Dissipate a glut of courgettes and bake this vegan loaf cake with tangy lemon drizzle. Very best for a espresso morning or afternoon tea
- Preparation and cooking time
- Prep:25 minutes
- Prepare dinner:1 hr
- Straightforward
- Makes 10-12 slices
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
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Components
- 80g vegan butter block, softened, plus additional for the tin
- 175g golden caster sugar
- 2 lemons, zested, 1 juiced
- 100ml plant milk (we used oat)
- 100g floor almonds
- 175g self-raising flour
- ½ tsp baking powder
- 175g courgettes, coarsely grated
For the icing
- 200g icing sugar
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Technique
- STEP 1
Warmth the oven to 180C/160C fan/gasoline 4. Butter and line a 900g loaf tin. Beat collectively the vegan butter block, sugar and lemon zest till mixed. Add the plant milk and beat slowly to mix. Add the bottom almonds, flour and baking powder, together with the grated courgette, and stir to mix. Spoon the batter into the ready tin (will probably be fairly thick) and stage the highest. Bake for 55-60 minutes till a skewer inserted into the center comes out clear. Switch to a wire rack and go away to chill fully within the tin.
- STEP 2
To make the icing, sieve the icing sugar right into a bowl and add 1 tbsp of the lemon juice and stir to mix. Add somewhat extra lemon juice if wanted, ½ tsp at a time, till you attain your required consistency. Take away the cake from the tin and drizzle over the icing, permitting it to drip down the edges. Depart to set for 20-30 minutes. Lower into slices to serve.