Vegan Zucchini Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 50mins
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- Serves
- 10
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- Calories
- 412
Use up any leftover zucchini and reduce food waste by making this delicious and flavourful vegan loaf cake drizzled with a tangy lemon icing and finished with a crunchy pistachio topping for some added crunch. This cake is dairy-free, egg-free, and is suitable for vegans. Store it covered at room temperature for up to three days.
recipe updated 12 Nov. 2025
Ingredients
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- Lemon
- 3
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- Pistachios
- 100 g
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- Zucchini
- 175 g
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- Vegan butter
- 80 g
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- Golden caster sugar
- 175 g
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- Oat milk
- 100 ml
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- Plain flour
- 170 g
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- Baking powder
- 1 teaspoon
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- Almond meal
- 100 g
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- Icing sugar
- 200 g
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- Lemon juice
- 5 tablespoons
Tools
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Oven
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Kenwood Chef
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Loaf pan (900g) - 20cm (8")
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Serving plate
Step preview
- Make the cake:
- Preheat the oven - 180ºC
- Grease a loaf tin and line with parchment paper
- Fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix - 3 minutes, speed 2
- While the machine is running, slowly pour milk and mix – 1 minute, speed 1
- Then add the next ingredient
- Add the next ingredients
- Mix – 1 minute, speed Min
- Transfer the mixture into the tin and level off with a spatula
- Bake until a skewer inserted comes out clean – 50 minutes, 180ºC
- Remove from the oven and let cool – 10 minutes
- Transfer to a wire rack and let cool completely
- Now, make the lemon icing:
- Clean the appliance bowl and fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix - 2 minutes, speed Min
- Place the cake on a serving place
- Drizzle the lemon icing over the top of the cake
- Decorate with the ingredients
- Let set – 20 minutes
- Serve