Vegan Courgette Cake Food

VEGAN COURGETTE CAKE

Vegan courgette cake image

Use up a glut of courgettes and bake this vegan loaf cake with tangy lemon drizzle. Ideal for a coffee morning or afternoon tea

Provided by Ailsa Brown

Categories Afternoon tea, Dessert

Time 1h25m

Yield Makes 10-12 slices

Number Of Ingredients 9

Ingredients

80g vegan butter block, softened, plus extra for the tin
175g golden caster sugar
2 lemons, zested, 1 juiced
100ml plant milk (we used oat)
100g ground almonds
175g self-raising flour
½ tsp baking powder
175g courgettes, coarsely grated
200g icing sugar

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Beat together the vegan butter block, sugar and lemon zest until combined. Add the plant milk and beat slowly to combine. Add the ground almonds, flour and baking powder, along with the grated courgette, and stir to combine. Spoon the batter into the prepared tin (it will be quite thick) and level the top. Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely in the tin.
To make the icing, sieve the icing sugar into a bowl and add 1 tbsp of the lemon juice and stir to combine. Add a little more lemon juice if needed, ½ tsp at a time, until you reach your desired consistency. Remove the cake from the tin and drizzle over the icing, allowing it to drip down the sides. Leave to set for 20-30 mins. Cut into slices to serve.

Nutrition Facts : Calories 286 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium

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