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Gluten-Free Courgette Cake

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Recipe and picture courtesy of Beets Pulse and Thyme

This is a lovely moist cake due to the courgettes!


250g ground almonds
2 green or yellow 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 celcius 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 the cake cool on a cooling rack. 

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