Vegan Courgette Cake

Ingrédients

• 350 g (12.3 oz) courgette (zucchini) (about 2 medium)
• finely grated zest of 2 lemons
• 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
• 80 g (1/3 cup + 1 Tbsp) caster sugar
• 120 ml (1/2 cup) sunflower oil
• 60 ml (1/4 cup) unsweetened non-dairy milk (I used soy)
• 60 ml (1/4 cup) lemon juice
• 260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 85 g (2/3 cup) icing (powdered) sugar
• juice of 1/2 lemon

Préparation

1. 1

   Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.

2. 2

   Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.

3. 3

   Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.

4. 4

   Whisk until well combined.

5. 5

   Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.

6. 6

   Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.

7. 7

   Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

8. 8

   Once the cake is cool, sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick but pourable glaze.

9. 9

   Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.