Courgette Cake


It is that time of the year again, where courgettes are in abundance if you are growing them in the garden like I am. You might also be like me in that you love courgettes, but have a small child that doesn’t like them if served as a vegetable at mealtimes!  This recipe is great in that it not only uses up courgettes, but also adds pineapple into the mix as well, and so far, my son hasn’t turned down a single slice! I have made this with Regular Plain Flour and Doves Farm Gluten Free Plain Flour, and I have to say that both are great, but the Gluten Free version just has the edge for me! Without the frosting, this is also Dairy Free.


  • 280g Gluten Free Plain Flour – I use Doves Farm
  • 250g Granulated Sugar
  • 45g Dessicated Coconut (optional, but I like them in this cake)
  • 2tsp Bicarbonate of Soda
  • 1tsp Salt
  • 2tsp Ground Cinnamon
  • 1tsp Ground Nutmeg (freshly grated nutmeg is best if you can do it)
  • 2 Eggs
  • 2tsp Vanilla Extract
  • 3tbsp Sunflower Oil
  • 3 Courgettes, topped, tailed and coursely grated
  • 1 435g tin of Crushed Pineapple, drained, but juice reserved in a bowl – this will be needed later….




  • 60g Softened Unsalted Butter
  • 150g Soft Cheese – I used Light Philadelphia
  • 2tsp Vanilla Extract
  • 540g Icing Sugar
  • 2tbsp Pineapple Juice

Put all the dry ingredients for the cake into a bowl.

Mix them together.

In a small bowl, put the eggs, oil and vanilla.

Mix until combined.

Add the egg mix, pineapple and courgette into the dry ingredients, along with 2tbsp of the reserved pineapple juice.

Mix together.

Spoon into a prepared baking dish – mine is a Pyrex glass baking dish, 20cm by 30cm, prepared using Wilton Cake Release, but a similar sized dish greased with butter, or oil, would work equally well.

Bake in a preheated 170degree oven for 45-50 minutes, turning the dish towards the end to ensure even baking if needed, until an inserted skewer comes out clean.  If you have used a different shape dish you may need to adjust the baking time slightly.

Allow the cake to cool completely.

While the cake is cooling, make the frosting.

In a bowl, place the softened butter, cream cheese, icing sugar and vanilla extract.

Mix together slowly (to prevent clouds of icing sugar) until smooth and creamy.

Place in the fridge to keep chilled while the cake is cooling.

Spread the frosting over the cake once the cake has cooled completely.

Serve as soon as you dare, but store in the fridge, particularly on hot days such as today! As you can see – the frosting began to melt a bit, but it did not detract from the tasty cake!

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