Deliciously Moist Vegan Spiced Courgette (Zucchini) Cake: An Easy Plant-Based Recipe
Are you searching for a delightful way to use up that abundant harvest of courgettes (or zucchinis, as they’re known across the pond)? Look no further! This **deliciously moist vegan spiced courgette cake** is not only an excellent solution for your garden surplus but also a truly irresistible treat. It’s incredibly soft, wonderfully aromatic with a blend of warm spices, and so deliciously “more-ish” that you’ll find it hard to stop at just one slice.
Beyond its fantastic taste and texture, this vegan zucchini cake stands out for its simplicity. Crafted with just a few readily available ingredients, it proves that plant-based baking can be both effortless and spectacularly rewarding. Whether you’re an experienced vegan baker or new to the world of dairy-free desserts, this recipe promises a stress-free experience with incredibly satisfying results.
Why You’ll Love This Vegan Spiced Courgette Cake
This recipe is a true gem, perfect for anyone looking for a wholesome yet indulgent treat. Here’s why this vegan courgette (zucchini) cake will quickly become a favorite in your household:
- Incredibly Moist & Tender: The secret to its unparalleled moisture is the grated courgette itself. As it bakes, the vegetable releases moisture, keeping the cake wonderfully soft and preventing it from drying out.
- Warmly Spiced Perfection: A comforting blend of cinnamon, nutmeg, and allspice infuses the cake with a delightful aroma and a rich, cozy flavor profile that’s perfect for any season, especially autumn.
- Effortlessly Easy: With straightforward instructions and common pantry staples, this recipe is designed for ease. Even beginner bakers can achieve fantastic results with this simple vegan cake.
- Hidden Vegetable Goodness: Courgettes are a relatively bland vegetable, making them a superb “secret” ingredient. They add moisture and texture without imparting any discernible vegetable flavor, making this a great way to sneak some extra greens into your diet (or your kids’!).
- Versatile Snacking Loaf: This plant-based zucchini cake is robust enough to be a hearty breakfast alongside your coffee, a delightful afternoon snack with a cup of tea, or a simple yet elegant dessert.
- Dairy-Free & Egg-Free: Being entirely plant-based, this cake is suitable for vegans and those with dairy or egg allergies, proving that you don’t need animal products to create an utterly delicious and satisfying bake.
Whether you’ve been blessed with an abundance of courgettes from your garden or simply crave a wholesome and flavorful cake, this recipe is your ideal companion. It transforms a humble vegetable into a star ingredient, resulting in a simple yet sophisticated loaf that pairs beautifully with a warm beverage.
Ingredient Spotlight: What Makes This Vegan Zucchini Cake Shine
Every ingredient in this spiced courgette cake plays a vital role in achieving its perfect texture and flavor. Understanding their purpose can help you customize the recipe and ensure baking success for this moist vegan treat.
- Courgette (Zucchini): The star of the show! It’s crucial to weigh your grated courgette carefully, rather than just using a subjective “one courgette” measurement. This precision ensures consistent moisture levels in your cake. You don’t need to peel it – the skin grates finely and adds a touch of fiber and color. Importantly, **do not squeeze out the excess liquid** from the grated courgettes; this liquid is essential for the cake’s signature moistness. Using a regular-sized grater will yield the best texture, as finely grated courgette can become too mushy, while too coarse might leave noticeable chunks.
- Oil: A neutral-flavored oil is recommended to allow the spices and courgette’s subtle essence to shine through. Options like mild olive oil (not extra virgin, which can be too strong), sunflower oil, rapeseed oil (also known as canola oil), or avocado oil are all excellent choices. These oils contribute significantly to the cake’s tender crumb and overall moistness, ensuring a luscious texture without introducing overpowering flavors.
- Sugar: Light brown soft sugar is my preferred choice for this recipe. Its fine texture and higher molasses content not only add a deeper, caramel-like sweetness but also contribute significantly to the cake’s moistness and rich golden-brown color. Dark brown sugar can also be used for an even more pronounced molasses flavor, or you can opt for granulated sugar if that’s all you have, though it might result in a slightly less moist cake.
