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Vegan courgette cake

For the courgette cake
  • 500g courgettes, washed and grated
  • 2 ripe bananas, mashed
  • 240g margarine
  • 1tsp vanilla bean paste
  • 400g caster sugar
  • 360g plain flour
  • 1tsp salt
  • 1tsp baking powder
  • 1tsp cinnamon
  • 50g pecans, roughly chopped

For the cashew nut icing 

  • 125g cashew nuts
  • 1tsp vanilla bean paste
  • 1tbsp maple syrup
  • 3 tbsp almond milk
  • juice of 1 lemon
  • 1 small courgette sliced into ribbons

For the courgette cake

  • Firstly, soak the cashews in water. They will need at least an hour.  
  • Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 900g loaf tin with greaseproof paper.
  • Place grated courgette on a tea towel and squeeze out as much moisture as you can.
  • Mix the courgette, bananas, margarine and vanilla bean paste in a large mixing bowl. Add the sugar and remaining dry ingredients and stir well.
  • Pour into the loaf tin and bake for 35 to 40 minutes until completely set.
  • It is cooked when a skewer inserted in the centre comes out clean. When ready, leave to cool on a rack.

For the cashew nut icing 

  • Drain the cashews and dry them off in a tea towel. Mix the cashews and vanilla bean paste in a blender until you have a smooth mix.
  • Add the maple syrup and almond milk and blend again. Add lemon juice to taste.
  • Blanch the courgette ribbons in boiling water for three minutes and dry in a tea towel.
  • Spread the cashew nut icing over the cooled cake and decorate with the courgette ribbons.
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