Vegan courgette cake
Details
- Servings: 12
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
Ingredients
- 80g vegan butter block, softened, plus extra for the tin
- 175g golden caster sugar
- 2 lemons, zested, 1 juiced
- 100ml plant milk (we used oat)
- 100g ground almonds
- 175g self-raising flour
- ½ tsp baking powder
- 175g courgettes, coarsely grated
- 200g icing sugar
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