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Love baking but looking for a plant-based treat? This vegan courgette cake with a simple, tangy lemon glaze is perfect for satisfying your sweet tooth. Not only does it make use of a courgette glut, but it’s also surprisingly moist and delicious, with flavors that blend beautifully for an unforgettable dessert.

In this guide, I’ll show you how to make this cake step by step. Whether you’re a beginner or a seasoned baker, this recipe is simple, quick, and packed with tips to ensure you achieve that perfect bake every time.

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Why Courgette in a Cake?

You might be wondering: Why add a vegetable like courgette to dessert? Don’t worry—you won’t even taste it! Courgette adds incredible moisture to the cake without making it soggy. Think of it like the magic ingredient that keeps your cake from drying out.

It’s the same reason we love using grated carrots in carrot cake or zucchini in zucchini cake. Plus, it’s a great way to use up extra courgettes when you have a garden glut.

Vegan Courgette Cake with Lemon Glaze and Chocolate Swirls

Recipe by chefCourse: vegan cake, cake

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

260

kcal

Learn how to make a moist and flavorful vegan courgette cake with a tangy lemon glaze. This easy step-by-step recipe is perfect for plant-based baking lovers.

Ingredients

For the Cake:
1 ½ cups (190g) all-purpose flour (or gluten-free alternative)
¾ cup (150g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 medium courgette, grated (about 1 cup)
½ cup (120ml) vegetable oil
½ cup (120ml) plant-based milk (soy or almond recommended)
Zest of 1 lemon
1 tsp vanilla extract
For the Lemon Glaze:
¾ cup (90g) icing sugar
2 tbsp fresh lemon juice

Step-by-Step Instructions to Make the Best Vegan Courgette Cake

Step 1: Prepare the Courgette
Wash the courgette thoroughly and pat dry.
Grate it finely using a box grater.
Place the grated courgette in a clean cloth and gently squeeze out excess moisture to avoid a soggy cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This step helps create a light and fluffy cake texture.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the grated courgette, vegetable oil, plant-based milk, lemon zest, and vanilla extract. Stir until well blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Gently fold until you have a smooth batter without overmixing.
Step 5: Prepare the Cake Tin
Grease a loaf tin with a bit of oil or line it with baking paper.
Pour the batter evenly into the prepared tin.
Step 6: Bake the Cake
Preheat the oven to 180°C (350°F).
Bake for 40–50 minutes or until a skewer inserted into the center comes out clean.
Step 7: Prepare the Lemon Glaze
While the cake cools, mix the icing sugar with lemon juice until smooth and runny.
Step 8: Assemble the Cake
Once the cake has cooled completely, drizzle the glaze evenly over the top.
Allow the glaze to set before slicing.
Step 9: Serve and Enjoy
Cut into slices and serve with a cup of tea or coffee.

Nutrient Table per 100g Serving

Nutrient	Amount
Calories	260 kcal
Carbohydrates	35g
Protein	3g
Fat	12g
Fiber	1.5g
Sugar	21g
Sodium	180mg

Key Ingredients You’ll Need

Here’s what goes into this fantastic vegan courgette cake recipe:

Medium courgette (grated): Adds moisture and subtle texture to the cake
Flour: Regular or gluten-free options work well
Sugar: Balances flavors; you can use cane sugar for a natural option
Wet ingredients: Such as a bit of oil for richness
Lemon zest and lemon juice: Adds brightness and tang
Baking powder and baking soda: Helps the cake rise
Icing sugar: Essential for a smooth lemon glaze

How to Make a Simple Lemon Glaze

Creating the perfect lemon glaze is as easy as mixing icing sugar and lemon juice until smooth. Once the cake has cooled completely, drizzle the glaze over the top for that tangy, sweet finish.

Tips for the Perfect Courgette Cake

How to Ensure Your Cake is Moist

Use freshly grated courgette instead of pre-grated for maximum moisture.
Don’t skip the step to squeeze the courgette; this prevents the batter from being too wet.
Measure your wet ingredients and sift dry ingredients properly to achieve a fluffy cake.

Avoiding a Soggy Cake

Ensure your oven is preheated to the correct temperature.
Bake until a skewer inserted into the center comes out clean.
Allow the cake to cool in the loaf tin for 10 minutes before transferring to a wire rack.

Vegan Chocolate Courgette Cake Variation

Want to switch things up? Add chocolate chips or cocoa powder to transform this into a decadent vegan chocolate courgette cake.

The rich chocolate flavor pairs surprisingly well with the natural sweetness of courgette.

Flavors to Experiment With

Swap lemon zest for lime zest for a tropical twist.
Add a handful of nuts or dried fruits for extra texture.
Top with a simple lemon icing or a chocolate drizzle for more indulgence.

FAQs About This Recipe

Q: Can I make this cake gluten-free?
A: Absolutely! Simply substitute the regular flour for a good-quality gluten-free flour blend.

Q: How do I store this cake?
A: Store it in an airtight container for up to three days to keep it fresh.

Q: Can I freeze the cake?
A: Yes, this cake freezes well. Wrap individual slices tightly in plastic wrap and freeze for up to a month.

Q: Can I taste the courgette?
A: Nope! The flavor is subtle and blends beautifully with the lemon.

Q: Why is my cake not rising?
A: Ensure your baking powder and baking soda are fresh. Mixing wet and dry ingredients too vigorously can also deflate the batter.