• Ellen Mary
  • Lemon Drizzle Cake

The ever lovely Ellen Mary shared this delicious recipe for a plant-based lemon drizzle courgette cake with us and now we're sharing it with you!


A really easy way to use up a glut of courgettes is to make cake! Us gardeners love a slice so this quick vegan recipe ticks the boxes.


Cooking time: 30 minutes

Serves: 8 hungry gardeners


Ingredients list:

For the cake -

  • 600g of grated courgette
  • 2 mashed up bananas
  • 250g dairy free margarine
  • 370g plain flour
  • 400g sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

For the lemon drizzle -

  • 2 tbsp caster sugar
  • the juice from 1 lemon
  • 200g sifted icing sugar
  • edible flowers to decorate (violas/pansies)


1. Try to remove as much moisture as you can from the courgette by tipping it into a kitchen towel and squeezing it over a bowl. Keep the mixture aside incase you need it for the cake mix later to moisten

2. Put the grated courgette, mashed bananas and dairy free margarine in a mixing bowl and mix by hand

3. Add the remaining ingredients one at a time. If you need more moisture, use the excess courgette mix set aside.

4. Pour into a large greased loaf tin and bake at 180c for approximately 30 minutes

5. Once cooked, turn it out onto a cooling rack

6. Whisk the sifted icing sugar, caster sugar and lemon juice in a bowl until it’s a thick drizzle

7. Make sure the cake is cool and use a spoon to drizzle over the cake

8. Top off with some edible flowers such as yellow Violas



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