Courgette Cake GF,VE


Prep time: 20 mins Cook time: 40 minutes




  1. Pre-heat the oven to 175C grease with coconut oil and line with baking parchment in your tins need this.
  2. Grate the courgette and set aside.
  3. Add 6 Tablespoons to the chia seeds and set aside - this makes the egg replacement.
  4. Melt the coconut oil if hard - I put it in the warming oven
  5. In a large mixing bowl combine the the almond and buckwheat flours, add the baking powder, Bicarbonate of soda, coconut sugar and combine.
  6. Add the grated courgette, vanilla extract, the coconut oil and the thickened chia seed mix - you can add a little extra water to the chia seed mix if it has gone too thick. Combine well - it will be a thick mixture - and set aside.
  7. Mix the vinegar and the aquafaba together in a bowl and using an electric whisk beat together as is making meringue until it is thick in texture and creates peaks.
  8. Add 1/3 of this to the courgette mixture and mix thoroughly to loosen.
    Fold in the next 1/3 really carefully to keep the bubbles.
    Fold in the final 1/3 equally carefully until completely mixed in and there are no lumps but be careful not to over mix.
  9. Pour the batter into the prepared baking tine and place into the pre-heated oven to bake for 40 mins.
    Do NOT open the oven at any point!
  10. After 40 mins, switch off the oven but leave the cake in the oven for 15-20 mins before removing.
    Transfer onto a cutting board, slice up and eat!!!

Notes: Aquafaba - this literally means bean water! You can use the juice from a can of chickpeas (I made chickpea 'tuna' from the chickpeas - recipe coming up soon) Or you can cook your own chickpeas from dry and use that water. We'll be posting instructions on how to cook our dry beans soon if you're not used to doing this.

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