Perfect for summer, this Gluten-Free Vegan Berry Courgette Loaf is packed full of July's best seasonal allotment produce. And whether you call them Courgettes or Zucchini, this is a great recipe for using up a glut of them! Their natural sweetness works so well with the wholegrain nuttiness of the Glutenfree Flour and the sour bursts of the blackcurrants hidden in the cake.
Handful Blackcurrants or BlackberriesFresh or Frozen
Preheat oven to 170c then grease & line a loaf tin with silicone or greaseproof paper. It just helps the cake come out easier as vegan bakes can be a little bit more fragile than those that have egg in.
In a large bowl, beat together the margarine, oil and sugar. Next pour in the grated courgette and stir.
In a separate bowl, sift the flour and xanthan gum together before stirring in the chia seeds. Check the ingredients of the flour, most will have xanthan gum in already so you wont need to add any.
Stir the flour mix into the wet courgette mixture until all the shreds of courgette are covered in flour. Then slowly stir together while pouring in the milk.
The batter will be quite wet. Pour into the loaf tin and leave to sit for a minute or two as it will thicken slightly. Scatter over the blackcurrants and push down just under the surface of the batter with a spoon.
Bake for around 40minutes, or until a skewer comes out clean. Obviously when you are testing the cake beware of blackcurrant juice on your skewer!Leave to cool before glazing
For the Icing
Mash a small handful of blackcurrants or berries in a bowl (or get a mini Ginger Peachick to do it for you). Stir in the icing sugar and water until completely mixed. For a smoother icing blitz with a stick blender,.
Pour over the cooled cake and scatter over more berries.