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Courgette & Coconut cake (GF, DF & refined sugar free) I made this up this morning because I had so many courgettes in my garden ready to pick. A light teatime cake that’s not too sweet. Excellent way to use up all those courgettes from the garden!

A light & most cake, with grated courgette and desiccated coconut, makes a great alternative to carrot cake – top with rich cream cheese icing or coconut frosting (recipe to follow).

Really yum!

We don’t have much of a sweet tooth her at Satya yoga but if you do, just up the quantity for the maple syrup by 10-20g and sugar by 20-50g.

Cooking time

Prep: 20 mins       Cook: 30-35 mins depending on your oven      Serves: 10 – 12

Ingredients

  • 100ml olive oil
  • 3 large eggs or 6 medium size eggs
  • 100g coconut palm sugar
  • 65g clear maple syrup or honey
  • 280g gluten free self-raising flour
  • ½ tsp gluten free baking powder
  • ½ tsp gluten free bicarbonate of soda
  • 200g courgette or zucchini, grated & make sure you squeeze access liquid with hands after grating
  • 75g desiccated coconut

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
  2. Put the eggs, oil, sugar and syrup in a bowl and whisk for 3-4 mins until combined.
  3. Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the courgette and desiccated coconut.
  4. Spoon into the tin and bake for 35 mins until golden and firm to the touch. Push a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 5-10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.

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Satya Yoga was established in London in 2003 by Zena Kidd-May, who taught yoga to private individuals at her London studio for several years.

Classes with Zena feel like a work out, a massage, and a mediation all at once. I look forward to them every week.

A Hall

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