Spiced Courgette (Zucchini) Cake (vegan)
Spiced courgette cake - this delicious vegan zucchini cake is a great way of using up excess courgettes. It is incredibly moist, soft, warmly spiced and very, very more-ish!
Servings 10 people
Equipment
- 2 lb loaf tin
Ingredients
- 350 g (12 ½ oz) coarsely grated courgette (zucchini) (about 2 medium/large)
- 150 g (¾ cup) light brown soft sugar
- 110 g (½ cup) neutral oil (I use olive)
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
- 150 g (1 cup) sultanas
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 2 lb loaf tin with baking paper.
- Coarsely grate the courgettes then weigh out 350g into a large bowl, do not squeeze it out.350 g (12 ½ oz) coarsely grated courgette (zucchini) (about 2 medium/large)
- Stir in the sugar, oil, vinegar and vanilla extract.150 g (¾ cup) light brown soft sugar, 110 g (½ cup) neutral oil (I use olive), 2 teaspoons vanilla extract, 1 teaspoon vinegar
- Stir in the cinnamon, nutmeg, allspice, baking powder, bicarbonate of soda and salt, followed by the flour, making sure there are no dry lumps.3 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt, 300 g (2 ½ cups) plain (all-purpose) flour
- Gently fold though the sultanas.150 g (1 cup) sultanas
- Pour the batter into the prepared tin and spread it level. Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Cover loosely with tin foil towards the end of cooking if the top starts to get too dark.
- Leave the cake to cool in the tin before slicing.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- It is especially important that you weigh out the courgette after grating it. Most of the liquid in this cake comes from the courgette so if you have too much or too little it will make it either too soggy or too dry.