Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

Courgette Oatmeal Cake with Lemon Mascarpone Icing is a gluten-free cake that makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.

courgette cake on a plate

It boasts a wonderfully light sponge with a tender crumb thanks to the combination of rice and oat flour which not only makes this bad boy gluten-free but also lends it a toasted, coming to the end of high summer, campfire in the evenings vibe. It is iced with a creamy lemon mascarpone with only a mere whisper of sugar, but plenty of zesty citrus as a perfect compliment to the delicate courgette flavour. A perfect treat for our heady August days when cake might otherwise seem too indulgent.


This cake was inspired by the bountiful mountain of courgette at the farmer’s market last week, all shapes and sizes in varying shades of green. I have been fancying a courgette cake for a few weeks now and just like that it all fell into place.

These days courgette nests proudly in my vegetable drawer. At one time considered a boring watery addition to Sunday roasts, it dragged everything down with its mopey presence. Then I started using it raw in salads, roasted in garlicky olive oil and finally as courgetti. Now courgette is celebrated and embraced in our family, an absolute must in our weekly shop but it’s at its very best right now. Like any vegetable you have to know how to get the best out of it and boiling it to oblivion is never the answer. In my house, cake is the more obvious solution.

courgette cake on a cooling rack

And this courgette oatmeal cake with lemon mascarpone icing is my new favourite family friendly bake. It’s a complete stunner and despite making and eating it more times this week than is really acceptable for someone who is on a never ending mission to lose her baby weight, I haven’t come to resent it once. That is because the batter comes together in moments, baking up a dream so it is ready, iced and on your fork before you can change your mind about having an afternoon slice of cake.

ingredients for courgette cake

The sponge is so light thanks to the power partnership of rice and oat flour. If you can’t find oat flour then by all means whizz up some oats very finely in your food processor, the results will be the same and oat flour can be quite pricey. Rice flour though is more accessible these days and is an absolute must in my larder, not just for gluten-free baking. I intend to post a lot more using rice flour since I am having a little love affair with it at the moment but having just had this particular delicacy for lunch here is one of my favourite uses for it.

The courgette cake is then carefully spiced with a touch of cinnamon, ginger and nutmeg, not too much to overpower but just to add soft flavour.

The icing feels like a bit of a cheat as it is just so easy and unlike most icings you don’t even need a mixer, just whipping together with a wooden spoon is enough. It barely uses any sugar, a tip I garnered from my neighbour after being bowled over by how creamy and cheesy her cream cheese icing was. She confessed that she had only used a smattering of sugar to make it more child friendly. However I found without the addition of butter and hardly any sugar, the icing then becomes all about the texture and flavour rather than a sickly counterpoint.

courgette cake batter in a kitchenaid mixer

This idea works so well with this mascarpone icing to which I’ve only grated in the zest of 1 lemon and added 2 tablespoons of icing sugar and then a couple of tablespoons of natural yoghurt to help with the consistency and add tang. It’s so delicious that you can happily eat with a spoon all day long. Actually I don’t know if that makes this icing more dangerous but I do know that it is simply dreamy with the courgette oatmeal cake.

courgette cake

Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: British
Keyword: courgette oatmeal cake, courgette oatmeal cake recipe, lemon mascarpone icing
Servings: 16 slices
Calories: 504kcal
Author: Georgina Hartley


  • 400 g light muscovado sugar
  • 300 ml light olive oil or other flavourless oil
  • 4 eggs about 200g
  • 240 g rice flour
  • 80 g oatflour or oats finely ground to a powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 340 g grated courgettes (about 4) squeezed to remove excess moisture

For the Icing

  • 500 g mascarpone
  • 2 tablespoons natural yoghurt
  • 2 tablespoons icing sugar
  • 1 lemon grated zest


  • Pre-heat the oven to 170°C and line a grease a 13x9x4 inch baking tin.
  • In a large bowl (or stand mixer) beat together the sugar, olive oil and eggs until smooth and thick.
  • Add all the other ingredients in, except for the courgette, and beat until everything is fully mixed together.
  • Finally stir in the courgette until evenly dispersed and pour into the prepared baking tin.
  • Bake for 40 minutes, checking after 20 minutes and covering with foil if the cake seems to be browning too much.
  • When ready, leave the cake in the tin for 5 minutes to settle before turning out onto a wire rack and leaving to cool completely before icing.
  • To make the icing beat the mascarpone together with the yoghurt, icing sugar and lemon zest until light and smooth and spread onto the top of the cooled courgette cake with a palette knife.


