Gluten-Free Courgette Cake Traybake with Lemon Mascarpone Icing
This Courgette Cake makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish. Topped with a dreamy Lemon Mascarpone Icing.
Servings: 16 slices
- 400 g light muscovado sugar
- 300 ml light olive oil or other flavourless oil
- 4 eggs medium, about 200g
- 240 g rice flour
- 80 g gluten-free oat flour or oats finely ground to a powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- ½ teaspoon kosher 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/ 150°C fan assisted / gas mark 4 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
- Oat flour. You can swap for sorghum flour.
- Rice flour. You can use white rice flour or brown rice flour.
Preparing the courgettes
I recommend using the grating attachment of a food processor for uniformly cut shards of courgette. However, you can also use a julienne peeler or a hand grater.
Squeeze out the excess moisture from the grated courgettes by wrapping in a large muslin and wringing it out.
This cake keeps well, un-iced, for up to 3 days at room temperature. Due to the nature of the mascarpone you should ice just before serving. However, you can keep the cake iced in the fridge for up to 2 days but keep in an airtight container. Bring the cake back to room temperature before serving.
How to freeze
It is best to freeze this courgette cake before you add the icing. Once the cake has been cooled then wrap it whole, uncut, in a double layer of cling film and aluminium foil. The cake will keep well in the freezer for up to 2 months.
To defrost, take out of the freezer and leave at room temperature overnight before unwrapping. You can then add the icing.
How to make dairy-free
The courgette cake itself is dairy-free so you just need to switch out the icing for an allergy friendly alternative.
I recommend a simple whipped coconut cream or a cashew cream.
Calories: 504kcal | Carbohydrates: 43g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 186mg | Potassium: 198mg | Fiber: 1g | Sugar: 26g | Vitamin A: 540IU | Vitamin C: 7.3mg | Calcium: 106mg | Iron: 0.9mg