Vegan Zucchini Lemon Cake - Moist & Simple
My vegan zucchini lemon cake is the perfect pastry for anyone who likes it fresh, light, and incredibly moist. As a hobby cook with a weakness for healthy treats, I can assure you: you won't taste the zucchini at all! It simply provides a wonderful, moist consistency that makes every bite an experience. The combination of tangy lemon and the natural mildness of the zucchini is unbeatable, making this cake a real highlight for any coffee table. Whether you're vegan or just looking for a new, quick favorite, this recipe is super easy to prepare and completely plant-based. Fresh ingredients are key, so we avoid processed products entirely. Grab your kitchen utensils and whip up this dream of a cake – your guests will be thrilled! Give it a try and let yourself be enchanted by this simple, lemony burst of freshness.
Ingredients
Preparation
First, finely grate the zucchini (1) and carefully squeeze out the liquid so the cake doesn't get too mushy.
Mix the flour (150 g), raw cane sugar (80 g), and baking powder (1 tsp) well in a bowl.
Wash the lemon (1) thoroughly, finely grate the zest, and squeeze the juice. Add both together with the vegetable oil (50 ml) and plant-based milk (50 ml) to the dry ingredients.
Fold the grated zucchini (1) into the batter until a uniform mixture is formed.
Pour the batter into a small, greased pan and bake at 180 degrees (356°F) for about 30 to 40 minutes until golden brown and fragrant.
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