Total Time: 1h 30 Minutes
150 g caster sugar
50 g coconut oil or dairy free butter block, melted and cooled
Zest of 4 limes
60 ml lime juice
60 ml any plant milk 240 g coarsely grated courgette (pat with cloth to remove excess water)
180 g plain flour
3⁄4 tsp bicarbonate of soda
1 3⁄4 tsp baking powder
100 g ground almonds
50g icing sugar
3 tsp lime juice
Preheat the the oven to 180° C. Grease and line a 1kg loaf tin.
In a large bowl mix all the wet ingredients together.
Place a sieve over the bowl of wet ingredients and sift the flour and raising agents in. Fold in gently.
Finally fold in the ground almonds until you get a pourable cake batter.
Transfer the batter into the tin. Bake for 50 mins or until a knife comes out clean. Let it cool down completely before removing from the tin and icing.
To make the icing whisk the icing sugar and gradually add the lime juice in a bowl until fully combined.
Once the cake is cool, remove from the tin and decorate with icing. Spoon icing over the cake starting from the middle so that it drips down to the sides creating pretty drizzle marks.
Notes If you want to reduce refined sugars in this recipe you can use 180 ml maple syrup or other liquid sweetener instead but if doing so, skip the plant milk entirely to ensure the batter is not too wet.