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.
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.
Share via:
ADVERTISEMENT
