LEMON & COURGETTE CAKE
Well would you just look at that š It just might be the perfect summery bake thanks to all those zesty lemons and the icing on the cake is quite literally made with Free Soul to create a vanilla cream cheese icing š tastes absolutely naughty, even though you wouldnāt guess it with that healthy ingredients list!
70g Sweetener
3 Eggs
150g Grated Courgettes
2 Lemons
175g Self Raising Flour
1tsp Baking Powder
1tsp Vanilla Extract
2tsp Cinnamon
15g FREE SOUL Vanilla Protein
Squeeze of Lemon Juice
1tsp Vanilla Extract
LEMON & COURGETTE CAKE RECIPE
TOP TIP: Once youāve grated your courgettes, make sure you squeeze out as much moisture as possible!!INGREDIENTS
160g Coconut Oil (Melted)70g Sweetener
3 Eggs
150g Grated Courgettes
2 Lemons
175g Self Raising Flour
1tsp Baking Powder
1tsp Vanilla Extract
2tsp Cinnamon
For The Icing
150g Cream Cheā¢se15g FREE SOUL Vanilla Protein
Squeeze of Lemon Juice
1tsp Vanilla Extract
METHOD
1. Preheat oven to 160.
2. Line cake tin w/ baking paper.
3. Mix sugar, oil & eggs until well beaten.
4. Stir in grated courgettes (after youāve squeezed out liquid) flour,
zest and juice of 1 lemon, baking powder, cinnamon & vanilla extract.
5. Mix until combined adding milk if mixture is too thick.
6. Pour into tin, bake for 25-30 mins.
7. Allow to cool & remove from tin.
8. Gently combine cream cheā¢se with protein powder, lemon juice &
vanilla extract.
9. Place in fridge to allow it to thicken.
10. Smooth over cake, sprinkle w/ crushed pistachios & lemon.
11. Enjoy!
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