• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits & Cookies
    • Bread & Yeasted Bakes
    • Cakes
    • Cupcakes, Muffins & Small Things
    • Pâtissière, Desserts, Pies & Tarts
    • Ice Cream, Gelato & Sorbet
    • Brownies & Bars
    • Savoury
    • Breakfast, Pancakes And Scones
    • Jams, Chutneys & Preserves
    • Events And Non-Recipe Posts
    • Drinks
    • Confectionery
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

loaf cake

Vegan Pumpkin Bread

September 25, 2019 by hannahhossack 3 Comments

Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

 

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

Close up of slices of vegan pumpkin cake from above on a blue background.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

Close up of vegan pumpkin loaf cake cut into slices with mini pumpkins in the background.

How To Make Vegan Pumpkin Bread:

(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 whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

step 1 - making the batter

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

step 2 - baking the cake.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Sliced pumpkin bread loaf on a blue background with mini pumpkins.

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
  • Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
  • Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
  • The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts

The end of a sliced loaf of vegan pumpkin cake with mini pumpkins in the background.

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

  • Vegan pumpkin cake with maple pecans and cinnamon buttercream
  • Vegan pumpkin muffins
  • Pumpkin spice granola
  • Pumpkin bread rolls
  • Vegan pumpkin chocolate chip cookies
  • Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
  • Vegan pumpkin pancakes
  • Pumpkin chocolate chip cake bars
  • Vegan pumpkin mac and cheese
  • Stuffed mini pumpkins with cranberry and pecan rice

close up of slices of vegan pumpkin loaf cake

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.
5 from 1 vote
Print

Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack
Cuisine American, baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

  • 280 g (2 1/4 cups) plain (all-purpose) flour
  • 135 g (3/4 cup) light brown soft sugar
  • 100 g (1/2 cup) caster sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
  • 1/2 tsp salt
  • 320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
  • 1 tsp cider vinegar/white wine vinegar
  • 1 tsp vanilla extract
  • a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

  1. 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 it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.

  2. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.

  3. Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

  4. Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

  5. Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

vegan pumpkin bread pinterest image

Filed Under: Baking, Cakes, Halloween, pumpkin, Recipes, Spice, vegan Tagged With: loaf cake, pumpkin bread, pumpkin cake, quick bread, snack cake, vegetable cake

Ultimate Vegan Lemon Drizzle Cake

September 16, 2019 by hannahhossack 5 Comments

Vegan lemon drizzle cake – this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. This vegan lemon cake is sure to become a favourite!

Close up of the end of a sliced vegan lemon drizzle loaf cake topped with lemon glaze and sugared lemon zest.

If you could only pick one type of cake to eat for the rest of your life what kind would it be? (A harsh sentence I know). Mine would have to be a good old fashioned lemon drizzle.

 

I’m a sucker for any kind of intensely lemony dessert; and a simple, classic lemon loaf cake, drenched in a sharp lemon syrup, is just about as perfect as cake gets for me.

This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake – intensely lemony, moist, soft and very, very moreish.

In my opinion, when it comes to lemon drizzle, the more lemon the better. If it doesn’t pack a punch then it just isn’t up to standard. The problem is that lemon flavour is often lost a little while baking.

To conquer this, I use lots of lemon juice and zest (of three whole lemons!) in the batter; drizzle the cake with a generous amount of lemon syrup once it is baked, AND top it with a lemon icing and sugared lemon zest once it has cooled. There is no missing the lemon flavour here!

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.

How To Make Vegan Lemon Drizzle 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.*

Sift plain flour, cornflour (cornstarch), baking powder and bicarbonate of soda (baking soda) into a large bowl then whisk in ground almonds, caster sugar and salt.

Add grated lemon zest, non-dairy milk, non-dairy yoghurt, lemon juice, vanilla extract and melted vegan block butter.

Whisk gently until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

step 1 - making the batter

Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then you can loosely cover it with a sheet of tin foil.

Because there is so much acid in this cake batter, it reacts with the raising agents extremely quickly so you need to get it in the oven right away. Don’t leave the batter sitting around at all before getting it into the tin and the oven.

step 2 - baking the cake

While the cake is baking prepare the drenching syrup – place freshly squeezed lemon juice and caster or granulated sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

step 3 - making the syrup

Once the cake is baked, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick.

Drizzle over the syrup, making sure that you pour it evenly around the edges as well, not just in the middle otherwise you will end up with a soggy centre.

step 4 - pouring the drizzle over the cake

Leave the cake to cool completely in the tin. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

To make the glaze, place sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing.

