Cucumber Cake

A very unusual ingredient for a cake, I made this last summer as I found myself with a surplus of cucumbers. The recipe itself was very hard to find and I still had to adapt it as it was Indian. It is ideal for those waistlines as very low fat yet very nice: you wouldn’t be able to tell it’s cucumber unless told! So easy to make too!



* Dry Bowl:

  • 70g wholemeal flour
  • 85g brown rice flour
  • 90g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • ¼ tsp salt
  • 1 tsp ground cardamom

*Wet Bowl:

  • 200g brown sugar ♥ I reduced it to 125g
  • 1 tbsp vanilla bean paste
  • 1 egg
  • 150ml apple puree
  • 25g desiccated coconut
  • 2 tbsp vegetable oil
  • 1 ¾ cup cucumber seeded and grated


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and grease a 18cm/ 7″ Bundt pan
  • Mix all the dry ingredients together
  • Mix all the wet ingredients together
  • Add the wet mixture to the dry ingredients and stir until everything comes together
  • Pour the batter into the Bundt pan and smooth the top
  • Bake in the oven for 35 to 40mn, until a skewer comes out clean
  • Unmould 10mn after removing from the oven and cool on a wire rack


Also works with peach or mango but DO NOT try with melon, just wouldn’t have it….

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