Chocolate courgette cake

This cake is out of Julia Le Clerc’s Made by Hand, a great cookbook I am slowly making my way through. The recipes are healthier than general baking, less use of butter and more gluten free options. Today I did not have any buckwheat flour so instead I used 1/2 cup amaranth flour and 1/2 cup wholemeal flour (note – I was not worried about making it gluten free).



  1. Preheat oven to 160 degrees celsius, spray 22cm bundt tin or ring tin with oil spray and dust with tapioca flour.
  2. Place eggs, sugar, honey, oil, vanilla in a bowl and beat until mixture is pale. Stir in grated courgette, walnuts and craisins.
  3. Sift buckwheat, cocoa, salt, cinnamon, baking powder & soda to combine. Pour into prepared tin and bake for 60 – 70 minutes or until skewer comes out clean when testing the centre of the cake.
  4. Set aside to cool in tin for 30 minutes, then put onto wire rack to cool completely. Cake keeps well for up to 5 days in a container.

Icing options

In the book, honey cream cheese frosting is used but sometimes I just like to make a dark chocolate icing or leave plain.

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