2 cups grated zucchini
1.5 cups coconut sugar
1 cup chestnut flour
1/2 cup tapioca starch
1/2 cup coconut flour
1 cup coconut oil
9 tbsp aquafaba or 3 eggs
1 tsp raw vanilla powder
1 tsbp lemon juice
1 tsp baking powder/calcium carbonate/vitamin c
1 cup soaked cashews or fresh young thai coconut meat
1/4 cup coconut nectar (omit if using the coconut meat)
1/4 cup water or coconut water
1-2 tsbp coconut oil
raw vanilla, to taste
1/4 tsp lemon juice
pinch of salt
1/4 cup pistachios, finely chopped
Pre-heat your oven to 200C/380F.
Combine the wet ingredients, then the dry, then mix them in with each other.
Pour into the cake tin and bake for about 45 minutes, depending on your oven.
If using cashews, place in a blender with the coconut nectar, water or coconut water, vanilla, lemon and a pinch of salt. Process till smooth.
If using coconut: place meat in blender with its coconut water, vanilla, lemon and a pinch of salt. Process till smooth.
Remove cake from oven and allow to cool before removing from tin.
You could place it in the freezer to speed up the process.
Use a spatula to smooth on the frosting.
Sprinkle with chopped pistachio if using, and or vanilla.