About this recipe:A gluten free cake that you'll love. The courgette makes it incomparably moist. I used gluten-free flour, though you can make this cake with normal plain flour too – just make sure you sift it in. The icing is perfect! You could also change up the lime to orange or lemon zest if you wanted to. Linseeds are also known as flaxseeds.
195g caster sugar
105ml vegetable oil, plus extra for greasing
3 tablespoons ground linseeds mixed up with 3 tablespoons milk
275g courgette, grated
50g dried cranberries
50g chopped walnuts
195g gluten free plain flour
30g rice flour
1 1/2 teaspoons bicarbonate of soda
2 1/2 teaspoons gluten-free baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons mixed spice
125ml milk, plus extra if required
For the icing
500g icing sugar
150g cream cheese, at room temperature
75g butter, at room temperature
zest of 2 limes
juice of 1/2 a lime
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Heat oven to 160 C / Gas 3. Grease two 20cm round cake tins, and line the base with baking parchment (or you can do one cake at a time – whatever your equipment and oven allows!).
In a large mixing bowl, add the sugar, oil and linseed mix and stir until totally combined.
Add the courgettes, dried fruit and walnuts.
Add the flours (sift in if using non-gluten free flour), bicarbonate of soda, baking powder and spices. Mix well.
Slowly add milk, more or less as you see fit. You are aiming for a mix that will fall slowly from a wooden spoon. This varies as it depends on the water content from the courgettes.
Divide the mix between the two cake tins, smooth the tops with the back of a wooden spoon, and place in the centre of the oven.
Bake for about 35 minutes. The cake is done when it has risen, is golden and springy to touch. A skewer should come out clean.
Allow the cakes to cool in the tins and then turn out onto a cooling rack.
To make the icing, put the cream cheese and butter into a large mixing bowl. Add the zest and juice from the limes.
Sift in half the icing sugar and mix well to combine. Slowly add the remaining icing sugar until you come to a consistency you like.
Place one of the cakes onto your serving plate. Smear half of the icing over it, and sandwich the other cake on top.
Cover the top of the cake with the rest of the icing, spread it out using a knife, then make pretty as you like! For the actual birthday cake, I topped it with the zest of another lime, and sprinkled a few broken walnuts and cranberries on top.
If you're making it for a lactose/dairy free person, you can just use a dairy free spread to the total amount of the cream cheese and butter.