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A pile of lemon courgette cake slices with lemon drizzle being dripped over.
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5 from 7 votes

Lemon and Courgette Cake Traybake

A deliciously light and fluffy cake created with summer courgettes and lemon! Made with aquafaba instead of eggs so this recipe is 100% vegan!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Afternoon Tea, birthday cake, Dessert
Cuisine: cake, Vegan
Keyword: aquafaba, cake with aquafaba, courgette, lemon cake, lemon drizzle
Servings: 12 Slices
Calories: 293kcal
Author: Louise-Claire Cayzer



For the cake

  • 150 ml sunflower oil (or other neutral oil such as light olive oil)
  • 14 Tbs Aquafaba (chickpea water) unbeaten. The equivilant of the liquid in a standard 400g/16oz chickpea tin (can)
  • 225 g sugar
  • 200 g courgette a courgette is the same as a zucchini. This is the equivilant to one medium courgette.
  • 300 g plain flour (all purpose flour)
  • 3 teaspoon baking powder
  • 1 lemon zest
  • 1 teaspoon vanilla extract

For the Icing

  • Juice half lemon
  • ½ cup icing sugar (powdered sugar)


  • Preheat the oven to 180C/fan 160C/gas 4.
  • Line a traybake tin: 32cm by 22cm (12 x 9")
  • Zest the lemon. Be careful to just get the yellow zest and not the bitter white pith.
    1 lemon zest
  • Grate the courgette/zucchini and pat it dry, squeezing it out a little bit, with a clean cloth to remove the excess moisture. (prevents a soggy cake!)
    200 g courgette
  • Add the sugar to a large bowl, then scrunch the lemon zest into the sugar with your fingers. This releases the lemon oil into the sugar and makes the taste more intense.
    225 g sugar, 1 lemon zest
  • Add the aquafaba, oil and vanilla essence to the sugar.
    150 ml sunflower oil, 14 Tbs Aquafaba, 1 teaspoon vanilla extract
  • Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
  • Fold in the flour and baking powder. Mix well to combine.
    300 g plain flour, 3 teaspoon baking powder
  • Add the courgette and mix well.
    200 g courgette
  • Pour the cake mix into the prepared baking tin, and spread it out to the corners.
  • Pop in the oven and bake for 30-35 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins. The cooking time will really depend on how large your tin is, so if you use a smaller tin, adjust the time to be a little longer.
  • Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
  • Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.
    Juice half lemon, ½ cup icing sugar
  • Once cool, turn the cake onto a serving plate and drizzle with the icing. Add pistachios or other decorations as desired.


This cake keeps well for at least 5 days in an airtight container. Probably longer but it was gone before I could test it!


Calories: 293kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 108mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg