A loaf cake with white frosting, sliced lemons and pistacho nuts on top
Well would you just look at that 😍 It just might be the perfect summery bake thanks to all those zesty lemons and the icing on the cake is quite literally made with Free Soul to create a vanilla cream cheese icing 😍 tastes absolutely naughty, even though you wouldn’t guess it with that healthy ingredients list!


TOP TIP: Once you’ve grated your courgettes, make sure you squeeze out as much moisture as possible!!


160g Coconut Oil (Melted)
70g Sweetener
3 Eggs
150g Grated Courgettes
2 Lemons
175g Self Raising Flour
1tsp Baking Powder
1tsp Vanilla Extract
2tsp Cinnamon

For The Icing

150g Cream Che•se
15g FREE SOUL Vanilla Protein
Squeeze of Lemon Juice
1tsp Vanilla Extract


1. Preheat oven to 160.
2. Line cake tin w/ baking paper.
3. Mix sugar, oil & eggs until well beaten.
4. Stir in grated courgettes (after you’ve squeezed out liquid) flour,
zest and juice of 1 lemon, baking powder, cinnamon & vanilla extract.
5. Mix until combined adding milk if mixture is too thick.
6. Pour into tin, bake for 25-30 mins.
7. Allow to cool & remove from tin.
8. Gently combine cream che•se with protein powder, lemon juice &
vanilla extract.
9. Place in fridge to allow it to thicken.
10. Smooth over cake, sprinkle w/ crushed pistachios & lemon.
11. Enjoy!