- Cider or White Wine Vinegar: Don’t skip this! A small amount of acid, like vinegar or lemon juice, is crucial in vegan baking. It reacts with bicarbonate of soda (baking soda) to create carbon dioxide gas, which helps the cake rise beautifully and achieve a light, airy texture. Rest assured, you won’t taste the vinegar in the final product; its role is purely chemical. Lemon juice is a perfectly acceptable substitute if vinegar isn’t on hand.
- Vanilla Extract: A dash of good quality vanilla extract enhances the overall flavor profile of the cake, complementing the warm spices beautifully. It adds an extra layer of complexity and aroma, making the cake even more inviting. While it elevates the taste, the cake will still be delicious if you need to omit it.
- Plain Flour (All-Purpose Flour): Standard plain (all-purpose) flour provides the ideal structure and tenderness for this cake. I strongly advise against swapping it for wholemeal (whole wheat) flour, as its higher protein content and coarser texture can make the cake significantly denser and heavier, altering the desired light crumb. If experimenting with gluten-free flour blends, ensure they contain xanthan gum or add a small amount (about ¼ teaspoon per cup of flour) to prevent crumbly results.
- Baking Powder and Bicarbonate of Soda (Baking Soda): This dynamic duo provides the perfect leavening for a beautifully risen and light cake. Baking powder acts quickly upon mixing, while baking soda reacts with the vinegar/acid during baking, ensuring a consistent and impressive rise. This combination also contributes to the cake’s wonderfully soft, tender crumb.
- Spices: The warm heart of this cake! Cinnamon, nutmeg, and allspice create a wonderfully fragrant and comforting flavor that is signature to spiced cakes. Feel free to adjust the quantities to your taste or substitute with a pre-made spice blend like pumpkin pie spice or apple pie spice for convenience. A touch of ground ginger or cloves could also be a delicious addition for an extra kick of warmth.
- Sultanas: These sweet, plump dried grapes add delightful bursts of sweetness and a lovely chewiness throughout the cake. They can easily be swapped for other dried fruits such as raisins, chopped dates, dried cranberries (for a tart contrast), or even chopped dried apricots. For a nuttier texture, consider adding chopped walnuts or pecans instead of (or in addition to) the sultanas. If your dried fruit is particularly dry, you might want to soak it in warm water or rum for 10-15 minutes before adding it to the batter to plump it up.
How To Master This Moist Vegan Spiced Courgette Cake
(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of the page)
- Step 1: Prepare the Courgettes. Begin by coarsely grating your courgettes. Once grated, accurately weigh out 350g (approximately 2 medium-to-large courgettes) into a large mixing bowl. It’s vital not to squeeze out any of the liquid; this moisture is key to the cake’s luscious texture.
- Step 2: Combine Wet Ingredients. To the bowl with the grated courgettes, add the light brown soft sugar, neutral oil, vinegar, and vanilla extract. Stir these ingredients together thoroughly until well combined. The sugar should begin to dissolve, and the mixture will look uniform and slightly watery from the courgette moisture.
- Step 3: Incorporate Dry Ingredients. Add the warming spices (cinnamon, nutmeg, allspice), baking powder, bicarbonate of soda, and salt to the wet mixture. Stir gently to combine these leavening agents and flavorings. Then, gradually fold in the plain flour until *just* incorporated, taking care not to overmix, as this can lead to a tough cake. Ensure there are no pockets of dry flour. Finally, gently fold in the sultanas (or your chosen dried fruit/nuts) until they are evenly distributed throughout the batter. The batter should be thick but pourable.
- Step 4: Bake to Perfection. Pour the prepared batter into your lined loaf tin, spreading it evenly with a spatula to ensure a level top. Bake in a preheated oven for approximately 70 minutes. To check for doneness, insert a skewer or a thin knife into the center of the cake; it should come out clean or with a few moist crumbs clinging to it, but crucially, no wet batter. If the top begins to brown too quickly, loosely cover the tin with aluminum foil towards the end of the baking time to prevent over-browning.
