Zesty Gluten-Free Courgette Cake (Lime-Iced)
It’s that time of year again the fridge is stuffed full of hundreds of courgettes. What can I do with them I hear you cry.
Well, never fear; this zesty gluten-free courgette cake is moist, soft, and completely delicious, it will save the day.
It is so easy to make and it will impress anyone you invite to tea.
Who knew courgettes could be so delicious?
Table of Contents
What you’ll love about this recipe
- Deliciously moist cake that’s perfect for afternoon tea
- Packed with healthy courgettes, adding nutrients and fibre
- Naturally gluten-free, so safe for coeliacs to enjoy
- Easy to make with simple ingredients you likely have on hand
- Versatile recipe that can be customised with different add-ins
Ingredients
Vegetables: You’ll need 250g of grated courgette. Make sure to squeeze out the excess moisture to prevent a soggy cake.
Dry ingredients: The recipe calls for 225g of gluten-free self-raising flour and 1/2 teaspoon of gluten-free baking powder. This forms the base of our cake and ensures it rises beautifully.
Sweetener: We’ll use 150g of golden castor sugar. It adds a lovely caramel flavour to the cake.
Eggs: The recipe requires 2 large eggs. They help bind the ingredients and add structure to the cake.
Vegetable oil: To keep the cake moist use 125ml of vegetable oil.
Nuts: Optional, but 30g of chopped walnuts can add a lovely crunch and nutty flavour.
Icing: To make the wonderful zesty icing you will need, 100g full-fat cream cheese, 250g icing sugar and zest and juice of a lime.
Instructions
Start by preheating your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking paper. This ensures your cake won’t stick and makes it easy to remove.
In a large mixing bowl, mix the egg, oil and sugar until light and fluffy. This creates a good base for your cake and incorporates air for a lighter texture.
Sift in the gluten-free self-raising flour, salt and baking powder and fold gently until just combined. Be careful not to overmix as this can make your cake tough.
Add the coarsely grated courgette and mix well. The courgette adds moisture and a subtle flavour to the cake.
Next, add in the zest and juice of the lime.
Pour the mixture into your prepared cake tin and smooth the top. Pop it in the preheated oven and bake for about 30-40 minutes.
To check if it’s done, insert a skewer into the centre of the cake. If it comes out clean, your cake is ready. If not, give it a few more minutes.
Once baked, leave the cake to cool in the tin for 10 minutes. Then turn it out onto a wire rack to cool completely.
To make your zesty icing mix the cream cheese until it has a loose consistency, then stir in the icing sugar with a squeeze of lime juice. Top with pistachio nuts.
What to serve with Gluten-Free Courgette Cake
This lovely courgette cake is perfect on its own with a cup of tea or coffee. It’s moist and flavourful, making it a great afternoon treat.
If you fancy something a bit more indulgent, try serving it with a dollop of cream or a scoop of vanilla ice cream. The cool creaminess pairs wonderfully with the zesty cake.
For a healthier option, serve it with some fresh berries on the side. The tartness of the berries complements the sweet cake beautifully.
Zesty Gluten-Free Courgette Cake (Lime-Iced)
Are you ready to try my gluten-free courgette cake recipe? Then let’s get started:
Zesty Gluten-Free Courgette Cake (Lime-Iced)
Equipment
- Mixing Bowl
- Chopping Board
- Sharp Knife
- Grater
- 20cm Round Cake Tin Loose-bottomed
- Measuring Jug
- Citrus squeezer
Ingredients
- 250 g Courgettes Coarsely grated
- 2 Large Eggs
- 125 ml Vegetable Oil
- 150 g Golden Castor Sugar
- 225 g Gluten-free Self-Raising Flour (I use Freee)
- 1/2 tsp Gluten-free Baking Powder
- 1/4 tsp Salt
- Zest and juice of 1 lime Half for the cake mixture, half for the icing
- 100 g Full-Fat Cream Cheese
- 250 g icing sugar
- 30 g Pistachio Nuts
Instructions
- Preheat the oven to 180℃ (160℃ fan), Gas 4.
- Grease a 20cm round cake tin that has a loose bottom.
- Grate the courgettes coarsely. If grated too thinly they will turn to mush.
- In a bowl mix together the eggs, oil and sugar until creamy.
- Fold in the flour, salt and baking powder.
- Add the courgettes and lime zest and juice. Stir together well.
- Pour the batter into the prepared cake tin and bake for 35-40 minutes or until golden brown and firm to the touch.
- Cool completely before decorating.
- To make the icing, beat the cream cheese, icing sugar and lime juice together until smooth. Spread onto of the cake and sprinkle with chopped pistachios and a little lime juice.
Nutrition
If you enjoyed my gluten-free courgette cake recipe, check out these 👇
- Gluten-Free Victoria Sponge
- Gluten-free Lemon and lime cheesecake
- Creamy Gluten Free Carrot Cake Traybake
- Heavenly Gluten-Free Lemon Drizzle Cake
- Supreme Gluten-Free Apple Cake
- Gluten-Free Fruit Cake
- Gluten-Free Flag Cake
This is how it should look before the iced topping.
Gluten-Free Courgette Cake Tips
Here are some tips to help you make the most out of my gluten-free courgette cake recipe:
Avoid cross-contamination
If you’re preparing gluten-free courgette cake in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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I was skeptical at first, but this cake was super moist and delicious—and nobody guessed it had courgette in it!