Courgette and Blackberry Cake

Ingredients:

• 250g flour
• 175g sugar
• 250ml soya or nut milk
• 6 tablespoons (30g) vegetable oil
• 4 teaspoons baking powder
• 1 teaspoon vanilla essence
• peel of 1 lemon
• 250g courgette, grated (1-3 courgettes, depending on size)
• 500g blackberries

Optional Topping:

• 150g cashew nuts
• 100g macadamia nuts
• 1tsp vanilla extract
• 50g coconut oil
• 50g agave syrup
• 100g blackberries

Directions:

1. Grease a 28cm/11 inch springform and preheat the oven to 180 degrees / gas mark 4.
2. Using a hand mixer, mix flour, sugar, milk, oil, baking powder, lemon peel and vanilla in a bowl until smooth and foamy.
3. Mix in the grated courgette.
4. Fill into the springform and drop in the blackberries, spreading them evenly.
5. Bake for about 1 hour until golden brown and leave to cool
6. For the topping mix all ingredients in a blender until smooth and spread over the cake.