(Cool as a) Cucumber Cake: Variations on a theme

In the past couple of years recipes for Chocolate Beetroot Brownies, Courgette Cake, Parsnip Cake and so on have been popping up all over the place. And I must say I am delighted. I have been a lifelong fan of the humble carrot-cake, and so the use of a wider range of vegetable matter in my baked items is joyous. And, miraculously, the Chocolate Beetroot Brownie has presented me with a way I can eat beetroot without wanting to gag! Spectacular!

 But lately I’ve felt uninspired by the usual range of garden offerings. The solution: to Google! “Find me an interesting cake”, says I, “preferably one I can play around with and add interesting flavours to!” And Google did not fail me. Up pops Cucumber Cake.

 I am a fan of Cucumber, especially during the summer – Pimms would not be the same without it, nor would a Hendricks G&T. It’s a bit of a British staple item. But I’ll admit that it would not have been my first guess for a baked item (other than the cucumber sandwich, of course).

 The basic recipe comes from http://honestcooking.com/2011/12/14/cucumber-cake/

 The original recipe uses chopped nuts (and cinnamon), which I removed as a matter of necessity. No, I’m not allergic, but if I’m giving this to my Grandparents then their Dentist (my father) will not appreciate the potential broken teeth involved.


Cucumber Cake


Prep time: 15 mins

Cook time: 1 hour


  • Plain Flour – 315 grams to 330 grams
  • Sugar – 200 grams
  • Baking Powder – 1 tsp
  • Baking Soda – 1 tsp
  • Cinnamon powder – 1 tsp
  • Sunflower Oil – 205 grams
  • Fresh Cucumber – 2 – (approx 600 grams)
  • Eggs – 3


  1. Preheat oven to 160 C and keep a bread/cake tin greased and dusted.
  2. Wash, peel the cucumbers and coarsely shred them in to a colander. Apply slight pressure to the shredded mix to remove out moisture so that they are moist enough but not overtly drippy. Set aside.
  3. Combine all the dry ingredients in a large mixing bowl. Add the shredded mix, eggs and oil. On a medium speed, beat all the ingredients till they are combined well (approx 2 minutes).
  4. Pour the batter in to the prepared cake tin
  5. Let it bake at 160 C for 60 minutes or till an inserted skewer comes clean.
  6. Serve plain or with any topping as desired.

 Well, I can say that this cake is light, tasty, and wonderfully moist! It has a fantastic springy texture and holds its shape without a problem. I made two versions: one in a round spring-form tin, and the other divided between 2 2lb loaf tins. Both worked very well.

 Variations on a Cucumber Theme!

 I tried a couple of variations on the basic recipe above.

 1)      Cucumber and Mint Cake with a Lime Icing – add a bit of chopped mint to the cake batter, and ice with a basic lime/icing sugar mix once cooled.

 2)      Cucumber and Lime Cake with an Elderflower Icing – Add some lime zest and juice to the cake batter, and ice with an Elderflower cordial/icing sugar mix once cool.

 Both these combinations worked well, but I noticed (oddly) that although I had expected the cucumber to have a very delicate flavour it was in fact quite resilient. So if you’re worried about drowning the flavour out, don’t be – it can stand up for itself!

The original recipe suggested that this is a good breakfast item (note my glee!). I think I would like to try making this again, but using whole wheat flour, nuts, cinnamon and maybe chuck in some dried apple and reduce the sugar (to make it at least seem a bit healthier), and maybe replace a bit of the oil with low fat yogurt. I’ll need to have a play around with it so the texture isn’t ruined, but I think I can say that Cucumber Cake maybe a new breakfast friend!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Bead Yarn & Spatula

A Baking, Cooking & Crafting Blog

Roy Ritchie Fitness

Self-educated fitness, nutrition and performance coach that is constantly in pursuit to learn more and share my knowledge and experiences with others.

Food Made With Love

Food cooked and made with all my heart; putting a smile on your face

Buzy Day

The adventure of NikkiM

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

I Heart Swapping

Eco friendly and budget conscience style.


by Jack Monroe, bestselling author of 'A Girl Called Jack'


A UK home baking blog

The Spicy Simmer

Find it. Cook it. Love it. Blog it.

Stuff My Brain Thinks

Spiritual Journey to a Better me


============== A Chef on his Culinary Adventure! ==============

Ramblings from The Trenches

The ramblings of a 30-something wargamer who really should know better by now.

TED Blog

The TED Blog shares interesting news about TED, TED Talks video, the TED Prize and more.

Bunny Kitchen

Exploring the possibilities of cruelty free food


My workout and weight loss journal

The Not So Secret Eater

A 21 year old girl who has decided that enough is enough. My food denial is now in the open!

%d bloggers like this: