Gluten-free Courgette Cake – thanks to Beets Pulse

Gluten-free Courgette Cake – thanks to Beets Pulse and Thyme

By Diana Earnshaw, Volunteer Contributor

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250g ground almonds

2 yellow or green courgettes 

6 eggs

200g honey

rind of 1 lemon

juice of 1/2 lemon

1tsp baking powder

1/2 tsp vanilla essence


  • Preheat the oven to 160 degrees Celsius and line a 10″ baking tin with grease proof paper.
  • Grate the courgettes then add to a mixing bowl together with the ground almonds, honey, lemon juice and rind and baking powder.
  • In a separate bowl whisk together the eggs adding the vanilla essence.
  • Add the egg mixture to the other ingredients and combine well using a hand held blender.
  • Pour into the prepared tin (it is quite a runny mixture) and place in the oven for 45 -50 minutes until golden on top. Test the centre with a sharp knife or skewer to make sure it comes out clean.
  • Let it cool on a cooling rack.

Make two and freeze one?

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