Vegan Courgette Cake
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 1hr 50mins
-
- Serves
- 10
-
- Calories
- 412
Use up any leftover courgettes 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 Nov 12, 2025
Ingredients
-
- Lemon
- 3
-
- Pistachios
- 100 g
-
- Zucchini
- 175 g
-
- Vegan butter
- 80 g
-
- Golden caster sugar
- 175 g
-
- Oat milk
- 100 ml
-
- All purpose flour
- 170 g
-
- Baking powder
- 1 teaspoon
-
- Ground almonds
- 100 g
-
- Icing sugar
- 200 g
-
- Lemon juice
- 5 tablespoons
Tools
-
Oven
-
Kenwood Chef
-
Loaf pan (900g) - 20cm (8")
-
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