Gluten-Free Courgette Cake

Servings: Serves: 8

Nutritional Information:

Per serving (220g)

Calories 656, Fat 34g, Saturates 8.2g, Sugars 62g, Salt 1.2g




Pre-heat the oven to 170°C/325°F/ Gas 3. Grease a 20cm non-stick springform cake tin with dairy-free butter or oil. Line the bottom of tin with greaseproof paper.


In a large bowl, sieve together the flour, xanthan gum, cocoa, baking powder, salt and bicarbonate of soda. Stir in the caster sugar.


In a separate bowl whisk the soya milk, vanilla extract and vegetable oil. Add to the dry ingredients and mix well.


Gently squeeze some of the excess liquid from the grated courgettes and add them to the batter. Mix until well combined.


Pour the mixture into the tin and bake for 45 minutes to 1 hour, or until a skewer inserted into the middle comes out clean.


Whilst the cake is cooking, make the fudge icing by melting the ingredients together in a saucepan until you have a thick, glossy chocolate sauce. Place in a bowl and refrigerate for 1 hour.


Once cooked, remove the cake from the oven and leave to cool in the tin for 10 minutes, before moving it to a wire rack to cool completely.


Remove the icing from the fridge and stir – it should have thickened and become fudgy in texture. Spread the icing over the top of the cooled cake.


5 based on 1 reviews

One response to “Gluten-Free Courgette Cake”

  1. Fiona says:

     This is the best cake ever! Really easy to make also, I love it!!😃

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased