Zucchini Loaf Cake with Cardamom and Rosewater 

Light, hydrating, and deeply grounding. With every bite, this fresh, seasonal slice is designed to open the heart and gently nourish you from the inside out. Naturally sweetened to satisfy, while fibre-rich zucchini and delicate notes of rosewater and cardamom sooth inflammation, support digestion, and restore the body’s natural balance. 

Ingredients (serves 12, 8-inch cake tin)

275g buckwheat flour 

80g coconut sugar 

100g cashew butter

75g coconut oil

1 tsp baking soda

1 tsp baking powder

1 tsp ground cardamom

2 tsp cinnamon

1 tsp sea salt

2 medium zucchini, shredded and 

240 ml (1 cup) oat milk

2 tsp of rose water

Method

Preheat oven to 180 degrees celsius. Line an 8-inch baking tray with parchment paper.

In a bowl, mix together the buckwheat flour, coconut sugar, baking soda, baking powder, cardamom, cinnamon, and salt.

In a separate bowl, grate the zucchini using a medium grater. Transfer to a clean tea towel and squeeze out as much excess moisture as possible.

Add the drained zucchini into the bowl of dry ingredients.

Add the oat milk, coconut oil, cashew butter, and rose water. Mix until fully combined.

Pour the batter into the prepared baking tray and smooth the top. 

Bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean.

Allow to cool completely in the tin before removing.

Slice into 12 pieces.

To serve, top with coconut yoghurt, fresh fruit (such as plum or fig), a drizzle of olive oil, and a pinch of sea salt, if desired. 

Ingredient Highlights:

Buckwheat + zucchini - provide fibre to support digestion, gut health, and steady energy release.

Cardamom + cinnamon - offer anti-inflammatory and digestive-supporting properties, helping to ease bloating and support blood sugar balance.

Rosewater - brings gentle, heart-opening qualities, supporting hydration and nervous system regulation.

Cashew butter + coconut oil - healthy fats supporting hormone health, brain function, and satiety, keeping you fuller for longer.

A Note on Nourishment:

Making simple, whole-food swaps is a mindful way to infuse your baking with deeper nourishment, and it’s often much easier than you think. By choosing ingredients rich in fibre and healthy fats, and leaning on natural sweeteners, you can support steady energy and digestion without compromising on flavour, while still enjoying every bite. It’s less about restriction, and more about preparing food in a way that truly supports and sustains you - mind, body and soul. 

Here are some simple swaps you can make today:

Refined white/brown sugar - Coconut sugar

Golden syrup - Maple syrup, Honey, Agave nectar 

White flour - Buckwheat flour, Oat flour, Almond flour

Vegetable oil - Coconut oil, Olive oil, Grass-fed butter, Ghee

Written by Mia Spiby, *eatlife