Drizzle the icing over the top of the cake and serve (top with sugared lemon zest first if you like; see below for instructions on how to make it). Store any leftovers in an airtight container for up to 5 days.

step 5 - making the glaze

Close up of slices of vegan lemon drizzle cake on a grey background.

How To Make Sugared Lemon Zest:

If you want to decorate your vegan lemon drizzle cake with some sugared lemon zest as pictured (which also adds an extra burst of lemonyness!), then it is really easy to make.

Simply use a lemon zester – the kind with the little holes for making strips of zest (like this one), to zest two lemons. Mix the zest in a small bowl with 3 tsp granulated sugar so that it is well coated then spread it out on a sheet of baking parchment and set it aside to dry.

Do this while the cake is in the oven then sprinkle it over the top of the cake once it is glazed. It is best to add it shortly before serving as the sugar will melt after a few hours.

Close up of the end of an unsliced loaf of vegan lemon drizzle cake topped with lemon glaze and lemon zest.

How Long Will Vegan Lemon Drizzle Cake Keep?

This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days.

If you make the sugared lemon zest to decorate the cake with it will only stay crunchy for about a day; but it will still be delicious and good to eat once it has softened.

Can I Freeze It?:

Yes! You can freeze this cake either whole or in individual slices. Either way make sure it is well wrapped to avoid freezer burn.

Top Tips:

It is very important that you use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

A bit of cornflour (cornstarch) helps to give the cake a nice, soft texture, and helps to bind in place of the egg.

Adding some ground almonds to the batter gives this cake a far superior texture to those that I tested without almonds. You can’t taste the almond at all but I think that the mouthfeel is much nicer.

Make sure that you measure your ingredients accurately! I always, always use a digital scale to measure everything out and would never recommend using cups, they are not accurate enough for baking.

Grease your tin well and line it with baking parchment to ensure that your cake doesn’t stick. Leave a strip overhanging on either side so that you can lift the cake out of the tin easily.

This cake is very lemony, but if you want it to be extra, extra lemony then you can add the finely grated zest of another one to two lemons to the batter (so a total of five). Don’t add any more lemon juice however as that will make the cake too wet.

Sliced vegan lemon drizzle cake on a grey background surrounded by whole and sliced lemons, a lemon juicer, a knife and plates.

Lemon Drizzle Cake Variations:

  • Swap the lemon zest and juice for lime to make a vegan lime drizzle cake.
  • Swap the lemon zest and juice for orange or clementine to make an orange drizzle cake
  • Add a couple of tablespoons of poppy seeds along with the flour to make a lemon poppy seed cake
  • Add a teaspoon or two of ground ginger along with the flour and stir in some chopped crystallised ginger once the batter is ready to make a lemon and ginger drizzle cake.
  • Add a dash of whisky or brandy to the drizzle and glaze to make a lemon hot toddy cake.

More Classic Vegan Cakes:

  • Vegan chocolate fudge cake
  • Vegan Victoria sponge cake
  • Vegan carrot cake loaf
  • Vegan courgette (zucchini) cake
  • Vegan coconut layer cake
  • Easy vegan ginger cake
  • Vegan biscoff banana bread
  • Easy vegan chocolate cake
  • Vegan Christmas cake
  • Vegan apple bundt cake

Close up of the end of a loaf of sliced lemon drizzle cake with lemons and crockery in the background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.
5 from 1 vote
Print

Ultimate Vegan Lemon Drizzle Cake

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze.

Course Dessert
Cuisine British, vegan
Keyword cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Cake:

  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 50 g (1/2 cup) ground almonds
  • 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
  • 1/4 tsp salt
  • finely grated zest of 3 lemons
  • 120 ml (1/2 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 100 ml (1/3 cup + 1 Tbsp + 1tsp) lemon juice
  • 1 tsp vanilla extract
  • 130 g (1/2 cup + 2tsp) vegan block butter melted and cooled slightly

Syrup:

  • 50 ml (3 Tbsp + 1 tsp) lemon juice
  • 50 g (1/4 cup) caster or granulated sugar

Icing:

  • 130 g (1 cup + 1 Tbsp) icing (powdered) sugar sifted
  • the juice of 1/2 - 1 lemon

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.

  2. Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.

  3. Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.

  4. Whisk gently until no dry lumps remain but be careful not to over-beat the batter.

  5. Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.

  6. While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

  7. Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.

  8. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

  9. Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.

vegan lemon drizzle cake pinterest image

Filed Under: Baking, Cakes, Lemon, Recipes, vegan Tagged With: classic cakes, dairy free, eggless, lemon cake, lemon drizzle cake, loaf cake, vegan cake

Vegan Courgette Cake With Lemon Glaze

August 22, 2019 by hannahhossack 2 Comments

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.

A loaf of vegan courgette cake on a sheet of baking parchment with lemons and a bowl of glaze.

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.

Close up of sliced vegan courgette loaf cake.

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.

Step 1 - squeezing the moisture out of the courgettes

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.

step 2 - mixing the batter

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.

step 3 - baking the cake

slices of courgette loaf cake on a sheet of baking parchment.

Tips:

  • 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.

A loaf of courgette cake on a sheet of baking parchment on a grey background.

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

Close up of slices of vegan courgette cake.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Close up of sliced vegan courgette loaf cake.
Print

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.

Course Dessert, Snack
Cuisine vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Courgette Cake:

  • 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

Lemon Glaze:

  • 85 g (2/3 cup) icing (powdered) sugar
  • juice of 1/2 lemon

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Whisk until well combined.

  5. Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.

  6. Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.

  7. Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

  8. 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.

  9. Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.

Recipe Notes

  • 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
  • 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.

Loaf of lemon glaze topped zucchini bread on a sheet of white baking parchment.

Filed Under: Baking, Cakes, Recipes, vegan Tagged With: courgette cake, loaf cake, zucchini bread, zucchini cake

Sweet Potato Bread With Pecan Streusel (Vegan)

September 12, 2018 by hannahhossack 7 Comments

Sweet potato bread with pecan streusel – a vegan version of the classic Autumnal loaf cake with a crisp, buttery pecan crumble topping. Eggless and dairy free.

Sweet potato bread with pecan streusel - a vegan version of the classic Autumnal loaf cake with a crisp, buttery pecan crumble topping. #vegan #fallbaking #baking #sweetpotato #streusel #coffeecake

Sweet potatoes have to be my favourite vegetable as they are just so versatile. I always have some in the vegetable bowl and cook with them at least a couple of times a week….

Read More

Filed Under: Baking, Breakfast, Cakes, nuts, Recipes, Spice, Sweet Bread and Buns, Uncategorized, vegan Tagged With: autumn, cinnamon, coffee cake, crumble, dairy free, egg free, loaf cake, snack cake, streusel, sweet potato bread, sweet potato cake, sweet potato loaf cake, vegan sweet potato bread

Toffee Apple Gingerbread Loaf

November 5, 2015 by hannahhossack 48 Comments

Toffee apple gingerbread loaf cake – Soft, moist spiced gingerbread loaf cake with apples and sticky toffee sauce, perfect for bonfire night.

Toffee apple gingerbread loaf cake, perfect for bonfire night - Domestic Gothess

I don’t think that I have ever been to a bonfire night celebration as an adult, though the holiday is tinged with nostalgia; as a child I remember being bundled up warm and heading out as a family to watch the local firework display and burning of the guy; or building a bonfire in the back garden (check for hedgehogs!) and fashioning a guy from old clothes and newspaper and then gleefully setting fire to it… …

Read More

Filed Under: Apple, Baking, Cakes, Caramel, Fruit, Ginger, Holidays, Recipes, Reviews, Spice, Uncategorized Tagged With: 5th November, apple, Bonfire night, Cake, cinnamon, ginger, gingerbread, golden syrup, Guy Fawkes night, loaf cake, spice, toffee, treacle

Lemon And Cardamom Sour Cream Pound Cake And Domestic Gothess Turns One!

August 13, 2015 by hannahhossack 35 Comments

Lemon & cardamom sour cream pound cake - Domestic GothessSomehow I have been doing this blogging thing for a year now….that’s right, it was a year ago that I clicked publish on my first (atrocious) post (and no I’m not going to link to it, if you want to see that atrocity you have to find it yourself!), though it really doesn’t feel like it has been that long. Back then I didn’t have a clue what I was doing – how to write a blog post, take decent photos, promote it, use social media effectively (still a bit clueless on that one…) or much of anything really. I have learned a vast amount since then, though there is still a long way to go… I have also baked (and eaten) a huge amount, and have hit publish on a total of 91 posts, including this one. I have gotten to know some lovely fellow bloggers, who have been nothing but helpful and supportive, worked with some great brands, and most importantly, have enjoyed (almost) every bit of it – bring on another year! I want to take a moment to thank every one of you who takes the time to read my posts, comment on them, follow me on (deep breath..) PinterestFacebookTwitterGoogle+Instagram and to share my work, I appreciate you all….

