Name: Vegan Lemon Courgette Cake with Pistachio Icing Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 150 g / ¾ cup caster (superfine) sugar; 50 g / ¼ cup refined coconut oil or vegan butter block, melted and cooled; Zest of 3 lemons + 60 ml / ¼ cup lemon juice; 1 tsp lemon extract (optional); 60 ml / ¼ cup soy (or other) milk; 240 g / ½ lb / packed 1½ cups, coarsely grated courgette / zucchini; 180 g / 1½ cups all purpose flour or gluten-free all purpose flour mix; ¾ tsp baking soda; 1¾ tsp baking powder; 100 g / 1 lightly packed cup pistachio meal or almond meal; 50 g / scant ½ cup icing sugar; Approx. 3 tsp lemon juice; ½ tsp lemon extract (optional); Zest of small lemon + 35 ml / 2½ tbsp lemon juice; 25 g / 2 tbsp refined coconut oil, melted; 100 g / ½ cup silken tofu; 135 g / 1 cup raw cashews, soaked in boiling water for 30 min; 4 tbsp / ¼ cup icing sugar (for frosting); Chopped nuts, for decoration

Jump to Recipe·4 from 9 reviews

There is something truly magical about a cake that feels light, fresh, and packed with nature's goodness all at once. The Vegan Lemon Courgette Cake with Pistachio Icing Recipe is exactly that—a delightful combination of zesty lemons, tender courgettes, and the rich, nutty charm of pistachios, all wrapped up in moist, fluffy perfection. This cake isn’t just a treat for your taste buds; it also feels like a burst of sunshine on a plate, making it impossible not to share with friends and family. Whether you're a long-time vegan or just looking for a show-stopping dessert that surprises and delights, this recipe is your new best friend in the kitchen.

Ingredients You'll Need

The image shows a flat lay of fresh cooking ingredients on a white marbled surface. At the top right, a white bowl holds shredded green zucchini with a mix of light and dark green shades, creating a soft, moist texture. To the left, a small jar contains pale yellow liquid, likely oil. Below the jar, a yellow mesh bag holds four bright yellow lemons, while beside it two squeezed lemon halves and one whole lemon rest freely on the surface. Near the bottom center, a clear glass juicer holds a lemon half positioned to squeeze juice. To the right of the juicer, a grey bowl with a slightly rough texture is filled with finely ground pistachios, presenting a vibrant green powdery layer. Finally, scattered pistachio nuts with rich brown and green tones are spread around the bottom left corner of the scene. The light is bright and natural, enhancing the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but play a crucial role in achieving the perfect balance of flavor, texture, and visual appeal in your cake. Each item brings something special to the bowl—from the tart brightness of lemon zest to the moistness of grated courgette and the unique flavor from pistachio meal.

Caster (superfine) sugar 150 g / ¾ cup: Sweetens the cake without overpowering the citrus notes, dissolving quickly for an even crumb.
Refined coconut oil or vegan butter 50 g / ¼ cup, melted and cooled: Adds richness and moisture, keeping the cake tender and fresh.
Lemon zest of 3 lemons + 60 ml / ¼ cup lemon juice: Bursts of natural citrus flavor brighten every bite and complement the courgette perfectly.
Lemon extract 1 teaspoon (optional): Intensifies lemon flavor for a more vibrant punch if you want extra zing.
Soy (or other plant) milk 60 ml / ¼ cup: Binds the ingredients and ensures a perfectly moist crumb without dairy.
Coarsely grated courgette / zucchini 240 g / 1½ cups: Sneaks in veggies to keep the cake light and adds beautiful natural moisture.
All purpose flour or gluten-free mix 180 g / 1½ cups: The foundation for your cake’s perfect crumb and structure.
Baking soda ¾ tsp: Reacts with lemon juice to provide lift and fluffiness.
Baking powder 1¾ tsp: Supports rise for a light texture.
Pistachio meal 100 g / 1 cup lightly packed (or almond meal): Contributes nutty flavor and a lovely crumbly crunch underneath the moist cake.
Icing sugar 50 g / scant ½ cup: Sweetens the pistachio icing just right without overpowering it.
Lemon juice approx. 3 teaspoon + 35 ml / 2½ tablespoon (for icing): Brings balance to the sweetness in the icing and ties back to the cake’s lemony notes.
Lemon extract ½ teaspoon (optional): Enhances the icing’s citrus punch if desired.
Lemon zest of a small lemon: Adds visual appeal and a delicate burst of fresh lemon to the icing.
Refined coconut oil 25 g / 2 tbsp, melted (for icing): Gives the icing a creamy texture and keeps it silky smooth.
Silken tofu 100 g / ½ cup: Adds creaminess and helps the icing set perfectly while keeping it vegan.
Raw cashews 135 g / 1 cup, soaked 30 min: Blended into the icing for richness and a dreamy, buttery mouthfeel.
Sugar (icing sugar preferred) 4 tablespoon / ¼ cup: Rounds out the natural flavors and smooths the texture of the icing.
Chopped nuts (for decoration): Pistachios or your favorite nuts add a finishing crunch and vibrant green color.

