Courgette's are still in prime season and if you're feeling inspired after the Great British Bake Off finale tomorrow, this celebration cake is one of the MOST delicious vegetable-based bakes you'll ever make. Once you've tried this, carrot cake simply won't compare...

Ingredients50g ground almonds
3 eggs
200g grated courgette
100g coconut palm sugar
100g pistachios (roasted & ground) plus extra crushed for decorating
150g buckwheat flour
50g soft coconut oil
50g coconut yoghurt OR 50g coconut milk (solid, top half of the tin)
1 tsp vanilla extract
2 tsp baking powder
1 ½ tsp bicarbonate of soda
Zest of 3 limes
Juice of 1 lime

Frosting ingredients: 
1 large avocado (approx 220g)
150g coconut yoghurt
50 - 60g honey or agave to taste
50g coconut oil
Zest of 1 - 2 limes (depending on how zesty you want it)
Juice of 2 limes

1. Preheat the oven to 140c.

2. Roast the pistachio nuts for 10 minutes and leave to cool. If you’re short on time, you don’t have to roast the nuts however it adds a great flavour to the finished cake.

3. Turn up the oven to 170c - 180c.

4. Grease and line a 20cm (8in) cake tin.

5. Once your pistachio nuts have cooled, place into a high-power food processor and blend into a fine flour.

6. Add the ground almonds and buckwheat flour to the pistachio flour and pulse for a further 30 seconds, or until fine and fully combined.

7. Add the oil, sugar, eggs, lime juice, coconut yoghurt/milk and vanilla extract and blend on a medium setting for a further minute.

8. Fold in the courgette, lime zest, bicarbonate and baking powder until the mixture is fully combined.

9. Spoon the mixture into your lined cake tin, smooth the top and bake for 40 - 45 mins, or until a skewer comes out clean.

10. When the cake is cooling, start on your frosting. Scrape the flesh from the avocado thinly with a knife, as you would a block of butter (this will help to avoid lumps!) into the small bowl attachment of your food processor.

11. Add all of the remaining ingredients and pulse on a high speed for 1 - 2 minutes, until smooth. If you have a regular size bowl, this will work equally well - simply scrape the sides down during blending for the smoothest result.

12. Once your cake is completely cool, ice the top of the cake with the frosting and decorate with the extra crushed nuts.