Adapted from Alice Medrich’s Carrot Spice Cake in Flavor Flours


Calories: 504kcal | Carbohydrates: 43g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 186mg | Potassium: 198mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10.8% | Vitamin C: 8.9% | Calcium: 10.6% | Iron: 5%

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Peach Pretzel Cheesecake

Peach Pretzel Cheesecake
Conversation this week in our house turned towards Christmas. Yes I know it’s miles away but I’m never far from thinking about Christmas, especially when Pinterest makes me think it’s only round the corner from all the festive images that have been cropping up on my homepage this week.

I don’t want any presents this year I declared magnanimously when I wasn’t even asked. There is nothing I want. My husband looked at me in disbelief, so I felt a bit of clarification was needed. All I really want for Christmas is a mound of pretzels, bags of onion rings and some peanut butter Lindt Lindor.

That’s right, Christmas is when my favourite junkiest foods come into play, which might be something to do with why it’s my favourite time of year. I have learnt to forgo crisps and snacking foods all year round, but those that I have an uncontrollable weakness for, mainly the afore mentioned three, are deemed acceptable on December 25th. From January to November, they are banned from the house. If they are within sniffing range then I shall devour them like a hungry lion, ripping apart the defenseless packet with my teeth whilst omitting guttural growls from the most primal part of me.

Peach Pretzel Cheesecake  |  Stroud Green Larder

So the moment when I decided to use pretzels as the base for this creamy peach pie was the first signal of an imminent downfall. The second signal was when the recipe called for 200g of pretzels and Tesco’s only stocked 175g bags. A saner woman would have judiciously decided to scale down the crust recipe to suit this turn of events, but by this time I had become a lion stalking its prey and I deemed the recipe be altered upon pain of death, so I had to buy 2 x 175g bags. What will you do with the rest of the pretzels my husband nervously inquired. I shrugged non-committedly. The way a double crossing CTU agent has learnt to fool even its most seasoned colleagues. I may also have been on a 24 binge this week.

It has taken me all my adult life to try a pretzel-based pie crust. I know cooks have been churning them out of their kitchens for years, pleased to have alternatives to the digestive biscuit. But it has been something I always admired from afar. However this was the next recipe to try on the baking to-do list which I am currently working my way through.

Turns out that little list of mine is throwing out some absolute corkers. The use of pretzels really has raised the bar for all other crusts. Sweetly savoury with a satisfying crunch, it provides the perfect nest for the pillowy bourbon spiked mascarpone cream and the silky buttery peaches.

Thank goodness we’re still in the last vestiges of summer fruit so this insanely amazing combination was made possible; it was definitely the best reason to crack open my Christmas snacks early doors.

Peach Pretzel Cheesecake  |  Stroud Green LarderAnd those excess pretzels? They didn’t even make it to the end of Stroud Green Road as I carried my shopping home.

Peach Pretzel Cheesecake

200g salted pretzels (you can use gluten-free)
2 tablespoons caster sugar
175g unsalted butter, melted
3 peaches, peeled, stone removed and sliced
40g unsalted butter
pinch of salt
1 tablespoon unsalted butter
1 tablespoon bourbon
250g cream cheese
250g mascarpone
75g icing sugar
2 tablespoon bourbon
1 teaspoon vanilla extract

  1. Pre-heat the oven to 180°C and grease and line a 20cm springform tin.
  2. Place the pretzels in a food processor and whizz up to breadcrumbs.
  3. Add the sugar and melted butter and pulse to combine.
  4. Press the mixture into the bottom of the prepared tin, bringing the crust slightly up the sides and pressing tightly into place.
  5. Bake for 10 minutes then remove from oven and leave to cool.
  6. Next, prepare the peaches by melting the 40g of unsalted butter, then add the peaches. Cook for 10 minutes until the peaches are starting to caramelise at the edges then add the bourbon which will sizzle. Once the bourbon has reduced slightly then remove the peaches from the pan and leave to cool.
  7. To make the bourbon mascarpone cream, pour the cream cheese, mascarpone and icing sugar into a food mixer and whip on high until the cheeses are light and fluffy.
  8. Slowly pour in the bourbon and icing sugar until fully incorporated.
  9. Spooning the bourbon mascarpone cream into the pretzel crust and spread the top evenly.
  10. Place the cheesecake in the fridge overnight to settle.
  11. The next day, when you are ready to eat, arrange the peaches on top, then serve.