Read More

Filed Under: Baking, Cakes, Fruit, Lemon, Recipes, Spice Tagged With: Cake, cardamom, citrus, lemon, loaf cake, pound cake, sour cream, spice, sponge

Lemon And Ginger Drizzle Cake

August 6, 2015 by hannahhossack 42 Comments

Lemon and ginger drizzle loaf cake - Domestic GothessAs much as I love an impressive, multi-layered, over the top cake; for general every day cake eating you can’t beat a simple lemon drizzle loaf cake. It is fairly plain, but gloriously so, damp and sticky yet light, with a sharp lemon tang and a slightly crunchy crust. I added a bit of a ginger kick to mine – not too much, the lemon should be the predominant flavour, but enough to take it beyond the standard lemon drizzle and add a subtle warmth and depth of flavour….

Read More

Filed Under: Baking, Cakes, Fruit, Ginger, Lemon, Recipes Tagged With: afternoon tea, Cake, drizzle, ginger, lemon, loaf cake, snack, stem ginger

Mini Lime Yoghurt Loaf Cakes

April 17, 2015 by hannahhossack 39 Comments

mini lime yoghurt loaf cakesI find something very appealing about small, individually portioned baked goods; they are more delicate and dainty than full sized versions, and easier to serve. Not that I take the individually portioned bit seriously…if anything,their small size makes it easier to scoff down more than I would if I were eating a slice from a single, large cake… Especially when they are as light, moist, and fresh tasting as these little loaves are….

Read More

Filed Under: Almonds, Baking, Cakes, Cupcakes, Fruit, nuts, Recipes Tagged With: almond, Cake, citrus, cupcake, lime, loaf cake, mini cake, snack, yoghurt

Marbled Chocolate And Peanut Butter Banana Bread

January 8, 2015 by hannahhossack 56 Comments

marbled chocollate and peanut butter banana bread

I don’t really do New Years resolutions and definitely don’t buy in to the whole dieting and getting fit in January thing, because quite frankly (for me at least) it is doomed to fail. January is the worst possible month to give up hearty comfort food and force yourself out into the cold to exercise…I simply try to keep up a good level of exercise and healthy eating throughout the year. Having said that, I have been craving a lot of soups and vegetables recently so clearly my body is in need of some healthier food after indulging over Christmas…so I have resolved to try and bake things over the next few weeks that contain healthy ingredients and are a bit lower in fat and sugar. …

Read More

Filed Under: Baking, Bread, Buns and Rolls, Cakes, Chocolate, Recipes, Sweet Bread and Buns Tagged With: banana, Bread, Buns and Rolls, Buns and Rolls, Cake, chocolate, healthy, loaf cake, peanut butter, spelt, wholemeal flour

Barbadian Coconut Sweet Bread

November 19, 2014 by hannahhossack 12 Comments

barbadian coconut sweet bread

I was having a rifle through my (slightly overflowing) cupboard of baking supplies and came across a packet of desiccated coconut that had been in there for goodness knows how long and was about to go out of date; so today’s recipe is borne out of a need to use it up. I dread to think what other packets of expired ingredients are lurking at the back of the cupboard…I really should have a clear-out before it gets stocked up with Christmas baking supplies…although it feels far too early to be thinking about Christmas!…

Read More

Filed Under: Baking, Bread, Buns and Rolls, Cakes, Ginger, Recipes, Spice, Sweet Bread and Buns, Uncategorized Tagged With: Bread, Buns and Rolls, breakfast, Buns and Rolls, Caribbean, cinnamon, coconut, ginger, loaf cake, pound cake, quick bread, rum, scone, snack, sweet bread, vanilla

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Instagram

  • I've been quiet on here for a while as I just haven't had the time or energy for social media. Rest assured that I have still been working hard on recipes for the blog however! The latest recipe I have just posted is this vegan version of a traditional German stollen bread. It is rich, moist, studded with fruit, filled with marzipan and full of festive flavours. It is one of my absolute favourite Christmas treats so I'm thrilled to have perfected a vegan one (even if it did take four attempts!). What are your favourite festive bakes that you would like to see a vegan version of?

