Vegan courgette cake with lemon glaze – this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.
This vegan courgette cake is a great, easy bake to use up a few courgettes if you have been blessed with a glut of them. Or just because you want a delicious cake to snack on that also has some hidden veg in it.
It is a lovely moist cake due to the grated courgette; because it is quite a bland vegetable the flavour doesn’t really come through at all, it just provides a nice texture. Plenty of lemon zest and juice and some cinnamon and ginger give the cake a delicious zingy, lightly spiced flavour, kind of similar to a carrot cake.
It is a perfect light, teatime cake that isn’t overly sweet so it is great for snacking, or even for breakfast! The courgette keeps it moist so it will last well for about four days in an airtight container.
How To Make Vegan Courgette Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by coarsely grating a couple of courgettes. Place the grated flesh in a clean tea towel over the sink and squeeze out most of the excess moisture.
Tip the squeezed courgette into a large bowl and add lemon zest, light brown soft sugar (brown sugar helps to give the cake flavour), caster sugar, sunflower oil (or you can use another flavourless oil), non-dairy milk and lemon juice. Whisk until it is all well combined.
Add plain flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt and stir through until no dry lumps remain.
Tip the batter into a lined loaf tin and bake for about 70 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin then top with lemon glaze.
- There is no need to peel the courgettes, the skin is very nutritious.
- Be sure to use the coarse side of the grater to grate the courgettes; they will be too mushy if you use a fine grater.
- Make sure that you squeeze the excess moisture out of the grated courgette so you don’t end up with a soggy cake.
- You can substitute the courgette for marrow.
- Swap the lemon zest and juice for lime if you prefer.
Courgette Or Zucchini?!:
Either! Courgette and zucchini are the same thing; courgette is the British name and zucchini is the North American.
You can also use marrow instead, which is mature courgette.
Can I Freeze Vegan Courgette Cake?:
Yes, this cake freezes well, either whole or in individual slices.
More Vegan Vegetable Cakes:
- Vegan carrot cake loaf
- Pumpkin chocolate chip cake bars
- Vegan beetroot chocolate cake with chocolate avocado frosting
- Vegan pumpkin cake with maple pecans and cinnamon buttercream
- Sweet potato bread with pecan streusel
- Vegan gluten-free sweet potato chocolate chip cake
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Vegan Courgette Cake
Vegan courgette cake with lemon glaze - this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.
- 350 g (12.3 oz) courgette (zucchini) (about 2 medium)
- finely grated zest of 2 lemons
- 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
- 80 g (1/3 cup + 1 Tbsp) caster sugar
- 120 ml (1/2 cup) sunflower oil
- 60 ml (1/4 cup) unsweetened non-dairy milk (I used soy)
- 60 ml (1/4 cup) lemon juice
- 260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 85 g (2/3 cup) icing (powdered) sugar
- juice of 1/2 lemon
Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.
Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.
Whisk until well combined.
Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.
Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.
Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Once the cake is cool, sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick but pourable glaze.
Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.