Mind. Body. Nutrition.

Courgette, Lemon & Fig Cake

I love Sunday afternoon baking and creating delicious gluten free recipes that use alternative ingredients which makes them more interesting, nutritious and fun!   Have you ever added courgette to your cakes?  I recommend trying it out, you will be surprised at how delicious it is especially when combined with lemon zest and fig.

Courgette, Lemon and Fig Cake

⅐This is a delcious way to be creative with veggies and add in courgette to your cake which is complimented by lemon and fig.

Course: Dessert, Snack
Keyword: healthy, sugar free, cake, gluten free
Ingredients
  • 1 and a half cups rice flour
  • 1 tsp baking soda
  • 1 tsp vanilla powder
  • 2 tbs lucuma powder
  • 1/4 tsp Himalayan salt
  • 1/2 cup coconut sugar
  • zest of 1 lemon
  • 2 eggs cracked and beated
  • 1/4 cup coconut oil melted
  • 1/4 cup date syrup (or maple syrup)
  • Juice 1 Lemon
  • 2 courgettes grated and sieved to remove excess water
  • 2 fresh figs cut in half
  • 1/4 cup chopped pistachios
Instructions
  1. Preheat fan oven to 180d or equivalent

  2. In a large bowl add all the dry ingredients; rice flour, salt, vanilla, lucuma, coconut sugar, lemon zest, baking soda and mix well until fully combined

  3. Beat the 2 eggs and add in the other wet ingredients; coconut oil, date syrup, lemon juice and mix well

  4. Pour the wet mixture into the dry mixture followed by the grated courgette and mix well until fully combined

  5. Transfer into a silicone bread mould or a bread tin lined with parchment paper

  6. Place the figs in the top of the cake mixture middle with the centre of the fruit facing upwards (see picture) and sprinkle on pistachios

  7. Pop into the oven for 30 minutes

  8. Leave to cool for at least 30 mintutes before removing from the tin

Naomi's Tips

It is really important to drain the courgette otherwise the mixture will be too wet.  Lucuma is a healing superfood which adds sweetness but can be omitted.

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Courgette, Lemon & Fig Cake

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