Dessert

Vegan Lemon Courgette Cake Recipe

Name: Vegan Lemon Courgette Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 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; 200g icing sugar; 1 tbsp lemon juice (plus extra to adjust consistency)

ByBen Miller January 30, 2026January 30, 2026

Jump to Recipe

Introduction

This vegan courgette cake is a moist, zesty treat perfect for any time of day. Packed with fresh lemon flavor and tender courgettes, it’s an easy-to-make cake that even non-vegans will love.

A loaf cake covered with smooth white icing on top and sides is presented on a white plate with a subtle patterned edge, resting on a wooden surface with a white marbled texture in the background. The cake itself has a golden brown crust with a moist, light greenish-yellow crumb inside, showing specks of darker green throughout. One thick slice is cut and placed in front of the cake, with some icing dripping slightly onto the plate. A large knife with a black handle lies next to the cake, and partially visible on the right side is a white cup with a beige band containing a dark beverage. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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: In a large bowl, beat together the softened vegan butter, golden caster sugar, and lemon zest until well combined.
Step 3: Add the plant milk and beat slowly to mix everything evenly.
Step 4: Stir in the ground almonds, self-raising flour, and baking powder, then fold in the grated courgette until just combined.
Step 5: Spoon the thick 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 allow it to cool completely in the tin.
Step 8: To make the icing, sift the icing sugar into a bowl and add 1 tablespoon of lemon juice. Stir to combine, adding more lemon juice ½ teaspoon at a time until you reach your desired consistency.
Step 9: Remove the cooled cake from the tin and drizzle the lemon icing over the top, letting it drip down the sides. Leave the icing to set for 20 to 30 minutes before slicing and serving.

Tips & Variations

Try using lime zest and juice instead of lemon for a different citrus twist.
For extra texture, add a handful of chopped walnuts or pecans to the batter.
If you don’t have a vegan butter block, solid coconut oil can be a good substitute.

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, but bring to room temperature before serving. The icing is best enjoyed fresh but will hold up well overnight.