Expert Tips for the Perfect Vegan Spiced Courgette Cake
Achieving a consistently perfect bake every time is easy with these insider tips, ensuring your moist vegan zucchini cake turns out flawlessly:
- Embrace Metric Measurements: For all my baking recipes, and especially for this one, I cannot stress enough the importance of using metric measurements with a digital kitchen scale. Cups are an inherently inaccurate measuring system that can lead to inconsistent results due to varying density and packing of ingredients. Grams offer precision, which is vital for baking chemistry, and often results in far better, more reliable outcomes. Plus, it’s often less messy and quicker than measuring with cups!
- Accurate Courgette Weight is Key: It is absolutely paramount that you weigh out the courgette *after* it has been grated. The courgette provides a significant portion of the cake’s liquid content. Having too much or too little can drastically alter the cake’s texture, making it either unpleasantly soggy and dense or disappointingly dry and crumbly. Aim for that precise 350g for optimal results, as this balance of moisture is crucial for the cake’s signature texture.
- Choose the Right Grater: Always use the coarse side of your box grater for the courgettes. If you use a fine grater, the courgette will release too much moisture too quickly and result in a mushy texture within the cake, rather than the desirable soft pieces that disappear into the crumb while maintaining moisture. Coarsely grated courgette provides the best balance.
- Don’t Overmix the Batter: When adding the dry ingredients to the wet, mix until *just* combined. Overmixing can develop the gluten in the flour too much, leading to a dense and tough cake instead of a light and tender one. Stop mixing as soon as no streaks of dry flour remain.
- Test for Doneness Reliably: The cake is perfectly baked when it feels firm to the touch in the center and a wooden skewer or toothpick inserted deep into the middle comes out clean. A few moist crumbs clinging to the skewer are acceptable, as this indicates a truly moist cake, but wet batter means it needs more time. If the top is browning too quickly, loosely tent it with aluminum foil for the remaining bake time to prevent burning.
- Patience with Cooling: Allow the cake to cool in the tin for at least 15-20 minutes before attempting to remove it. This allows the cake to set fully and makes it less prone to breaking apart when handled. After this initial cooling, transfer it to a wire rack to cool completely before slicing. Slicing a warm cake can make it crumbly and difficult to cut cleanly.
Frequently Asked Questions (FAQ’s) About Vegan Courgette Cake
Due to the high moisture content from the courgette, this cake doesn’t keep for an extended period at room temperature compared to drier cakes. It’s best stored in an airtight container at room temperature for up to 2-3 days to maintain its freshness and prevent it from drying out. If the weather is particularly warm or humid, or if you want to extend its freshness beyond a few days, storing it in the refrigerator is recommended. Just ensure it’s well-covered to prevent it from absorbing fridge odors or drying out.
Absolutely, this vegan spiced courgette cake freezes beautifully! Once the cake has completely cooled to room temperature, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves its quality. You can freeze the entire loaf or individual slices for up to 3 months. When you’re ready to enjoy it, simply let it defrost at room temperature for a few hours (for slices) or overnight (for a whole loaf) before serving.
Rest assured, courgette and zucchini refer to the exact same vegetable! The difference lies purely in regional terminology. ‘Courgette’ is the term predominantly used in British English and other English-speaking countries like New Zealand and Ireland, derived from French. ‘Zucchini’ is the common name in North American English and Australian English, originating from Italian. So, whether you call it a courgette or a zucchini, you’re working with the same delicious and versatile ingredient!
While this recipe uses plain all-purpose flour for optimal texture, you can certainly experiment with a good quality gluten-free all-purpose flour blend. When choosing a blend, look for one that already contains xanthan gum (or add about ¼ teaspoon per cup of flour if it doesn’t) to help with binding and structure, as gluten-free flours can sometimes result in a more crumbly cake. Keep in mind that results may vary slightly in terms of texture and rise compared to the original recipe.
This vegan courgette cake is wonderfully versatile and adaptable to your preferences! Instead of sultanas, you could use raisins, chopped dried cranberries for a tart contrast, chopped dates for a sweeter and chewier bite, or even dried chopped apricots for a different fruit flavor. For a completely different texture profile, consider adding chopped walnuts, pecans, or even dairy-free chocolate chips. Feel free to mix and match different add-ins to create your perfect flavor and texture combination!
