Tried to include some vegies in this cake so my daughter wouldn't notice. She was a bit fussy but the adults enjoyed it. This is a very moist cake from Love Bake Nourish by Amber Rose.
200g courgettes
50g apple, peeled and cored
2 eggs, separated
125ml olive oil
225g spelt flour
2 tsp baking powder
1/2 tsp baking soda
150ml maple syrup (I used rice malt syrup)
pinch salt
For the topping:
200g cream cheese
100g rice malt syrup
zest and juice of a lemon
3 Tbs pistachios (I used pine nuts)

Preheat oven to 180C. Grease and line a 20cm cake tin.
Grate courgettes and apple, put in a muslin cloth and squeeze out the moisture.
In a large bowl whisk the egg yolks and oil until smooth and creamy. Add dry ingreds, sweetener and courgettes and apple and mix in gently until combined.
In a separate bowl whisk the egg whites with a pinch of salt until stiff peaks form. Fold into the batter a couple of tablespoons  at a time until all combined. Pour into cake tin and bake 30-40 mins until cooked through. Remove from oven, let sit in the tin for 10 minutes, then cool on a wire rack.
Whip up the cream cheese, sweetener and lemon until smooth and ice cake once cold. Sprinkle with nuts.