Pink Fairytale Courgette Cake {GF, Sugar Free, Vegan}

Pink Fairytale Courgette Cake {GF, Sugar Free, Vegan}
April 17, 2017 megsri8
courgette cake

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!

 

courgette cake

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!

courgette 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.

courgette 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!

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!

courgette cake

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!

courgette cake

Print Recipe
Pink Frosted Courgette Cake {GF, Sugar Free, Vegan}
courgette cake
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
Big slices
Ingredients
For the Pink Frosting
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
Big slices
Ingredients
For the Pink Frosting
courgette cake
Instructions
  1. This recipe for the cake make three layers of 15 cm (6 inches) tall cake or two layers of a 20 cm (8 inch) cake. I grind my own nut and quinoa flour. Grind the quinoa into a rough powder, then add the almonds and grind to a fine powder. (Skip this step if you have pre brought flours). Grate the courgette/ zucchini and set aside (peel the courgette first if it is not organic). Add 6 Tablespoons of water to the chia seeds and stir, stir once or twice every few minutes to prevent clumps forming. Melt the coconut oil if it is hard.
  2. Pre heat the oven to 175C. Grease with coconut oil three 6 inch cake tins or two 8 inch cake tins and line with baking paper, set aside.
  3. Combine the ground almonds and quinoa flours along with the buckwheat flour in a large mixing bowl. Add the baking powder, baking soda, coconut sugar, grated courgette, vanilla extract as well. Add in the thickened chia seed-water mixture (chia egg) as well as the melted coconut oil. Mix till well combined. It will be a thick mixture. Set aside.
  4. Mix the vinegar and the aquafaba in a large bowl. Using a hand beater start whisking the aquafaba till it becomes filled with peaks of foam and thick in texture. This may take a few minutes depending on the speed of your hand beater. Add 1/3 of this mixture to the courgette-quinoa cake better and mix thoroughly to loosen up. Now add another 1/3 of aquafaba but this time very gently fold it in. It is important to preserve as many bubble as possible. Add the rest of the aquafaba and very gently fold in till completely incorporated and no lumps in the batter. Be careful not to over mix.
  5. Pour the batter into the prepared baking tins and place int the pre heated oven to bake for 40 minutes. Do not be tempted to open the oven at any point. Once the 40 minutes are done, switch off the oven and leave the cake in the oven for another 15-20 minutes. Then remove from oven.
  6. Transfer each cake onto a plate, remove the baking paper. Pour over 1/3 of the orange juice onto each of the three small cakes and set aside to completely cool. The orange juice will make the cake very moist. Option to place in the refrigerator as well.
For the Pink Frosting
  1. While the cake is baking make the frosting. I find my tofu frosting tends to spilt if using a very high speed blender like Vitamix so I use my food processor. If you do not have a food processor use your blender, but blend on a low mode and do not over blend.
  2. Drain and wash the tofu with drinking water and place in the food processor. Melt the cacao butter/refined coconut oil and add to the tofu along with the xylitol, lemon juice and vanilla extract. Start the food processor and blend till broken down into a thick paste. Add the red pitaya / dragon fruit or the strawberries and blend till it becomes a light pink colour and a light fluffy texture. Taste for sweetness and flavour and adjust accordingly. It will develop a more white chocolate flavour once refrigerated. Refrigerate this pink frosting till the time comes for assembly.
Cake Assembly
  1. Carefully using a spatula, place the first layer of the cake on a cake stand and spread a thick layer of pink frosting on it. Place the second layer of the cake on top and press down to sandwich. Cover the top of this cake with another thick layer of frosting. If making 3 layers then place the third layer on top and press down firmly. Now start spreading the rest of the frosting to cover the sides and top of the cake. I like to make one thin layer of frosting to cover the crumbs etc all over the cake. I then proceed to put a second thicker layer of frosting to completely enrobe the cake in pink. Since this frosting is made out of tofu, you do not have to feel guilty.
  2. Place the cake in the fridge to set for 30 minutes. It is now ready to serve just as it is. You can also make a choice to decorate this cake like I have done. I have decorated this cake by pouring some of my natural pink raw chocolate all over the edges. I poured some melted pink chocolate on a lined plate, sprinkled with hemp seeds and let it set in the fridge before I broke it into shards and decorated the cake. I also used dried red pitaya slices and stars to decorate the cake along with a few edible flowers and hemps seed hearts. You can be as creative as you want with the cake decoration or leave it simple and plain and it will still taste as delicious!
    courgette cake
Recipe Notes

* I soak chickpeas overnight, cook and then drain the chickpeas, saving the water. If the water is runny I cook it down for 15-20 mins on a low heat till it thickens slightly like texture of raw egg whites. I let it cool and use as aquafaba. You can also use the brine from tinned organic chickpeas or organic tofu.

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4 Comments

  1. Betty Binon 4 months ago

    What a gorgeous cake! You totally made this yours! Just jaw dropping. The flavour and ingredient combo is out of this world. I’m dying to try it out myself. Thanks so much for your compliments. Your visuals and flavours have inspired me so much. Xox

    • Meghna 4 months ago

      Thanks so much Betty! I am so thrilled you liked this idea, recipe and creation! I had a lot of fun with this theme of a fairyland cake and added as many pretty and healthy ingredients as I could! We have mutually inspired each other!:)

  2. Healthy and Psyched 4 months ago

    Honestly, I have no words to describe how amazing this looks! I bet it tastes divine as well.

    • Meghna 4 months ago

      Dear Rachel! Thank you so very much for your kind comments and appreciation! It was delicious! Kept half a batch in the freezer!:)

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