Hidden veg!
When you think of hidden vegetables in cake, you might automatically think of carrot cake. Well, that carrot is not so hidden but it does make for a really delicious cake! If you look back at historic cake recipes, you will find there are numerous many recipes which use vegetables. I used to use a delicious chocolate mud cake using potatoes (yes really) and chocolate beetroot cake is good too. This lemon cake was created with a special friend in mind, who requested a recipe using this vegetable! You’ll need to check out the recipe to see what it is!
The Cake Recipe
This recipe follows the basic cake recipe I created which always works well. There is butter and sugar, plain flour and baking powder, then yogurt and apple cider vinegar as the egg replacer. Of course there is lemon, then the secret ingredient! Any ideas what it might be?
A light lemony sponge loaf with a secret hidden vegetable.
- 90 g plain yogurt
- 1 teaspoon apple cider vinegar
- 75 g courgette (approx 1 medium)
- 40 ml lemon juice
- 100 g butter
- 100 g sugar
- 150 g plain flour
- 4 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
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Put the yogurt in a small bowl or mug and stir in the apple cider vinegar. Set aside.
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Using a vegetable peeler or a paring knife, strip the green (or yellow) from your courgette so you are just left with the creamy white flesh. (You can toss the peelings in oil and spice and roast for a tasty snack). Cut both ends off, then grate the courgette. Pour the lemon juice over the courgette, mix together and leave to soak.
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In a large bowl, cream the butter and sugar, then mix in the yogurt.
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Sieve the flour, baking powder and bicarb in to the bowl and gently mix everything together.
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Add your courgette to the batter along with any remaining juice. Gently fold through then spoon into your prepared tin (or muffin cases).
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Bake at Gas Mark 5 for 60-70 minutes (30-35 minutes for muffins). When cooked, the cake will be slightly brown on top and will have pulled away from the sides of your tin.
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Allow to cool in the tin for 10-15 minutes, then remove and allow to cool fully on a wire rack. Enjoy!
What do I need?
Hopefully you already have a well equipped kitchen and will be able to make this cake with what you have! However, if you are new to baking or you just fancy something new, here are a few products which are useful for this recipe. I do receive a small commission if you purchase through these links (please do) which costs you the same as buying directly from Amazon! These pennies add up to help pay for website hosting fees.
Serving
I would serve this cake with a lovely cup of tea… unless it is morning, then I would serve it with coffee! Feel free to make yourself a lemony buttercream if you wish, or add a lemon icing drizzle on top. You could even go ultra fancy and crystalize some lemon rind to sprinkle on top!
Storage
Really?! Well, if you do happen to have any cake left, you can store it covered on the worktop, or in an airtight container. If you do use buttercream, you might want to pop it in the fridge (especially if your house is very warm). You can, as with all cakes, slice into portions, wrap and freeze.
Sharing
I really hope you make this delicious cake, even if you have an aversion to courgette! When you do share it, please let me know if everyone thinks the courgette is bits of lemon rind! Will you tell them the secret ingredient or keep it quiet? I love seeing your adaptions and interpretations of my recipes and I’d love to see photos of your cake! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
What else would you like a recipe for? Have you got any recipes you would like to see veganised?
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
