Zucchini cake with zucchini flowers

4 servings
17 min
55 min
Very Easy


Number of serving: 4
150 g semi-wholemeal wheat flour

100 g cornmeal (OGM-free)

50 g almond flour

a pinch of whole sea salt

3 tablespoons cream of tartar

150 ml agave syrup

50 ml extra virgin olive oil

150 ml unsweetened, unflavoured soy milk (OGM-free)

1 tablespoon natural vanilla extract

1/2 teaspoon grated lemon zest (organic)

200 g long, light green zucchini, grated

8 zucchini flowers, washed, stems and pistils removed, and cut into 4 parts


  • Preheat oven to 180° C, lightly oil a 20 cm round (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan.
  • In a large bowl, sift together the semi-wholemeal wheat flour, cornmeal, almond flour, salt, and cream of tartar.
  • Place the agave syrup, oil, soy milk, vanilla extract and lemon zest in a bowl and stir well.
  • Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Stir in the grated zucchini and the zucchini flowers.
  • Make sure everything is well combined.
  • Pour the batter into the cake pan and bake for about 50 minutes or until the top is golden brown and the centre is firm but still moist (use a wooden stick to check donness).
  • Let cool before removing the cake from the pan.
C cotto e crudo

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