If you’ve never tried baking with courgettes, you are in for a delightful surprise with this Vegan Courgette Cake Recipe. It’s moist, subtly spiced, and packed with wholesome goodness that makes every bite feel like a warm, comforting hug. Perfectly balancing the natural sweetness from courgettes and sugar, combined with crunchy walnuts, this cake is a showstopper whether for a casual snack, afternoon tea, or a plant-based dessert everyone will rave about.
Ingredients You’ll Need
Gathering simple, everyday pantry staples is what makes this Vegan Courgette Cake Recipe so approachable. Each ingredient works together to create wonderful texture, flavor, and that irresistible soft crumb you’ll love.
- Courgettes: 2 cups grated, the star ingredient adding moisture and subtle earthiness to the cake.
- Plain Flour: 2 cups to provide structure and a tender crumb.
- Baking Powder: 2 teaspoons for that perfect rise and fluffiness.
- Baking Soda: 1 teaspoon to react with apple cider vinegar and lighten the batter.
- Salt: 1/2 teaspoon boosts all the flavors in the cake.
- Sugar: 3/4 cup for balanced sweetness without overpowering the courgettes.
- Vegetable Oil: 1/3 cup keeps the cake moist and tender throughout.
- Almond Milk: 1 cup adds creaminess and binds ingredients while keeping it vegan.
- Apple Cider Vinegar: 1 tablespoon reacts with baking soda, helping the cake rise beautifully.
- Vanilla Extract: 1 teaspoon introduces a subtle warmth and depth of flavor.
- Ground Cinnamon: 1 teaspoon for inviting spice notes that complement the courgette perfectly.
- Walnuts: 1/2 cup chopped to infuse crunch and a lovely nutty richness.
How to Make Vegan Courgette Cake Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 350°F (175°C) and preparing a 9×5-inch loaf pan by greasing it well or lining it with parchment paper. This ensures your cake comes out cleanly without sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the plain flour, baking powder, baking soda, salt, sugar, and ground cinnamon. This blend creates the foundation of flavors and helps your cake rise perfectly while getting that lovely hint of spice.
Step 3: Prepare the Courgettes
Grate your courgettes and gently squeeze out any excess water with your hands or a clean towel if they seem very watery. This step is important to keep your cake moist but not soggy.
Step 4: Combine the Wet Ingredients
In a separate bowl, stir together almond milk, vegetable oil, apple cider vinegar, and vanilla extract. The apple cider vinegar will react with the baking soda to make the batter light and airy.
Step 5: Bring It All Together
Pour the wet ingredients into the dry mix and fold gently until just combined. Then, fold in the grated courgettes and chopped walnuts, distributing them evenly without overmixing, which keeps the cake tender and fluffy.
Step 6: Bake Your Cake
Pour your batter into the prepared loaf pan and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. This baking time develops that perfect crust while keeping the inside moist and flavorful.
Step 7: Cool and Enjoy
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling slightly makes slicing easier and lets all those delicious flavors settle in.
How to Serve Vegan Courgette Cake Recipe
Garnishes
A simple dusting of powdered sugar creates a charming presentation, or spread a luscious layer of vegan cream cheese for creamy tang. Toasted nuts on top add an extra crunch and visual appeal.
Side Dishes
This cake pairs beautifully with a cup of your favorite tea or coffee, making it an ideal afternoon treat. For a brunch spread, serve alongside fresh fruit or a dairy-free yogurt for a balanced plate.
Creative Ways to Present
Try slicing the Vegan Courgette Cake Recipe and serving it with vegan ice cream or a drizzle of maple syrup. You could also turn it into mini cupcakes for a fun, shareable dessert at parties.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to three days. This keeps the cake moist and fresh without refrigeration.
Freezing
This cake freezes beautifully! Wrap cooled slices individually in plastic wrap and place them in a freezer bag for up to three months. Thaw at room temperature before serving.
Reheating
Warm slices gently in a toaster oven or microwave for 15–20 seconds to revive that fresh-baked warmth and softness. It tastes just as delightful as freshly baked!
FAQs
Can I substitute almond milk with another plant-based milk?
Absolutely! Soy, oat, or coconut milk work wonderfully in this recipe and may slightly alter the flavor, but maintain the moisture perfectly.
Do I really need to squeeze out the courgette water?
Yes, removing excess moisture ensures your cake bakes properly without becoming soggy or dense, keeping the crumb just right.
Can I use other nuts instead of walnuts?
Feel free to swap walnuts for pecans, almonds, or even sunflower seeds if you prefer. Each will add its own lovely texture and flavor.
Is this recipe gluten-free?
This recipe uses plain flour, which typically contains gluten. To make it gluten-free, use a certified gluten-free flour blend but check that the baking powder and soda are gluten-free too.
How long will this cake stay fresh?
Stored in an airtight container, this Vegan Courgette Cake Recipe stays fresh for up to three days at room temperature and up to a week if refrigerated.
Final Thoughts
Whipping up this Vegan Courgette Cake Recipe is like sharing a slice of joy with friends and family. Its tender crumb, subtle spices, and wholesome ingredients make it one of those desserts you’ll want to keep coming back to. Give it a try—you might just find your new favorite vegan treat!
Print
Vegan Courgette Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Courgette Cake is a moist and flavorful plant-based loaf perfect for breakfast or dessert. Made with grated courgettes, warm cinnamon, and crunchy walnuts, it combines wholesome ingredients with a tender crumb. Sweetened with sugar and enhanced with vanilla and apple cider vinegar, this cake is baked to golden perfection and suitable for vegans seeking a delicious treat.
Ingredients
Dry Ingredients
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Main Ingredient
- 2 cups courgettes, grated
Add-ins
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, baking soda, salt, sugar, and ground cinnamon thoroughly to ensure even distribution.
- Prepare the courgettes: Grate the courgettes finely and, if they release a lot of water, gently squeeze out the excess moisture to avoid a soggy cake.
- Mix wet ingredients and combine: In a separate bowl, stir together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour this wet mixture into the dry ingredients and fold gently until just combined. Then fold in the grated courgettes and chopped walnuts carefully.
- Pour and bake: Transfer the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Serve: Slice the cake and enjoy it plain or with optional vegan cream cheese or nut butter for added richness.
Notes
- Squeezing excess water from the courgettes helps keep the cake from becoming too moist.
- Make sure to not overmix the batter once the wet ingredients are added to avoid a dense texture.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Walnuts can be swapped with pecans or omitted if preferred.
- For a nut-free version, simply leave out the walnuts and consider adding seeds like pumpkin or sunflower seeds instead.