Discover More Delectable Vegan Vegetable Cakes
If you’ve enjoyed the subtle magic of courgette in this cake, you’ll love exploring other ways vegetables can elevate your sweet treats. Incorporating vegetables into cakes is a fantastic way to add moisture, nutrients, and often a unique depth of flavor without being overtly “vegetable-y.” Here are some more fantastic plant-based cake recipes that feature hidden (or celebrated!) veggies, perfect for expanding your vegan baking repertoire:
- Vegan Chocolate Courgette Cake
- Vegan Pumpkin Bundt Cake
- Vegan Carrot Cake With Cream Cheese Frosting
- Vegan Beetroot Chocolate Cake With Chocolate Avocado Frosting
- Vegan Pumpkin Crumb Cake
If you tried this delightful vegan spiced courgette (zucchini) cake recipe, please let me know how it turned out for you! Share your thoughts by rating it, leaving a comment below, or tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback is always appreciated!
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Spiced Courgette (Zucchini) Cake (Vegan)
Equipment
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2 lb loaf tin
Ingredients
- 350 g (12 ½ oz) coarsely grated courgette (zucchini) (about 2 medium/large)
- 150 g (¾ cup) light brown soft sugar
- 110 g (½ cup) neutral oil (I use olive)
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
- 150 g (1 cup) sultanas
Instructions
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Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Prepare a 2 lb loaf tin by lining it with baking paper, ensuring enough overhang on the longer sides to easily lift the cake out later.
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Coarsely grate the courgettes. Then, carefully measure out 350g (approximately 2 medium to large courgettes) into a large mixing bowl. **Crucially, do not squeeze out any of the liquid** from the grated courgette; this moisture is essential for the cake’s delicious, tender texture.350 g (12 ½ oz) coarsely grated courgette (zucchini) (about 2 medium/large)
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Into the bowl with the grated courgettes, add the light brown soft sugar, neutral oil, vinegar, and vanilla extract. Stir these wet ingredients together thoroughly until they are well combined and the mixture appears homogenous.150 g (¾ cup) light brown soft sugar, 110 g (½ cup) neutral oil (I use olive), 2 teaspoons vanilla extract, 1 teaspoon vinegar
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Now, introduce the dry flavorings and leavening agents: stir in the ground cinnamon, nutmeg, allspice, baking powder, bicarbonate of soda (baking soda), and salt. Mix well to distribute these evenly. Next, add the plain (all-purpose) flour and stir until *just* combined, ensuring there are no visible dry lumps of flour but being careful not to overmix the batter.3 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt, 300 g (2 ½ cups) plain (all-purpose) flour
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Finally, gently fold through the sultanas (or your chosen dried fruit/nuts) until they are evenly distributed throughout the rich, spiced batter. Be careful not to mash the courgettes while folding.150 g (1 cup) sultanas
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Pour the finished batter into your prepared loaf tin, spreading it out evenly with a spatula to ensure a level top. Bake for approximately 70 minutes. To confirm it’s baked through, insert a skewer into the center – it should come out clean. If the top starts to brown excessively before the cake is fully cooked, loosely cover the tin with a piece of aluminum foil.
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Once baked, remove the cake from the oven and allow it to cool in the tin for at least 15-20 minutes. This resting period allows the cake to firm up and prevents it from crumbling. After this, carefully transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious vegan spiced courgette cake!
Notes
- For more detailed tips, ingredient insights, comprehensive storage instructions, and helpful step-by-step photos, please refer to the main article above the recipe card.
- All of my baking recipes, including this vegan spiced courgette cake, are developed using precise metric measurements (grams). For the most consistent and best possible results, I strongly recommend using a digital kitchen scale rather than imprecise cup conversions. Baking with a scale is not only more accurate but also often leads to less mess and greater success!
- It is particularly important to weigh the grated courgette after grating it. The moisture from the courgette is a critical component of this cake’s wet ingredients. An incorrect amount can lead to a cake that is either too wet and dense or too dry and crumbly.
- Don’t be afraid to customize! While sultanas are delicious, feel free to swap them for other dried fruits like raisins, cranberries, or chopped dates. For added crunch, consider pecans or walnuts.
- This cake is fantastic on its own, but a simple lemon glaze or a dusting of powdered sugar can elevate it further.
