Courgette and vanilla cake with creamy frosting - vegan + gf + sugar free

I have always been incredibly fond of a sweet and fruity spread but find myself staying away from it due to its high sugar content and often high level of processing. I’ve played around with homemade chia jams,which I love using as a healthy alternative but recently came across a cool German company that are making all sorts of inspirational quirky jam combos!

The Lovely Bjorn and Tricia at The Cosy Cookhouse are stirring up delicious jams with natural nutritional benefits to go with. The ‘Pineapple and Zucchini’ (courgette in the UK) I found particularly intriguing as i’m always keen to up my veg in whatever clever ways possible.

Pineapple - High in Vitamin C, strong antioxidant. Decrease risk of and progression of age-related macular degeneration.

Zucchini - an outstanding source of manganese and vitamin C, zucchini is the best source of dietary fibre that will keep your body in the best shape for the long run. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus.

I decided to get creative with my pot of refreshing and zesty jam by creating a cake inspired by its flavours. Needless to say it didn’t last very long in this household.

RECIPE (serves 8)

Ingredients:

Cake: 1 courgette, grated 2 ripe bananas, mashed 1 cup coconut oil, melted 1 tsp pure vanilla extract 2 tbsp maple syrup 2 cups wholewheat/ gluten-free flour blend** 2 eggs (if vegan sub for 2 flax/chia eggs) 1 tbsp The Cosy Cookhouse Zesty Zuch Jam 2 tsp cinnamon ½ tsp baking soda 1 tsp baking powder (choose a gf version if needed)

Frosting/ Filling: 250g silken tofu ½ tsp vanilla essence 2 tbsp maple syrup A medium jar of The Cosy Cookhouse Zesty Zuch Jam A few prigs of rosemary to serve (optional)

Method:

Preheat oven to 180C/350F.

Grease two identical cake tins with a little coconut oil and put to one side.

In a medium sized bowl sift the flour, baking powder and soda, cinnamon and a pinch of salt.

In a large food processor add the eggs, oil, vanilla, banana, maple syrup and jam. Pulse until evenly combined.

Gradually add the flour mixture to the processor, pulsing for a minute or so each time.

Add the courgette and continue to pulse for a few minutes until smooth and well incorporated.

Pour half of the batter into each of the prepared cake tins making sure the top is smooth and level.

Bake for 45-50mins or until a toothpick comes out clean.

To prepare the frosting, place the tofu, vanilla, maple syrup into a blender and blend until smooth. Leave to sit in the fridge.

When the cake is ready, remove from the oven and run a knife around the edge of the tin. Allow to sit for 10 minutes then carefully invert onto a cooling rack.

Once both cakes are cool add the frosting: on one cake add a layer of jam and then a little frosting. Place the other on top and ice with the remaining frosting and a swirl of deliciously fruity pineapple and courgette jam and sprigs of rosemary.

Slice up and serve at room temperature!

 ** make sure your gluten free flour has xanthum gum in it, if your creating your own mix add some xanthum or it will not rise.