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