Introduction

This vegan courgette cake is a moist, zesty treat perfect for any occasion. Packed with fresh lemon flavor and a subtle sweetness, it’s a delightful way to enjoy courgettes in a cake that everyone can appreciate.

Vegan Courgette Cake Recipe - Recipe Image

Ingredients

80g vegan butter block, softened, plus extra for the tin
175g golden caster sugar
Zest of 2 lemons, plus 1 lemon juiced
100ml plant milk (we used oat)
100g ground almonds
175g self-raising flour
½ tsp baking powder
175g courgettes, coarsely grated
200g icing sugar

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Butter and line a 900g loaf tin with baking paper.
Step 2: Beat together the softened vegan butter, golden caster sugar, and lemon zest until well combined and creamy.
Step 3: Add the plant milk and beat slowly to incorporate it evenly into the mixture.
Step 4: Stir in the ground almonds, self-raising flour, baking powder, and grated courgette until just combined. The batter will be quite thick.
Step 5: Spoon the batter into the prepared loaf tin and level the top with a spatula.
Step 6: Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Transfer the cake to a wire rack and leave to cool completely in the tin.
Step 8: To make the icing, sieve the icing sugar into a bowl. Add 1 tablespoon of lemon juice and stir to combine.
Step 9: Add a little more lemon juice, ½ teaspoon at a time, until the icing reaches your desired consistency.
Step 10: Remove the cooled cake from the tin and drizzle the lemon icing over the top, allowing it to drip down the sides.
Step 11: Leave the icing to set for 20 to 30 minutes before slicing and serving.

Tips & Variations

Try substituting the oat milk with almond or soy milk if preferred.
Add a handful of chopped nuts or dried fruit for extra texture.
Grate the courgettes finely if you prefer a smoother texture.
Make sure to squeeze excess moisture from the courgettes to avoid a soggy cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. Allow the cake to come to room temperature before serving. The icing may soften slightly when chilled, so you can refresh the drizzle by adding a little more lemon icing if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Self-raising flour works best for this recipe to give the cake its light texture. If using plain flour, add 2 teaspoons of baking powder to ensure it rises properly.

Is it necessary to use vegan butter?

Yes, using vegan butter keeps the cake fully plant-based, but you can also substitute with a mild vegetable oil for a slightly different texture.

Vegan Courgette Cake Recipe

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★★★★★

4.8 from 753 reviews

A moist and delicious vegan courgette cake flavored with fresh lemon zest and juice, ground almonds, and a light lemon icing. This loaf cake is perfect for a plant-based diet and offers a delightful balance of sweetness and citrus tang, making it a perfect treat for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

Cake

80g vegan butter block, softened, plus extra for the tin
175g golden caster sugar
2 lemons, zested, 1 juiced
100ml plant milk (we used oat)
100g ground almonds
175g self-raising flour
½ tsp baking powder
175g courgettes, coarsely grated

Icing

200g icing sugar
1–2 tbsp lemon juice (from the zested lemons)

Instructions

Prepare the oven and loaf tin: Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment to ensure the cake doesn’t stick.
Cream butter, sugar, and lemon zest: In a mixing bowl, beat together the softened vegan butter block, golden caster sugar, and the zest of two lemons until well combined and creamy.
Add plant milk: Slowly add 100ml of plant milk (oat milk recommended) while continuing to beat the mixture until it’s smooth and evenly mixed.
Combine dry ingredients and courgettes: Stir in ground almonds, self-raising flour, baking powder, and coarsely grated courgettes gently to combine all ingredients into a thick batter.
Fill the tin and bake: Spoon the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a skewer inserted into the center comes out clean.
Cool the cake: Transfer the baked cake to a wire rack and leave it to cool completely in the tin to retain moisture.
Make the lemon icing: Sieve the icing sugar into a bowl. Add 1 tablespoon of lemon juice and stir to combine. Adjust the consistency by adding an additional ½ teaspoon of lemon juice at a time until it reaches a desired pourable texture.
Decorate the cake: Remove the cooled cake from the tin and drizzle the lemon icing over the top, allowing it to drip down the sides beautifully.
Set the icing and serve: Allow the icing to set for 20-30 minutes before slicing the cake to serve.

Notes

Use vegan butter and plant milk to keep this cake fully vegan and dairy-free.
Grate the courgettes coarsely for texture and moisture; no need to squeeze out the liquid.
The lemon icing can be adjusted thinner or thicker depending on your drizzle preference; add juice gradually.
Ensure the cake is fully cooled before icing to prevent melting.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: vegan courgette cake, plant-based cake, lemon courgette loaf, dairy-free cake, vegan dessert