Pumpkin & Zucchini Cake


Makes ~24 slices

Pan 23 cm x 32 cm, lined with baking paper

Oven: 180 degrees Celsius


  • 6 eggs
  • 3/4 cup (160g) white sugar
  • 3/4 cup (150g) light-brown sugar
  • 2 tsp vanilla
  • 4 cups (500g) gluten free plain flour
  • 3 tsp bicarb soda
  • 200g peeled and grated zucchini
  • 200g peeled and grated butternut pumpkin
  • 1 cup (250ml) rice bran oil


1 cup gluten free icing sugar (powdered sugar)
1 Tblsp Nuttalex (milk free margarine)
2 Tblsp pure maple syrup
1-3 tsp rice milk


  • Beat the egg and sugar in an electric mixer for 8 minutes and add the vanilla at the end
  • Mix the remaining dry ingredients together, then sift them gradually over the fluffy eggs. Gently fold the flour in little by little; don’t beat the air out of the egg mixture
  • Add the grated zucchini, pumpkin and rice bran oil and gently fold them through
  • Pour the mixture into the prepared pan and bake for 45 minutes or until a skewer comes out clean
  • Cool completely before icing
  • To make the icing: beat the icing sugar together with the Nuttalex and maple syrup until well blended.  Add the rice milk by the teaspoon to get the desired spreading consistency
  • Spread icing over the top of the cooled cake and serve


Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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