Cucumber Cake
A delicious, low-fat vegan Cucumber Cake made with fresh cucumbers, whole wheat, cashews and coconut sugar. This cake is based on an Indian cake made by people on the Konkan coast, called Tausali or Tavsali.
Servings: 24 slices
Calories: 165kcal
Equipment
- Standard bundt pan (12 cups)
Ingredients
Dry ingredients:
- 2 cups whole wheat pastry flour
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon powdered cardamom
- ¾ cup cashews (lightly toasted)
Wet ingredients:
- 2 cups coconut sugar (or very finely grated jaggery)
- 3 tablespoon flaxmeal (whisked together with 9 tablespoon water)
- ½ cup applesauce
- ½ cup coconut milk
- 4 tablespoon coconut oil
- 2 cucumbers (approx. 2 ½ cups, grated. English cucumbers, with very tiny seeds, are the easiest to use here, but if you use another kind with large seeds, be sure to deseed first)
Instructions
- Whisk all of the dry ingredients together in a bowl.
- In a large bowl, mix all of the wet ingredients.
- Add the dry ingredients to the wet and mix until everything comes together. Pour the batter into a bundt pan and smooth the top.
- Bake in a preheated 350-degree oven for 45 minutes or until a toothpick in the center comes out clean.
- Unmold 10 minutes after removing from the oven. Cool thoroughly on a rack, then slice and enjoy!
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 129mg | Potassium: 148mg | Fiber: 2g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg