Description
This vegan courgette cake is a moist and flavorful loaf cake infused with fresh lemon zest and juice, featuring a tender crumb enhanced by grated courgettes and ground almonds. Topped with a tangy lemon glaze, it’s a delightful dairy-free and egg-free treat perfect for any occasion.
Ingredients
Scale
Cake 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
Icing Ingredients
- 200g icing sugar
- 1 tbsp lemon juice (plus extra ½ tsp increments if needed)
Instructions
- Prepare the oven and tin: Preheat your oven to 180C (160C fan)/gas mark 4. Grease a 900g loaf tin with vegan butter and line it with baking parchment to ensure the cake doesn’t stick.
- Make the cake batter: In a large mixing bowl, beat together the softened vegan butter, golden caster sugar, and the zest of two lemons until the mixture is smooth and combined. Gradually add 100ml of oat milk and slowly beat it in until fully incorporated. Add the ground almonds, self-raising flour, and baking powder, then fold in the coarsely grated courgettes. Stir until just combined; the batter will be thick.
- Bake the cake: Spoon the thick batter into the prepared loaf tin, spreading it evenly and leveling the top for an even bake. Place the tin in the preheated oven and bake for 55-60 minutes. The cake is done when a skewer inserted into the center comes out clean.
- Cool the cake: Once baked, transfer the cake tin to a wire rack and allow the cake to cool completely within the tin. This ensures the cake sets nicely and retains moisture.
- Prepare the lemon icing: Sieve 200g icing sugar into a bowl. Add 1 tablespoon of fresh lemon juice to the icing sugar and stir until smooth. If the icing is too thick, add more lemon juice in ½ teaspoon increments until you reach a pourable but thick consistency suitable for drizzling.
- Ice the cake: Carefully remove the cooled cake from the tin. Drizzle the lemon icing over the top, letting it drip naturally down the sides for a pretty finish. Leave the cake to set for 20-30 minutes to allow the icing to harden slightly.
- Serve: Slice the cake into portions and serve. This vegan courgette cake pairs beautifully with a cup of tea or coffee for an indulgent yet wholesome treat.
Notes
- You can substitute oat milk with any other plant-based milk such as almond or soy milk.
- Ensure the courgettes are coarsely grated and not too watery to prevent the batter from becoming too loose.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a nut-free version, replace ground almonds with additional flour and consider using a nut-free plant milk.
- If you prefer a sweeter glaze, add a little more icing sugar and reduce lemon juice accordingly.
- Allow the cake to cool completely before icing to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Keywords: vegan courgette cake, lemon courgette cake, dairy-free cake, vegan baking, plant-based dessert, lemon glazed cake
