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
Scale
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.