Lemon Zucchini Yogurt Cake with Basil (vegan!)

img_6566I’m so bored tonight.  Like all-expansive, singing dancing Saturday night malaise that I can’t explain.  I think it all started when I refused to get out of bed until 1pm this morning because I was too busy being naked with Omar and watching Venture Bros.  THIS IS WHAT HAPPENS WHEN I FINISH A MASSIVE BEFORE-TRAVEL TO-DO LIST.  It’s almost like, the eye of the storm – a time between that feels like a lot of waiting.

What I really should be doing is contacting everyone I adore and adoring the shwiz out of them.  Showering them with little cakes!  Because, as I discovered (or not so much discovered as remembered and took advantage of) in those times I can’t find anything fun to do, I always have room for (making) dessert.

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peaky perky basil surplus, plant #14 of 30 or so

I’m also trying my darndest to not purchase needless baking supplies lest I be faced with the option of eventually having to pack it all up with me.  And so, coupled with a need for something simple and small and brainless, I turned to the Vegan Cupcakes Take Over the World book.  Not so much because it’s brainless (that’s me), but because the recipes are so adaptable as to be almost mere suggestions.  And the lack of eggs means that I can scale it up or down willy nilly, and I can save my eggs for more important things.  Like eggs.  On toast.

I had a jar of lemon curd in the fridge just sitting there being delicious.  I’m making donuts tomorrow morning but the secret tiny pastry voice insisted fairly audibly that I was using it tonight.  And in a way that didn’t involve 6 egg whites, heavy cream, ricotta or pastry shells.  Lazy loosey cheapy goosey, and…. I had a zucchini to use up, so.

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Enter tiny cake baked in a little camping pot.  Simple, summery clean flavours, just sweet and lemony yogurt batter.  Lighter and more innocent even without the robustness of yolks.  Split, spread with yellow curd, sprinkled with basil shards, and glazed with a warmed leftover half-jar of blueberry & lemon verbena jam that had gotten all crystalline on me – I had it from conception to back beside the herb garden in under an hour.  AND it used up two jars that needed a second chance at a reason for being.

Not bored anymore.  Can’t wait for the Ninja to come home.

Lemon Zucchini Yogurt Cake w. Fresh Basil

Adapted quite heavily from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

  • 1/3 cup canola oil / 75 g
  • 3/4 cup sugar / 150 g
  • 1/4 cup yogurt (soy or dairy) / 60 g
  • 1/3 cup milk (nondairy is of course fine) / 83 g
  • 1/4 cup lemon juice / 62 g
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour / 195 g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup finely shredded zucchini / 225 g
  • 3 tablespoons fresh basil, finely sliced (don’t substitute for dried; just leave it out if not available)

Preheat oven to 350F.

Wrap the zucchini in a clean dish towel and squeeze tightly to remove the excess liquid.

Whisk together the oil, sugar, yogurt, and milk in a large bowl until homogenous. Add lemon juice and vanilla, stir to combine.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl.  Add to the wet ingredients and stir gently to incorporate. Add the zucchini and basil and stir it just to combine.

Pour into a greased and floured 9-inch cake pan and bake until inserted pick comes out clean, about 25 minutes.

Cool completely on wire rack before frosting.

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2 thoughts on “Lemon Zucchini Yogurt Cake with Basil (vegan!)

  1. Jes says:

    Aw yeah, what a perfect tiny cake! (And anything to use up zucchini…seriously…) Travels sound exciting–I hope you have many adventures wherever you’re going!

    Like

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