Vegan Courgette Cake With Lemon Glaze
This Vegan Courgette Cake With Lemon Glaze is moist, zingy, lightly spiced in flavour and is a great way to use up old courgettes. Being dairy-free and egg-free, it also makes a delicious allergy-friendly sweet treat!
Servings: 10 -12 slices
Calories: 330kcal
Equipment
Ingredients
Cake
- 200 g (7 oz) courgette approx 1 medium
- 100 ml (3.5 fl oz) plant based milk I used soya
- 275 g self raising flour
- 175 g ( 6 oz) caster sugar
- 80 g (3 oz) coconut oil melted
- 2 medium lemons - zest of
- 1 medium lemon - juice of
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Lemon Glaze
- 200 g ( 7 oz) icing sugar
- 1 medium lemon juice of
Instructions
- Preheat your oven to 350°F (180°C / 160˚Fan).
- Line a 9” by 5” loaf tin with baking parchment or use a silicone tin.
Mix Wet Ingredients With Sugar
- Heat the coconut oil in the microwave until melted, then zest and juice the lemons.
- In a large bowl, beat together the coconut oil, sugar, lemon zest (from 2 lemons) and the juice of one lemon. Add the milk and stir until combined.
Prepare The Courgettes
- Grate the courgettes (no need to peel) on the coarsest side of the grater.
- Place the courgettes in the middle of a tea towel, then gather the edges of the tea towel and form a bundle around the grated courgettes.
- Hold over a sink and squeeze until no more liquid comes out of the tea towel.
Add The Dry Ingredients To The Wet
- Add the grated courgette to the bowl, along with the flour, baking powder, salt and cinnamon, then stir to combine.
- Pour the batter into the prepared pan and bake for 55-65 minutes or until a skewer comes out clean
- Allow the cake to cool before frosting.
Make The Icing
- Add the icing sugar and lemon juice to a large bowl and gently stir to combine.
- Drizzle the icing over the cooled cake allowing it to drip down the sides.
Notes
Tips & Tricks
- Grating: Use the coarse side of a grater. Fine shreds can turn mushy in the batter.
- Squeeze The Moisture: Don’t skip the step of placing the grated courgette in a tea towel to squeeze out excess liquid. Too much moisture will make the cake soggy.
- Don't Over-mix: Gently fold the ingredients until just combined. Over-mixing activates the gluten in the flour, resulting in a tough cake.
- Monitor Baking Time: Keep a close eye on the cake as it bakes. Oven temperatures vary, so start checking for doneness around the 55-minute mark by inserting a skewer. If it comes out clean, your cake is ready.
- Allow To Cool: Make sure the cake is completely cool before attempting to frost it. This prevents the frosting from melting.
- Make It Gluten-Free- Simply swap regular self-raising flour for a gluten-free version. I love to use Doves Farm Freee self-raising flour in all of my baking.
- Swap The Citrus - For a citrus twist, use lime juice and zest instead of traditional lemon.
- Chocolate - Use 215g of self-raising flour and 60g cocoa powder to make a deliciously rich chocolate courgette cake.
Nutrition
Calories: 330kcal | Carbohydrates: 62g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 143mg | Fiber: 2g | Sugar: 39g | Vitamin A: 88IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg
