When it comes to satisfying your sweet tooth while sticking to a healthy lifestyle, the Vegan Courgette Cake is a fantastic choice. This delightful cake is not only moist and tender but is also packed with flavors that are guaranteed to please everyone at the table. Made with grated zucchini, this cake surprises many with its deliciously rich texture and subtle sweetness, making it an ideal treat for breakfast, an afternoon snack, or even dessert.
The real beauty of the Vegan Courgette Cake lies in its simplicity. With ingredients that you can easily find in your pantry and a quick preparation process, this recipe is both approachable for novice bakers and satisfying for seasoned chefs. Not only does it showcase the versatility of zucchini, often relegated to savory dishes, but it also brings together the comforting flavors of cinnamon and crunchy walnuts, elevating the cake to a new level of deliciousness.
Let’s not forget, this cake is entirely plant-based, making it suitable for those following vegan diets or anyone looking to incorporate more plant-based foods into their meals. Indulging in a slice of this Vegan Courgette Cake means you can enjoy a tasty treat without the guilt. So, roll up your sleeves, gather your ingredients, and get ready to make a cake that will become a staple in your recipe collection!
Why You’ll Love This Vegan Courgette Cake
- Moist and Flavorful: Grated courgettes keep this cake incredibly moist, while cinnamon adds warmth and depth.
- Simple Ingredients: All you need are pantry staples, allowing for quick preparations without any fuss.
- Versatile: Perfect for breakfast, snacks, or dessert, making it a versatile addition to your menu.
- Nutritious: Packed with nutrients from zucchini and walnuts, it’s a guilt-free indulgence.
- Easy to Make: The straightforward instructions make this recipe suitable for bakers of all skill levels.
Preparation Phase & Tools to Use
Before you dive into baking your Vegan Courgette Cake, it’s essential to prepare both your kitchen and tools to ensure a successful outcome. Start by collecting all the necessary ingredients and measuring them out neatly. This step will streamline your cooking process and prevent any last-minute scrambles. You’ll need a large mixing bowl, a whisk, and a spatula for mixing. Additionally, a 9×5-inch loaf pan is required, which should be greased or lined with parchment paper for easy cake removal after baking.
Don’t forget to preheat your oven to 350°F (175°C) at this stage, as this can often be overlooked, leading to uneven baking. Having everything set up in advance allows you to focus on the mixing and baking process without interruptions. If you have a box grater, that will come in handy for shredding the courgettes. Make sure to squeeze out the excess water from the grated zucchini to prevent your cake from becoming too soggy.
Ingredients
- 2 cups courgettes, grated
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This is a crucial step as it will ensure your cake bakes evenly and achieves that perfectly moist interior. While the oven is heating, prepare your loaf pan by greasing it or lining it with parchment paper, allowing for an easy release once the cake is baked.
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 mixture will form the base of your cake, and whisking helps to aerate the flour, ensuring a light and fluffy result.
Step 3: Prepare the Courgettes
Grate the courgettes using a box grater or food processor. After grating, it’s essential to squeeze out any excess moisture from the courgettes. This step is vital to prevent your cake from becoming overly soggy, which would affect its texture.
Step 4: Combine the Wet Ingredients
In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. The acid from the apple cider vinegar will react with the baking soda, creating a light and fluffy cake. Make sure everything is well combined for a uniform batter.
Step 5: Combine Wet and Dry Mixtures
Gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold everything together carefully. Be cautious not to overmix; stir just until you can no longer see any dry flour. This will help maintain the cake’s tender texture.
Step 6: Add Courgettes and Walnuts
Add the grated courgettes and chopped walnuts to the batter, folding them in gently until evenly distributed. This is where you’ll see the delightful flecks of green and the crunch of walnuts come into play, contributing both flavor and texture.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to avoid overcooking.
Step 8: Cool Down and Serve
Once baked to perfection, allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This step is essential as it prevents the bottom from becoming soggy. Slice and serve your Vegan Courgette Cake plain, or enhance it with vegan cream cheese or nut butter for an added layer of flavor.
Variations
- Protein: Add a protein boost by mixing in some plant-based protein powder into the batter.
- Vegetables: Experiment with adding other grated vegetables, like carrots or pumpkin, for different flavors.
- Spices: Enhance the flavor profile by incorporating spices such as nutmeg or ginger.
Cooking Notes
- Make sure your baking powder and soda are fresh to ensure proper leavening.
- Store any leftover cake in an airtight container to maintain moisture.
Serving Suggestions
- Pair it with a hot cup of coffee or tea for a delightful morning treat.
- Top it with fresh fruit like berries or banana slices for a fresh serving option.
Tips
- Ensure your zucchinis are thoroughly rinsed and dried before grating to avoid any dirt.
- For added texture, toast the walnuts before mixing them into the batter.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: Approximately 200 per slice
- Protein: 3 grams
- Sodium: 150 mg
FAQs
Can I substitute almond milk with other non-dairy milk?
Absolutely! You can use oat milk, soy milk, or any other non-dairy alternative you prefer.
How do I store the Vegan Courgette Cake?
Store the cake in an airtight container at room temperature for a couple of days or in the fridge for up to a week.
Can I freeze the Vegan Courgette Cake?
Yes, you can freeze it! Just wrap slices tightly in plastic wrap and store them in a freezer bag for up to three months.
What can I use instead of walnuts?
If you’re allergic to nuts, feel free to leave them out or substitute them with seeds like sunflower or pumpkin seeds.
Conclusion
This Vegan Courgette Cake is more than just a treat; it’s a versatile, healthy option for any gathering or quiet morning at home. Its moist texture, deliciously sweet notes, and the crunch of walnuts create a delightful experience for your taste buds. Baking this cake is straightforward, and with endless variations, it promises to be a dish you’ll return to time and time again. We encourage you to try it out, share your results with us, and don’t hesitate to experiment with additional flavors or toppings. Happy baking!
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Vegan Courgette Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Vegan Courgette Cake is a moist and delicious treat that’s perfect for any occasion.
Ingredients
- 2 cups courgettes, grated
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl.
- Grate the courgettes and squeeze out excess moisture.
- Combine wet ingredients in a separate bowl.
- Mix wet and dry ingredients together.
- Add courgettes and walnuts to the batter.
- Bake for 50-60 minutes.
- Cool down and serve.
Notes
Store leftover cake in an airtight container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
Nutrition
- Calories: 200 kcal per slice
- Sodium: 150 mg
- Protein: 3 g