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Courgette Cake with Pine Nuts, Lemon & Sultanas

This moist gluten- and dairy-free cake needs its cooling time to set, so don’t skip this bit!

Serves 4 Total time 1 hr 10 mins


  • 150g coconut oil
  • 175g coconut sugar
  • 3 medium eggs
  • 200g ground almonds
  • 30g gluten-free plain flour
  • 1 tsp baking powder
  • 225g sultanas
  • 300g courgettes, grated
  • 70g pine nuts
  • 1 lemon, zested


  1. Preheat oven to 200°C/180°C fan/gas 6. Grease a 20cm springform tin (that’s also 5cm deep) with coconut oil, and line the base.
  2. Cream the coconut oil and coconut sugar together until fluffy (this should take 3 mins.) Then stir in the eggs one at a time.
  3. Fold in the ground almonds, flour and baking powder, followed by the sultanas, courgettes, 50g pine nuts and lemon zest.
  4. Spoon the batter into the tin, scatter over the remaining pine nuts and cook for 50 mins. When the time is up, use a skewer to check it’s cooked – it should come out clean.
  5. Allow to cool completely before removing from the tin. Serve with coconut yogurt and extra lemon zest.

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