Courgette, nutmeg and honey cake

Current rating: 2 (1 ratings)
Serves 8
Prep 15
Cook 30
  • 1/2 cup (110g) margarine
  • 1 tsp vanilla extract
  • 2 eggs, room temp
  • 1/3 cup (100ml) liquid honey
  • 1/2 cup So Good™ Regular Soy Milk
  • 1 3/4 cups (200g) flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg, ground
  • 1 cup (about 2) courgette, finely grated
  • 1/2 cup (70g) walnuts, roughly chopped

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 180°C. Grease and line a 20cm square cake tin with baking paper.
  2. Combine margarine, vanilla extract, eggs and honey in a medium bowl and beat together with an electric mixer. Beat in So Good™ Regular Soy Milk. Add dry ingredients and mix well. Fold in grated courgette and nuts. Pour into prepared tin.
  3. Bake in oven for 30-35 minutes, or until a skewer inserted into middle of cake comes out clean.
  4. Garnish with sliced fruit and serve.

Tips

  • Carrots can be used instead of grated courgette.
  • Any type of nuts or seeds can replace the walnuts.
  • This is a moist cake but can be served with yoghurt and fruit as dessert.

Tips

  • Carrots can be used instead of grated courgette.
  • Any type of nuts or seeds can replace the walnuts.
  • This is a moist cake but can be served with yoghurt and fruit as dessert.

Nutrition Information