Lime, Courgette & Pistachio Layer Cake

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Lime, Courgette & Pistachio Layer Cake Recipe | Minimax

Recipe by Mason Cash

This delicous Lime, Courgette & Pistachio Layer Cake is our favourite healthy alternative to traditional cakes. Treat yourself to this scrumptious dessert without the guilt!

Serves: 12 people

Prep time: 45 mins

Cooking time: 45 mins


For the sponge

500g wholemeal flour

500g sugar

330g vegan margarine (margarine)

330g soya yoghurt (Greek yoghurt)

330g soya milk (skimmed milk)

600g courgette

6 tsp baking powder

1½ tsp bicarbonate of soda

1 tsp lime zest

For the filling

350g silken tofu

600g vegan cream cheese (light cream cheese)

200g icing sugar

2 tbsp lime juice

1 tsp lime zest

Lime curd


  • 01

    Preheat oven to 180°C then grease and line three 22cm cake tins.

  • 02

    Beat the sugar and margarine together. When pale and fluffy, add the soya milk and yoghurt, and mix well.

  • 03

    Add the flour, baking powder and bicarbonate of soda and gently mix until just before completely combined, then fold in courgette and lime zest.

  • 04

    Spoon the mixture between the three cake tins then bake in the preheated oven for 45 minutes, or until a skewer comes out clean. Remove from oven and leave to cool in the tin for 10 minutes before turning onto wire cooling rack.

  • 05

    While the sponge cools, mix together the cream cheese and tofu with the icing sugar, lime juice and zest, until smooth.

  • 06

    When the sponges have completely cooled, layer the cream cheese onto the first sponge and then top with the lime curd and a sprinkle of pistachio.

  • 07

    Repeat this for the second layer, finish the top of the cake with cream cheese and a sprinkle of pistachio.

  • 08

    Store in a Mason Cash Cake Tin.

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Lime, Courgette & Pistachio Layer Cake Recipe | Minimax
Lime, Courgette & Pistachio Layer Cake Recipe | Minimax

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