FreeFrom Rose and Date Courgette Cake

Gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

A light moist fragrant cake.

Ingredientsfreefrom rose and date cake

  • 2 medium courgettes, washed
  • 160g soft brown sugar
  • vegetable oil
  • 100g almonds
  • 3 eggs
  • 100g dates, roughly chopped
  • ½ tsp rose water
  • ½ tsp gluten free baking powder
  • 200g gluten free self-raising flour
  • flakes almonds to decorate (optional)


  1. Heat oven to 180c / 160c fan / gas 4.
  2. Line a 20cm cake tin with baking parchment.
  3. Finely grate the courgettes, including the skin.
  4. Place in a sieve and press with a spoon to remove as much water as possible.
  5. Put the courgettes in a large bowl with all the other ingredients except the flour.
  6. Beat until well combined.
  7. Gently fold in the flour and pour into the prepared tin.
  8. Cook for 1 hour and check a skewer comes out clean. If not, leave in for another 5-10 minutes.
  9. Leave to cool slightly in the tin before turning out, removing paper and cooling on a wire rack.

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