Prepare to embark on a culinary adventure that defies traditional dessert expectations! This Vegan Courgette and Lime Cake is not just another plant-based recipe—it's a revolutionary treat that transforms humble vegetables into a mouthwatering masterpiece. Imagine a cake so moist, so zesty, and so incredibly delicious that you'll forget it's completely dairy-free and packed with nutritious courgette. Whether you're a committed vegan, a curious foodie, or simply someone who loves extraordinary desserts, this recipe will tantalize your taste buds and challenge everything you thought you knew about healthy baking.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 2 cups grated courgette
- 1 cup sugar
- 1/2 cup almond milk
- 1/4 cup lime juice
- 1/4 cup coconut oil
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lime zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
- In a large mixing bowl, combine the grated courgette and sugar. Mix well and let it sit for about 5 minutes to allow the courgette to release some moisture.
- In a separate bowl, whisk together the almond milk, lime juice, and melted coconut oil until well combined.
- Add the wet mixture to the courgette and sugar mixture. Stir until everything is well incorporated.
- In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the lime zest to the batter, ensuring it is evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is, or optionally dust with powdered sugar or drizzle with a simple lime glaze made from powdered sugar and lime juice for added sweetness and flavor.
- Slice the cake into 10 servings and enjoy your delicious Vegan Courgette and Lime Cake!
Tips
- Moisture is Key: When grating courgette, don't squeeze out the moisture—it's crucial for keeping your cake tender and soft.
- Room Temperature Matters: Ensure your coconut oil and almond milk are at room temperature for better ingredient integration.
- Gentle Mixing: Overmixing can lead to a tough cake, so stir just until ingredients are combined.
- Zest Hack: Use a microplane or fine grater for the lime zest to get maximum flavor without bitter white pith.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make It Fancy: For an elegant touch, consider creating a lime glaze or topping with candied lime zest.
- Nutrition Boost: For extra protein, you can substitute a portion of flour with almond or coconut flour.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
