Pistachio Lime Zucchini Cake

Pistachio Lime Zucchini Cake

Enjoy this delicious vegan and gluten free cake. Garnish with extra pistachios for an added crunch.

Makes 16 servings
Total Time 55 Minutes
Difficulty Intermediate
Container 2.0L Container 


  • 300 g almond flour
  • 100 g gluten free flour
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 limes, zest only
  • 100 g pistachio nuts, toasted, shelled
  • ½ teaspoon Himalayan sea salt, optional
  • 35 g flax meal, combined with 120 ml water, or 4 large eggs
  • 120 ml applesauce
  • 320 ml date syrup
  • 300 g zucchini, quartered


    1. Preheat oven to 180°. Line two 23 x 13 cm loaf pans with baking paper and spray well with non-stick cooking spray.
    2. Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
    4. Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid).
    5. Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pans and place in preheated oven and bake for 20-25 minutes.
    6. Remove loaf pans from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.

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