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Cucumber Cake

Cucumber Cake

Priya Sreeram bakes a cucumber cake that turns out both moist, soft and refreshing.
By Priya Sreeram

A trip to the Farmer’s market and I came home armed with a bag full of cucumbers. After eating them raw, devouring ’em in salad, relishing as pancakes, using in pachadi and enjoying as kootu, I finally had 2 of them left and wanted to put them to use in a way my hearth never saw. Google to the rescue and I absolutely fell in love with the Cucumber Bread/Cake recipe from Food 52. Of course, I have seen a whole lot of Zucchini Bread Recipes on net and have been intending to try it for a long time. So when the cucumber bread recipe flashed before me it was happy hoots. The most important reason the recipe appealed to me was, my son absolutely hates cucumbers. All repeated efforts to camouflage them in various avatars has not been very successful. This cake managed to make him devour it albeit in a glam avatar.

Cucumber, the refreshing squash that belongs to the same family as pumpkins, zucchinis and watermelons makes a regular entry in my kitchen as probably in many of your hearths. Loaded with a variety of vitamins and minerals, cucumber intake is widely acknowledged for the health benefits. High in water and low in calories, they are simply a delight for all the weight-watchers ! Other than their culinary uses, they are a treat to the tired eyes and the listless skin. The magic of these natural coolants as rustic eye-pads works wonder on eyes and they keep the skin breezy, happy, soft n supple.

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The cake was moist, soft and delightful. The taste of the refreshing squash and the crunch of the nuts just blended with other ingredients and made it an enjoyable affair. It is a keeper recipe, though I plan to make it a little more healthy by substituting whole wheat flour the next time; making it eggless is also an option I would love to explore.

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Cucumber Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Priya Sreeram
  • Total Time: 1 hour 15 minutes
  • Yield: 5


A refreshing cake with an unexpected ingredient.


  • All Purpose Flour – 315 grams to 330 grams
  • Sugar – 400 grams
  • Baking Powder – 1 tsp
  • Baking Soda – 1 tsp
  • Cinnamon powder – 1 tsp
  • Nuts – a fistful (blend of almonds,pistachios,cashews)
  • 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. Enjoy !


I had left the seeds of the cucumber intact- that lent a nutty, crunchy taste to the cake. Feel free to scoop it out if you please.
The cucumber by nature of their high moisture content will give the batter a thinner texture ; ensure the final mix is of a pancake batter consistency
Add little more flour if required.
Makes a great dessert or breakfast/brunch snack or goes well with that evening cuppa

  • Prep Time: 15 mins
  • Cook Time: 1 hour
View Comments (17)
  • I am a pastry chef in traing, with one class left on my associates degree. I am also in the beginning stages of running a small pastry business wtih a good freind from school. We have an order for a cucumber cake for Valintines Day and we are in the process of investingating different recipes to model our own after. This recipe looks very good, the only down side I see is for the home baker. going back and forth between english and metric in the recipe could be very confusing. a good pastry che can figure the conversions very simply but this could be difficult, but not impossible for the home baker. One or the other would be much and less confusing. but nice recipe.

    • OMG Bob! Have you tasted a dirty toilet seat? Oh my my, then you are an animal. Oh you poor thing. Do visit a doctor soon, my sweet Bob. It would be better if you find another recipe to suite the animal in you.

      Priya, I made it myself and it turned out a mega hit during a dinner party I hosted. Kudos to you.

      Bob, So before you pass such filthy comments make your animal brain think twice. Lol! (If you have a brain of course Bobby) :P Lol!

  • What a pathetic comment Bob Barker ! Good on you for actually making the effort to bake the cake but I guess someone must have slipped a dirty toilet seat in while you weren’t looking. Your acute tasting buds obviously picked up the flavour from past experience though.

  • Has anyone tried this with an egg replacer? I would like to cook this but the eggs stop me cold. Are 3 eggs too much to replace?

  • Hello from Switzerland. Having tons of cucumbers from my garden and running out of ideas of how to use them, I tried your recipe. I really liked it, my children loved it. The only thing I’ll change is the amount of sugar, it was a bit too sweet for me. I also used whole flour. Thanks, I will be doing more cucumber cakes. I’m trying a cucumber-apple marmalade from a french blog, I will share it if it turns out good enough. Cheers!

  • Just made it. Picked the cucumbers right from our garden. Reduced the sugar slightly only using one cup. Hand blended the batter. The result: Fresh tasting is right. What a beautiful recipe. Makes it into our top ten. We give it 5 stars.

  • Great cake, really successful. Made a couple of variations…..left the skin on the cucumber before shredding, also added raisins with the nuts.

  • Wonderful cake, light and moist … mine needed 15 more minutes to finish cooking, but turned out flavourful and a great way to (a) use up excess cucumbers (English cucumbers work very well) and (b) smuggle vegetables in to the diet. I also found a scant cup of sugar was just right. Thanks, Priya!

  • Will be trying this as we have an abundance of cucumbers in the garden. What type of icing would be good with this Please?

  • I’ve made this cake, but ended up making 1 small ‘loaf’ size and 6 in muffin cases. Is it possible to freeze this, either the ones in the muffin cases, or individual slices of the ‘loaf’?

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