Ingredientes para Egg Free Spiced Zucchini Cake
- All Purpose Flour
- Caster Sugar
- Bicarbonate Of Soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Ground Cumin
- 2 cups grated zucchini (about 2 medium)
- Sultana
- Walnuts
- Vegetable Oil
- White Vinegar
- 1/2 cup water
- Oranges
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Cómo preparar Egg Free Spiced Zucchini Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the sugar and oil to the dry ingredients. Mix until just combined.
- In a separate bowl, mash the zucchini until smooth. Add the mashed zucchini, vanilla extract, and water to the wet ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts browning too quickly, loosely tent it with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
186g
Fat
12g
Carbs
25g
