Vegan Courgette & Lemon Cake

Ingredients

Cake:

• 2 medium courgetters (about 350g)

• finely grated zest of 2 lemons

• 100 g light brown soft sugar

• 80 g caster sugar

• 120 ml rapeseed oil

• 60 ml unsweetened non-dairy milk (I used oat)

• 60 ml lemon juice

• 260 g plain flour (I used Doves Free From to make it gluten free)

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp salt

Lemon Glaze:

• 85 g icing sugar

• juice of ½ lemon

Method:

Preheat the oven to 180C/350F/gas mark 4. Grease and line a loaf tin.
Coarsely grate the courgettes then place the grated flesh in a clean tea towel over the sink and squeeze out the excess water.
Place the grated courgetter in a large bowl with the lemon zest, both sugars, oil, milk and lemon juice.
Whisk until well combined
Add the flour, baking powder, bicarb, salt and spices and mix until thoroughly combined.
Tip the batter into your tin and smooth the top.
Bake in a preheated oven for around 60 minutes until a skewer inserted into the centre comes out clean.
Leave to cool completely in the tin.
Whilst the cake is cooling, place the icing sugar in a bowl and slowly mix in the lemon juice to make a thick glaze.
Carefully lift the cake from the tin.
Drizzle the glaze over the cake and leave to set.
Enjoy!

This cake will keep for 3-4 days in an airtight container or freeze.