We are in the last throws of summer, here in England so this may be the last hurrah to all things ‘summery ‘ !!!
So using up ‘the glut ‘ of courgettes ( yes over the pond I have no shame courgettes are courgettes no fancy pants zucchini here 😂😂😂😂) was my plan
Of course I could give you another loaf type cake, but I wanted something a little more fancy 🙈🙈🙈
Courgette adds a delicious moistness to a cake and this recipe requires no wringing of tea towels to remove water, just a little light blotting of the grated vegetable
If you have never baked courgette in a cake before, don’t worry you can’t taste it ….honest
The texture of this cake is akin to carrot cake , so a robust structure more than a standard cake, so teams well with my intolerant frosting with lemony twist
I’m not one to tell you how to decorate a cake, style is up to you, but I’ve kept this rustic and simple, and its a while since I had the opportunity to make a naked cake …..and it is my preferred style 😍😍😍
Now two points for you to consider , firstly soak your sultanas if you are using , some Muppet didn’t and although my cake was more than lovely they could have done with a plump thought I did like the textural difference it was like having very soft nuts in a bake ( one of my blonde moments 🙈)
Secondly do not have preconceived ideas on what this batter should be like !!
Its thick and the reason, to be able to stop that endless squeezing of courgettes and absorb their liquid goodness
So with those two notes lets bake a cake 😜
Lemon Courgette Cake with Lemon Ermine Frosting GF, DF V
Comfort cake with to use up the glut of courgettes at the end of summer , with a lemoney hint and a dreamy light lemon ermine frosting
Ingredients
- 350g Gluten free Plain Flour Blend ( If not using your own blend I recommend Dove Farms Freee UK or Pilsbury US )
- 1/2 tsp Xanthan Gum ( omit if your blend contains it )
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Fresh Ground Nutmeg
- 170 ml Oil ( I used Sunflower Oil )
- 120 g Soft Brown Sugar
- 100 g Caster Sugar
- 2 tbsp Chia Seeds
- 6 tbsp water
- 2 tsp Vanilla Extract
- 1 Lemon ( Zest Finely grated )
- 50 g sultana ( optional )
- 200 g Courgette ( coarsely grated ) – – – –
- 55 g Gluten free Flour blend as used for your cake
- 165 g Granulated sugar
- 300 ml / g Dairy free Milk, I advise Rice milk always but that’s up to you
- 50 ml Lemon Juice
- 165 g Vegan Butter, I use Pure Dairy Free or Stork Block depending on what I have in . Earth Balance will be the US alternative
- 135 g Shortening, I use Trex, Hi Ratio is the best US wise. You can use full Non dairy butter but you would need to stabilised it with xanthan gum and that can cause splitting, feel free to try, it needs to be added at the end of the process and whisked in thoroughly 300 g of Non dairy in total, not for me though…….
- 1 tsp Vanilla Extract
- 1 lemon finely zested For the Courgette Chips
- 1 small courgette
- 1 tbsp Olive Oil
For the Cake
For the Lemon Frosting
Directions
- Pre heat your oven to 160 C Fan / 180C / 350F
- Grease and line your 2 or 3 cake tins with parchment paper
- If using the sultanas add to a small bowl and cover with boiling water to sit and plump ( set aside )
- In a small bowl add the chai seeds and 6 tablespoons of water and leave to go gloopy
- In bowl whisk the flour, xanthan gum, baking powder, baking soda, cinnamon and grated nutmeg
- Sieve these ingredient into a medium bowl
- Take the oil , both caster and brown sugar and vanilla and whisk until incorporated
- Add the chia glop and whisk in
- Grate the zest off the lemon
- Remove the sultanas from the water , take a tablespoon of the flour mix and sprinkle over the sultanas
- Grate the courgette coarsely and blot dry with a tea towel or paper kitchen roll
- Add the wet ingredients to the dry and mix in using a rubber spatula , the dough will be thick
- Add the courgette and stir in
- Then finally add the lemon and the sultanas and mix until combined, the dough will be very thick
- Split the dough evenly between your 2 or 3 tins
- Press in and make even with a metal spoon
- Place in the oven and bake for 25 minutes or until a cocktail stick or cake tester comes out clean with no wet batter
- Remove from oven, leave to cool in the tin fro 5 minutes then remove from tin ans set to cool on a wire rack
- As directed in recipe below with lemon juice to the milk as in recipe above and the finely grated zest as well
( Guess who forgot to soak her sultanas 🙈🙈🙈)
MAKE THE ERMINE
https://clarescauldron.com/2019/07/27/best-intolerance-frosting-ever-well-today-%f0%9f%98%82/
TO MAKE THE COURGETTE CHIPS I use a dehydrator for mine. Thinly slice the courgette, toss in Olive Oil and dehydrate for 10 hours at 50 C
This cake will keep 5 days in the fridge covered removed 30 minutes before serving
So there you go, a cake to wow, but a cake also for comfort ….
It gives you a big courgettey hug 😂😂😂😂
I still may not have a carrot cake on the blog 🙈 but at least I have a courgette cake and well that is fine by me for now 🙊
So time for some picture to get you in the mood, there’s so fancy pants close ups too….because I couldn’t resist those little courgette windows
Hope you enjoyed the post.
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Recipe adapted from Sallys Baking Addiction
https://sallysbakingaddiction.com/zucchini-crumb-cake/
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Clares Cauldron 
Beautiful cake…that ermine is lush and you know I love that little yellow window shot! 😍
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Thank you Kim. You knew they where just for you 😘
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I love that you announced the zucchini with the little chips on top!
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