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Weigh out 250g of cucumber (weigh before deseeding), cut lengthways and scoop out the seeds (best way is to use a teaspoon)
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Chop the cucumber into chunks and blend with 25ml water until no big chunks remain.
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Cream the margarine, sugar and lemon together with a fork then, beat in one of the eggs. Add some of the flour, beat, then add the other egg, add the rest of the flour and beat well.
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Fold in the blended cucumber until well combined. Pour the mix into two 8in round baking tins
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Place the cakes in an oven preheated to gas mark 5/190c and bake for 25-30 mins until browned on top and cooked through.
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Once cooked, remove from the oven and turn out onto a cooling rack. Allow to go completely cold.
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To make the buttercream, cream all the buttercream ingredients together with a fork. Spread half in the middle of the two cakes and the rest on top. Finish off with a little lemon zest and grated cucumber.
Gluten Free Cucumber and Lemon Cake
Back to all recipes.Cucumber is definitely something you'd never think of putting in a cake but it is actually really refreshing and a great way to use them up if you have a lot growing in the garden! Paired with some tangy lemon you have a really delicious summer gluten free cake, it would be great served at a garden party!
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 30 Mins
- This recipe makes 10 slices
This recipe contains:
- Dairy
- Egg
Ingredients
Cake
250g cucumber
25ml water
150g margarine
120g caster sugar
1/2 a lemon (juice and zest)
210g gluten free self raising flour
2 eggs
<Strong>Buttercream
60g margarine
150g icing sugar
2tsp lemon juice
Method
Nutritional Information (Per slice)
Cals
Calories
331
Carbs
44g
Fibre
1g
Fat
16g
Sugar
28g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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