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Vegan courgette cake with cashew nut icing

This naturally sweet vegan cake is super easy to make and the cashew icing is a game changer. Psst... This recipe could also be used with carrots or as cupcakes!

Recipe info

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 8


For the cake:

  • 500g courgettes (washed and grated)
  • 2 ripe bananas, mashed
  • 240g margarine 
  • 1 tsp vanilla bean paste
  • 400g caster sugar
  • 360g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 50g pecans (roughly chopped)

For the cashew nut icing:

  • 125g cashew nuts
  • 1 tsp vanilla bean paste
  • 1 tbsp maple syrup
  • 3 tbsp almond milk
  • juice of 1 lemon
  • 1 small courgette (washed and thinly sliced lengthways into ribbons)


Step 1:

Firstly, soak the cashews in water. They will need at least an hour.  

Step 2:

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 900g loaf tin with greaseproof paper.

Step 3:

Place grated courgette on a tea towel and squeeze out as much moisture as you can.

Step 4:

Mix the courgette, bananas, margarine and vanilla bean paste in a large mixing bowl. Add the sugar and remaining dry ingredients and stir well. Then, pour the mix into the loaf tin and bake for 35 to 40 minutes until completely set.


It's ready when a skewer inserted in the centre comes out clean. When ready, leave to cool on a rack.

Step 5:

Next, drain the cashews and dry them off in a tea towel. Mix the cashews and vanilla bean paste in a blender until you have a smooth mix. Then add the maple syrup and almond milk and blend again. Lastly, add lemon juice to taste.

Step 6:

Blanch the courgette ribbons in boiling water for three minutes and dry in a tea towel. Spread the cashew nut icing over the cooled cake and then finish by decorating with the courgette ribbons!

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With thanks to RSPCA assured for providing this tasty recipe.

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