How to Make Vegan Lemon Courgette Cake with Pistachio Icing Recipe

Step 1: Prepare Your Oven and Tin

Start by heating your oven to 175° C / 350° F. Grease your cake tin with a little oil or line it with baking paper—this ensures your cake releases cleanly after baking and preserves that beautiful shape.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the sugar, melted coconut oil or vegan butter, lemon zest, lemon juice, lemon extract (if using), and soy milk. Whisk them together well until the sugar dissolves, creating a bright and flavorful base for the batter.

Step 3: Incorporate the Dry Ingredients

Place a sieve over the wet mixture and sift in your flour, baking soda, and baking powder. This will help keep everything light and lump-free. Gently fold the dry ingredients into the wet using a spatula with a slow clockwise motion. Keep folding until there are no pockets of flour visible—easy does it for a tender crumb!

Step 4: Add Courgette and Pistachio Meal

Fold in the coarsely grated courgette and pistachio meal into your batter. This step ensures even distribution, adding moisture and nuttiness, which are signature elements of this cake. The batter should be thick but still pourable—perfectly balanced to bake up moist and light.

Step 5: Bake Your Cake

Pour your luscious batter into the prepared tin, smoothing the top gently. Bake for about 50 minutes, but check with a toothpick: when it comes out clean with a few crumbs, your cake is ready! Let the cake cool completely in the tin before moving on to icing—patience here is key for clean, easy decorating.

Step 6: Prepare the Pistachio Icing

While the cake cools, it’s time to make the icing. In a medium bowl, whisk together icing sugar and lemon juice little by little to avoid lumps. Separately, blend the silken tofu, soaked cashews, melted coconut oil, sugar, lemon zest, lemon juice, and lemon extract until silky smooth. If needed, add a splash of plant milk for consistency, but keep it thick enough to set.

Step 7: Chill and Ice the Cake

Refrigerate your icing mixture overnight for the perfect firm yet creamy texture. Once chilled, carefully spoon it over the cooled cake, starting from the center and letting the icing drizzle down the sides naturally. Finish with a sprinkle of chopped nuts for a delightful crunch and stunning presentation.

How to Serve Vegan Lemon Courgette Cake with Pistachio Icing Recipe

A rectangular loaf cake with a rough brown crust sits on a white plate on a white marbled surface. The cake has one visible slice cut and laying beside it. The inside of the cake is moist and light green with small dark green bits. On top, there is one thick layer of smooth white frosting that slightly drips down the sides. The frosting is covered with a generous sprinkle of chopped green and brown pistachio nuts. Some nuts are scattered on the plate around the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh slices of lemon zest, a few whole pistachios, or even edible flowers can make your cake look as vibrant as it tastes. These simple embellishments add texture and a touch of elegance for any gathering.

Side Dishes

This cake pairs beautifully with a dollop of dairy-free whipped cream or a scoop of vegan vanilla ice cream. For a lighter touch, serve it alongside a fresh mint leaf salad or a tangy berry compote to complement the citrus notes.

Creative Ways to Present

Try serving individual portions in delicate ramekins with a drizzle of pistachio icing and a sprinkle of pistachio crumbs on top. Or slice into bite-sized squares for a perfect party finger food that will impress without any fuss.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be kept in an airtight container in the refrigerator for up to 4 days. This keeps the icing fresh and the cake moist while preserving those vibrant lemon flavors.

Freezing

You can freeze the cake (without icing) for up to 2 months. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the fridge before adding icing and serving.

Reheating

If you want to enjoy a warm slice, gently heat it in the microwave for about 20 seconds. Avoid warming the cake with the icing applied, as it may soften too much and lose its lovely texture.

FAQs

Can I use a different type of nut instead of pistachios?

Absolutely! Almond meal is a fantastic substitute that still adds a lovely nuttiness. You can also experiment with walnuts or pecans for different flavor profiles.

Is it necessary to soak the cashews for the icing?

Yes, soaking raw cashews softens them so they blend into a perfectly smooth and creamy icing. Using unsoaked cashews will result in a gritty texture.

Can I make this cake gluten-free?

Definitely! Just swap the all-purpose flour for your favorite gluten-free flour blend. Make sure it contains xanthan gum or another binder to keep the texture just right.

What if I don’t have lemon extract?

No worries! The fresh lemon zest and lemon juice provide plenty of citrus flavor. The extract just intensifies that brightness, but it’s not essential.

How long does the icing need to chill before using?

Chilling the icing overnight is best, as it allows it to thicken and develop a perfect consistency for spreading and dripping down the cake.

Final Thoughts

This Vegan Lemon Courgette Cake with Pistachio Icing Recipe is a true celebration of fresh, wholesome ingredients coming together in the most delicious way. It’s light enough for a spring or summer treat yet comforting enough to satisfy any sweet tooth. Trust me, once you try this cake, it will quickly become a beloved recipe you reach for time and again when you want to brighten up your day or impress guests with a dessert that tastes as good as it looks.