Description
This vegan courgette cake is a moist and flavorful loaf infused with fresh lemon zest and juice, ground almonds, and coarsely grated courgettes for natural sweetness and texture. Topped with a tangy lemon glaze, it makes a perfect dairy-free, egg-free treat that’s ideal 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 tbsp lemon juice (plus extra to adjust consistency)
Instructions
- Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter and line a 900g loaf tin with baking parchment to prevent sticking.
- Mix 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 the mixture is well combined and slightly fluffy.
- Add Plant Milk: Gradually add 100ml of oat plant milk to the butter and sugar mixture, beating slowly to incorporate it evenly without deflating the mix.
- Combine Dry Ingredients and Courgettes: Fold in the ground almonds, self-raising flour, baking powder, and the coarsely grated courgettes gently until just combined, forming a thick batter.
- Bake the Cake: Spoon the batter into the prepared loaf tin and level the top with a spatula. Place in the oven and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer to a wire rack. Leave it to cool completely in the tin to ensure it sets without drying out.
- Make the Lemon Icing: Sieve the icing sugar into a bowl. Stir in 1 tablespoon of lemon juice, adding more (½ teaspoon at a time) until the icing reaches a smooth, drizzling consistency suitable for topping.
- Apply the Icing: Remove the cooled cake from the tin and place it on a serving plate. Drizzle the lemon icing over the cake, allowing it to drip down the sides naturally.
- Set the Icing and Serve: Allow the icing to set for 20-30 minutes at room temperature. Once set, slice the cake and serve.
Notes
- Ensure the courgettes are coarsely grated to provide texture without releasing too much moisture.
- Adjust lemon juice in the icing gradually to avoid overly runny glaze.
- For a nuttier flavor, toast the ground almonds lightly before mixing into the batter.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: Vegan, British-inspired
Keywords: vegan courgette cake, vegan lemon cake, courgette loaf, dairy-free cake, egg-free cake, vegan dessert, plant-based baking
