Dessert

Vegan Courgette Cake Recipe

BySophie Carsel February 2, 2026February 2, 2026

Introduction

This vegan courgette cake is a moist and zesty treat perfect for any occasion. Made with fresh lemon and grated courgette, it offers a light sweetness balanced by a tangy lemon icing. It’s an easy recipe that will delight both vegans and non-vegans alike.

The image shows a loaf cake with light brown edges and a moist, golden interior with small green flecks, likely from herbs or zest. It is covered with a thick, white glaze that drips slightly down the sides of the cake. One slice is cut and lying flat in front of the loaf, showing the soft texture inside. The cake sits on a white plate with a knife next to it, also placed on a white marbled surface. In the background, there is a white cup with a dark beverage inside. The setting is simple and bright with natural light. 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 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking paper.
Step 2: Beat together the vegan butter, golden caster sugar, and lemon zest until well combined and creamy.
Step 3: Add the plant milk and beat slowly to combine evenly.
Step 4: Stir in the ground almonds, self-raising flour, baking powder, and grated courgette until just mixed.
Step 5: Spoon the thick batter into the prepared tin and level the top with a spatula.
Step 6: Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean. Cool the cake completely in the tin on a wire rack.
Step 7: To make the icing, sieve 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 the desired dripping consistency is reached.
Step 8: Remove the cake from the tin, then drizzle the lemon icing over the top, allowing it to drip down the sides. Leave to set for 20-30 minutes before slicing and serving.

Tips & Variations

For a nuttier texture, toast the ground almonds before adding them to the batter.
If you prefer a sweeter icing, increase the icing sugar slightly or reduce the lemon juice.
Swap oat milk for other plant milks like almond or soy based on your preference.
Add a teaspoon of cinnamon or mixed spice for a cozy flavor twist.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. The lemon icing may soften over time but will still add a lovely tang. You can also freeze the cake, wrapped well, for up to 2 months; thaw overnight in the fridge.