Rebecca’s Courgette and Lemon Drizzle Cake

By Rebecca Atkinson

A lot of recipes can be made vegan with a few simple twists or swaps. For this recipe I’m using flax seeds, but you can use chia seeds as well – or mashed banana works in many things too as the binding agent. It’s very much trial and error depending on what you are cooking I guess, but I like the sense of jeopardy!

With the lemons, be mindful about buying waxed lemons as the wax may contain some animal products like shellac. The idea of off-the-shelf fruit being non-vegan may be surprising to some, so it’s something to be aware of.

Cooking time

About 1 hour 30 minutes




For the cake

  • 350 g courgette raw (approximately 1-2 medium-sized)
  • 125ml vegetable oil, plus extra for greasing
  • 2 vegan ‘eggs’ (for each egg add 1 tbsp ground flax seeds to 3 tbsp water, mix together and leave for 5 mins)
  • 100g white granulated sugar
  • 1 lemon (zest and juice)
  • 300g Doves Farm Gluten-Free flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon sea salt

For the glaze

  • 85 g powdered icing sugar (confectioner’s sugar)
  • 1 tablespoon lemon juice
  • lemon zest to decorate


  1. Heat oven to 180°C/160°C fan.
  2. Grease a 900g loaf tin and line with baking paper.
  3. Coarsely grate the unpeeled raw courgettes (in a box grater or food processor). Lightly squeeze the gratings in a clean tea towel to remove a little of the moisture.
  4. In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine.
  5. Pour the batter into the prepared tin and bake for 75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.
  6. For the lemon drizzle, mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest.

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