Vegan Courgette Cake Recipe

Introduction

An indulgent yet nutritious dessert? Maybe a vegan courgette cake is the answer. It is an incredibly moist, flavorful cake packed with zucchini (courgette) and absolutely does not sacrifice on taste. If you are into healthy, plant-based sweet treats or looking for an easy but interesting way to clear our courgettes out of your fridge, I recommend giving this cake a go.

This cookie recipe is not only vegan (so it contains no animal products like dairy or eggs), but also simple, easy ingredients you’d most likely already find at the super market. This cake is ideal for those of you who are vegan, but also any others that just want to start introducing fewer animal products wherever possible.

So, what exactly is a Vegan Courgette Cake?

The vegan courgette cake is a plant-based version of the traditional non-vegan zucchini bread, containing no eggs or anything from animals. In this cake (and many others) I use courgettes which do not only add moisture but a mild sweetness that pairs beautifully with the rest of ingredients.

Zucchini cakes are so gushy and delicious, this vegan one still has that fudgy softness to it without using eggs or butter. Our secret for making each bite feel like a little piece of heaven is to use plant-based milk and oil, which lend the fluffy texture we all know happiness tastes like.

Why Use Courgettes in Baking?

If you have never baked with zucchini, or courgette – as they are known in the UK — before then it might seem like a strange thing to be using in desserts. Zucchinis also have a high water content so they do not make your cake bloodless and dry. Another plus when it comes to broccoli sprouts is the mild taste that makes them perfect for all types of recipes (sweet or savory) because they can easily be added to a smoothie, yogurt bowl, oatmeal without being detected.

And courgettes are even healthy! Packed with vitamins, vitamin C in particular (especially from citrus fruits), fiber and virtually calorie-free. Compared to the alternatives, putting them in a cake makes it somewhat healthier and better for you so we see this as an excuse to eat dessert.

Vegan Courgette Cake Ingredients

To bake this vegan courgette cake you will need:

1 teaspoon of grated courgette (about 2 medium zucchini)

2 cups all-purpose flour

1 cup of granulated sugar (or coconut for a healthier option)

1/2 cup vegetable oil (or melted coconut oil)

Purely Elizabeth ½ cup plant-based milk (we used almond)

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

Vegan Ingredient Substitutes

To make it vegan, we replace ingredients like eggs and dairy with plant-based versions. But we replace eggs with courgettes for moisture and binding. We use almond or soy milk instead of dairy milk and coconut oil or vegetable oils for butter. It doesn’t affect the texture at all but makes it 100% vegan friendly only with these swaps.

Tools You’ll Need

Mixing bowls

Grater (for the courgettes)

A whisk and a spatula

Cake pan (8 or 9-inch round or square)

Oven and cooling rack

Vegan Courgette Cake Recipe (Step-by-​step )

Let’s dive into the recipe! Make your own vegan courgette cake in these simple steps.

Time Required: 5minutesServes: Two portions

Prep time: 20 minutes

Cook time: 40-45 minutes

Serving size: 8-10 slices

How to Make Banana BreadSo start with step 1, Continue For Step 2: The IngredientsStep-by-Step RecipeSetTitle(Toggle)For the ultimate banana bread recipe that everyone will love be sure you preheat and prepare your loaf pan beforehand.

Preheat oven to 350°F (175°C). Next, as the oven heats up begin to grease and flour your cake pan in order that when the cakes done it will pop right out with ease.

Combine the dry ingredients

In a large mixing bowl whisk together the flour, sugar, baking powder,baking soda,cinnamon,nutmeg and salt. This dry mixture is the foundation of your cake batter.

In the mixing bowl combine wet ingredients

Mix all the plant-based milk, oil and vanilla extarct in another mixing bowl. Slowly combine the wet and dry ingredients, but do not overmix. Do not overmix, it will make the cake dense.

Step 4: Grate and Fold the Courgettes

Now grate your courgettes using a box grater or food processor. Note: do not bother to peel; skins(on average), skins will be a brilliant color(at least) and full of nutrients. Finely grate, then stir gently into the batter. A good deal of moisture with be released here and the courgettes will become soft too making them tender.

Step 5: Baking the Cake

Spread the batter into cake pan prepared with cooking spray. Place in the preheated oven for 40 to45 minutes, or until a toothpick inserted into the center comes out clean. But watch it, as oven temps can vary by a degree or two.

Step : Let the Cake Cool and Frosting Options

After the cake is baked, let it rest in the baking pan about 10 minutes then place on a wire rack to cool. You can use one of these vegan frosting recipes as the top layer.

Vegan cream cheese frosting — vegan cream cheese + powdered sugar, splash of plant based milk to make it tangy and sweet.

Lemon Glaze: You can also easily replace the glaze with a simple powdered sugar and lemon juice mixture.

Top Tips when making this Vegan Courgette Cake

Lemon zest gives it a zesty flavor.

Add chocolate chips or chopped walnuts, if desired.

It can be made gluten-free by simply swapping the flour for a good gf blend.

How to Keep and Freeze a Vegan Zucchini Loaf

Keep in an airtight container at room temp for up to 3 days or refrigerate it which would make the cake last until about one week. You can also freeze it! Individually wrap slices in plastic and freeze for up to 3 months.

Why You Should Be Baking Vegan Courgette Cake

Made with natural ingredients such as zucchinis, plant-based milk and oils this cake is a nutritious alternative to the usual sugar-filled kind. Zucchini is rich in vitamins and fiber, serving as an excellent heart-healthy dessert with the help of low cholesterol and saturated fats plant-based alternatives.

Conclusion

This vegan zucchini cake is a must-try treat for both those who are on plant-based diets and non-vegan eaters. Simple to make, super moist and packed with tons of flavor plus you can easily customize it just the way you like. Not to mention another sneaky way to eat a bit more veggies!

FREQUENTLY ASKED QUESTIONS (FAQS)

Is it possible to turn this into a gluten free cake?

Yes! All you have to do is use a gluten-free flour blend in place of regular all-purpose.

How to not make the cake wet with courgettes?

Take a clean kitchen towel and squeeze the water out of your grated courgette

What other vegan cake ingredients can I use in a place of sweet pumpkin?

You could substitute by using carrots, beets or sweet potatoes.

Can I use whole wheat flour?

Yep, but it will result in a denser cake. Balance it out with half whole wheat and half all-purpose flour instead.

How long does the cake last?

In an airtight container: for 3-5 days or frozen up to 3 months.