Courgette and Blackberry Cake

Prep Time: 25 Mins
Cooking Time: 1 Hours 0 Mins
Total Time: 1 Hours 25 Mins
Yields: 12 slices


  • 250g flour
  • 175g sugar
  • 250ml soya or nut milk
  • 6 tablespoons (30g) vegetable oil
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • peel of 1 lemon
  • 250g courgette, grated (1-3 courgettes, depending on size)
  • 500g blackberries

Optional Topping:

  • 150g cashew nuts
  • 100g macadamia nuts
  • 1tsp vanilla extract
  • 50g coconut oil
  • 50g agave syrup
  • 100g blackberries


  1. Grease a 28cm/11 inch springform and preheat the oven to 180 degrees / gas mark 4.
  2. Using a hand mixer, mix flour, sugar, milk, oil, baking powder, lemon peel and vanilla in a bowl until smooth and foamy.
  3. Mix in the grated courgette.
  4. Fill into the springform and drop in the blackberries, spreading them evenly.
  5. Bake for about 1 hour until golden brown and leave to cool
  6. For the topping mix all ingredients in a blender until smooth and spread over the cake.