Link in profile. #whatveganseat #thebakefeed #instafood #christmasrecipes #christmasbaking #foodblogfeed #foodandwine #forkyeah #foodartblog #foodfluffer #hautecuisines #feedfeed #still_life_gallery #vegantreats #veganchristmas #veganbaking #veganbread #veganjunkfood #veganfoodlovers #veganrecipes #veganfoodshare #veganeats #vegansofinstagram #bestofvegan #stollen #breadporn #breadbaker
  • Happy weekend! If you fancy a weekend baking project then might I suggest this absolutely delicious vegan mincemeat cake? It is a wonderfully moist and flavorful cake that is great anytime but would also be perfect for using up a jar of mincemeat if you've had one too many mince pies at Christmas. It would also make a lovely alternative to a traditional Christmas cake if you aren't a fan of fruitcake. The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous 'Earl' backdrop in this photo. I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤 #bvsbackdrops 
#whatveganseat #cakelove #cakesofinstagram #cakecakecake #cakeoftheday #cakestagram #thebakefeed #instacake #bundtbakers #bundtcake #christmas #vegantreats #veganbaking #vegancake #veganjunkfood #veganuk #veganchristmas #veganfoodlovers #veganrecipes #veganfoodshare #vegansofinstagram #foodblogfeed #feedfeed @thefeedfeed #foodartblog #foodfluffer #hautecuisines #foodheaven #foodlovers #mincemeat
  • This amazing vegan lasagna is new on the blog and it is seriously good! A rich mushroom ragu is layered up with a creamy bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and pretty healthy too! Link in profile.

Also, how lovely is this backdrop from Black Velvet Styling?! @blackvelvetstyling You would never be able to tell that it is actually paper and not a beautiful rustic wooden table!

#whatveganseat #instafood #foodblogfeed #foodandwine #forkyeah #foodartblog #foodfluffer #foodstagram #foodwinewomen #foodgasm #hautecuisines #veganlife #veganfoodlovers #veganrecipes #veganfoodshare #veganeats #vegandinner #veganlasagna #vegansofig  #veganuk #veganmeal #bestofvegan #vzcomade #appetitejournal #foodiegram #veganfoodporn #healthylifestyle #feedfeed #bvsbackdrops
  • It's not long until Stir Up Sunday (24th nov this year) when you are meant to make your Christmas puddings, cakes and mincemeat, so I have just posted the recipe for this delicious vegan Christmas pudding!

It is rich, moist, boozy and very easy to make. I think that it is just as good as, if not better than, the classic suet and egg laden version! The recipe is on the blog, link in profile. #christmas #christmasrecipes #christmaspudding #stirupsunday #veganchristmas #veganpudding #vegandessert #vegantreats #veganfoodlovers #veganrecipes #veganfoodshare #veganuk #vegansofinstagram #veganeats #still_life_gallery #foodblogfeed #foodandwine #forkyeah #foodblogger #foodartblog #foodlovers #foodfluffer #sweettoothforever #vzcomade #bestofvegan #hautecuisines #feedfeed @thefeedfeed
  • Who did some baking over the weekend? I baked this delicious vegan pumpkin pie! I'm not usually a fan of pumpkin pie but this one has me totally converted, it is incredible and there is no way you would be able to guess that it is eggless and dairy free! The recipe is new on the blog, link in profile. #pumpkinrecipes #pumpkinpie #pumpkinspice #pumpkinseason #veganpumpkinpie #veganpie #thebakefeed #instafood #still_life_gallery #foodblogfeed #foodartblog #foodfluffer #foodandwine #foodlovers #feedfeed @thefeedfeed #hautecuisines #vegantreats #veganlife #veganjunkfood #veganfoodlovers #veganrecipes #veganfoodshare #veganbaking #vegandessert #vegansofig #bakedfromscratch #forkyeah #foodblogger #foodheaven #bvsbackdrops
  • This hearty vegan chilli cornbread pie is one of my favourite meals at this time of year; it is the ultimate comfort food and sure to please a crowd!

The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous backdrop in this photo (and lots of my other photos!). I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤

#bvsbackdrops #whatveganseat #veganfoodlovers #veganrecipes #veganchilli #vegancornbread #vegancasserole #veganmeal #veganfoodshare #veganeats #vegandinner #vegansofinstagram #veganuk #plantbased #bestofvegan #foodblogfeed #foodandwine #foodblogger #foodheaven #foodartblog #foodstagram #instafood #eatwelllivewell #eattheworld #healthyrecipes #healthyvegan #beautifulcuisines #forkyeah #meatfree #meatfreemeals
  • Sunday cinnamon rolls! These sticky vegan gingerbread cinnamon rolls are perfect for an indulgent autumn/winter breakfast or for snacking on while watching the fireworks on bonfire night 🎆

The recipe is new on the blog, link in profile. #cinnamonrolls #vegancinnamonrolls #gingerbread #veganbaking #veganbread #veganbreakfast #vegantreats #whatveganseat #thebakefeed #veganjunkfood #veganchristmas #veganfoodlovers #veganfoodshare #veganeats #vegansofinstagram #veganuk #instafood #foodblogfeed #feedfeed @thefeedfeed #hautecuisines #foodandwine #foodartblog #foodfluffer #sweettoothforever #forkyeah #foodheaven #foodstagram #beautifulcuisines #bvsbackdrops

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2019 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.