Print

Vegan Courgette Cake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool the cake: Transfer the baked cake to a wire rack and leave it to cool completely in the tin to retain moisture.
  7. 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.
  8. 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.
  9. 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

Find it online: https://spiceupwithsophie.com/vegan-courgette-cake-recipe/