Are you ready to indulge in a guilt-free dessert that’s bursting with flavor? Introducing the "Cake Vegan Citron Courgettes Tout Léger" – a delightful French treat that combines the refreshing zest of lemon with the subtle sweetness of zucchini. This cake is not only light and fluffy but also incredibly easy to make, making it the perfect addition to your dessert repertoire. Imagine the aroma of lemon wafting through your kitchen as you whip up this delectable vegan cake in just 45 minutes! Whether you’re hosting a gathering or simply treating yourself, this cake is sure to impress and satisfy your sweet tooth without any of the guilt. Dive into the recipe below and discover how to create this irresistible delight!
Ingredients
- Zucchini (grated)
- Lemon juice
- Lemon zest
- Flour (gluten-free if needed)
- Plant-based milk
- Maple syrup or sugar
- Baking powder
- Salt
Instructions
- Preheat the oven to 180°C (350°F) and line a rectangular cake pan with parchment paper.
- Grate the zucchini using a box grater, then gently squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the grated zucchini, fresh lemon juice, and lemon zest, mixing thoroughly to distribute the citrus flavors.
- In a separate bowl, sift together the gluten-free flour, baking powder, and a pinch of salt to ensure even distribution of dry ingredients.
- Add plant-based milk and maple syrup (or sugar) to the zucchini mixture, stirring until well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently to create a smooth, consistent batter without overmixing.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lemon glaze before serving.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis for the best texture. Make sure they are firm and free from blemishes.
- Squeeze Out the Moisture: After grating the zucchini, don’t skip the step of squeezing out excess moisture. This will help your cake achieve a perfect texture without being too soggy.
- Zest with Care: When zesting the lemon, be sure to only take the yellow part of the skin. The white pith underneath can be bitter and may affect the flavor of your cake.
- Experiment with Sweeteners: Feel free to substitute maple syrup with agave nectar or coconut sugar for a different twist on sweetness. Each option brings its own unique flavor profile.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently to avoid overworking the batter. This will ensure a light and airy cake.
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. A toothpick should come out clean when it’s done, but a few moist crumbs are perfectly fine.
- Serve with Style: For an extra touch, dust your cake with powdered sugar or drizzle a simple lemon glaze over the top before serving. It adds a beautiful finish and enhances the lemon flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
