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Courgette Cake with Pine Nuts, Lemon & Sultanas

Courgette Cake with Pine Nuts, Lemon & Sultanas

Brought to you by: OcadoLife
4.7 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This moist gluten- and dairy-free cake needs its cooling time to set, so don’t skip this bit!
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  • 150g coconut oil
  • 175g coconut sugar
  • 3 medium eggs
  • 200g ground almonds
  • 30g gluten free plain flour
  • 1 tsp baking powder
  • 225g sultanas
  • 300g courgettes, grated
  • 70g pine nuts
  • 1 lemon, zest


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Grease a 20cm springform tin (that’s also 5cm deep) with coconut oil, and line the base.

Step 2

Cream the coconut oil and coconut sugar together until fluffy – this should take 3 mins. Then stir in the eggs one at a time.

Step 3

Fold in the ground almonds, flour and baking powder, followed by the sultanas, courgettes, 50g pine nuts and lemon zest.

Step 4

Spoon the batter into the tin, scatter over the remaining pine nuts and cook for 50 mins. When the time is up, use a skewer to check it’s cooked – it should come out clean.

Step 5

Allow to cool completely before removing from the tin. Serve with coconut yogurt and extra lemon zest.

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