with the same pink colour! I also wanted this frosting to be more light and frothy than a dense one. Hence I created this frosting using fresh tofu and red pitaya fruit pulp for a creamy pink frosting. You can also use strawberries to get a natural pink frosting. I added cacao butter to this frosting to give it a white chocolate flavour and sweetened it with xylitol to ensure the light pink colour remains. This frosting is such a dream! Just so healthy and filled with a lovely light creamy texture, perfect for this courgette cake!
Since this was a celebration cake I decided to decorate it like a fairytale with all my favourite ingredients. I dried red pitaya slices and flower cutouts in my dehydrator and decorated the cake with it. I made a pink chocolate drizzle and shards from my recipe for Pink Rose chocolate. I added edible flowers and hemp seeds hearts for a bit more drama! All this is not required for you to make this cake. You can keep it as simple or as extravagant as you please, the flavour will still be as delicious!
Do let me know if you end up recreating this gorgeous and nutrient dense Pink Fairytale Courgette Cake in the comments below! would love to know how this recipe works out for you as well! If you share your creation on Instagram then please do use the tag @meghnas_ on the image as well as the caption and use #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!