Vegan Lime Zucchini Cake

1. Preheat oven to 350°F.  Grease and flour an 8- or 9-inch round pan and line with parchment paper. 

Cake:

1 1/2 cups plus 2 tablespoons all-purpose flour

3/4 cup plus 2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

 2. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl

1 cup almond milk

1/4 teaspoon mild  apple cider vinegar

1/4 cup vegetable oil

1 teaspoon vanilla extract

3. Combine milk and vinegar in a large bowl and set aside for a few minutes (allowing the vinegar to activate), then add oil and vanilla to milk.

1 cup grated zucchini

4. Add dry ingredients to wet until just mixed, then incorporate zucchini.

5.Pour batter into pan and bake 23-27 minutes, until a toothpick comes out clean, and cool in pan for 20 minutes before inverting onto a platter.  

Glaze:

1 1/2 cups confectioner’s sugar (add more for a thicker glaze)

Juice of one lime

splash on almond milk

5. Combine ingredients in a medium bowl.  It’s up to you to determine the thickness of the frosting by adjusting the liquid to sugar ratio.  Pour on top of cake.

6. EAT

Chole Palak, Naan, and Kheer

I'm so glad you all enjoyed my Indian meal. I wish I could say it was my creation but I stole the recipe from the one place I trust Indian recipes from, Manjula's Kitchen. Perhaps its because its a grandma teaching but I trust that she won't cut corners at the expense of flavor.