Courgette and Lemon Cake

 
 

Vegan | Serves 12

Ingredients

For the cake:

  • 150ml sunflower oil

  • 14 tbsp aquafaba

  • 225g sugar

  • 200g courgette (about 1 medium courgette)

  • 300g plain flour

  • 3 tsp baking powder

  • 1 tsp vanilla extract

  • Zest of 1 lemon

For the icing:

  • Juice of 1/2 a lemon

  • 1/2 cup icing sugar

method

  1. Preheat your oven to 180°C (or 160°C fan) and line a 32cm x 22cm traybake tin with greaseproof paper

  2. Grate your courgette and pat it dry, using a clean cloth/tea towel to gently squeeze out excess moisture. This helps prevent a soggy cake!

  3. Add the sugar and lemon zest to a large bowl and rub together with your fingers. This helps release the lemon oil to improve the overall flavour.

  4. Add the oil, aquafaba, and vanilla extract to the bowl with the sugar and whisk until the mixture is noticeably thickened, well combined, and lighter in texture. You can do this with an electric whisk or by hand.

  5. Fold in the flour and baking powder until combined.

  6. Add the grated courgette and mix well.

  7. Pour the cake mix into the prepared tin and spread it out to the corners.

  8. Bake for 30-35 minutes until cooked through. Test with a skewer after 30 minutes - if it comes out clean, the cake is ready to take out, or if it’s still a bit gooey leave the cake for another 5 minutes.

  9. Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

  10. Meanwhile, mix together the lemon juice and icing sugar, adding more juice/icing sugar if needed until you reach the right consistency - you want your icing to be thickish but still runny enough to drizzle.

  11. Once the cake is cool, drizzle it with the icing. You could also add other decorations e.g. candied lemon peel or chopped nuts.

  12. Slice and enjoy!

notes

Storage: This cake will keep for up to 5 days in an airtight container.

Freezing: This cake is suitable for freezing and will keep in the freezer for up to 3 months. We recommend freezing without icing - you can always add this when you defrost the cake to serve.

Variations: For a gluten-free version try swapping the plain flour for almond flour.