Avocado and Courgette Cake Recipe: Moist Layers with Zesty Herb Crunch

This vegan avocado and courgette cake delivers the perfect balance of moist, tender layers with a subtle herbal crunch—no butter or eggs required. ✨ The secret lies in blending ripe avocado with sugar until silky smooth, creating a rich, velvety base that replaces traditional fats while keeping the texture impossibly tender. Grated courgette adds natural moisture and a delicate earthiness that pairs beautifully with warm spices like cinnamon or nutmeg.

What sets this cake apart is its foolproof technique—no special equipment needed, just a standard mixing bowl and oven. The avocado keeps the crumb light and airy, while the courgette prevents dryness, even when baked at a moderate temperature. A simple lemon zest finish brightens the flavors, ensuring every slice tastes fresh and vibrant.

By the time it emerges from the oven, you’ll have a golden, fragrant cake with a tender crumb and a hint of herbal complexity. The texture stays moist for days, making it ideal for meal prep or gifting. Serve dusted with powdered sugar or paired with a cup of tea for the ultimate comforting dessert.

This recipe is perfect for those looking to reduce dairy and eggs without sacrificing richness—or simply for anyone craving a lighter, plant-based treat that still satisfies. Let’s bake this cake!

Ingredients for avocado and courgette cake

Ripe avocados and tender courgette create this vegan cake's magic—moist, fragrant, and full of herbal crunch.

Avocados are the star here—pick ones that yield slightly to gentle pressure. Whole Foods or local markets usually have the ripest ones, but grocery store avocados work too if they're not rock-hard. The courgette? Grated fresh makes all the difference—skip the pre-shredded kind, which gets waterlogged. For the flour, I always grab King Arthur's unbleached because it's reliable, but any all-purpose works. Pro tip: squeeze the grated courgette dry in a clean kitchen towel to remove excess moisture—this keeps your cake from turning soggy. The lemon zest should be vibrant yellow, not pale or bitter-tasting.

No avocados? Mashed banana or silken tofu works in a pinch, though the texture will differ slightly. Substituting the courgette? Zucchini or carrot works, but reduce the amount by 1/4 cup to avoid heaviness. Fresh dill is ideal, but dried dill at one-third the amount gets you close. The plant-based milk can be swapped for any non-dairy milk—soy milk adds extra protein. For a gluten-free version, use a 1:1 gluten-free flour blend. The baking powder is crucial—double-check it's not expired or your cake might flop. And if you're out of cinnamon, nutmeg alone works in a pinch—just double the amount.

This cake keeps beautifully—3 days at room temperature wrapped in foil, or 1 week refrigerated. For longer storage, slice and freeze portions for up to 3 months. I always bake mine in a 9-inch round pan, but an 8x8-inch square works too. The texture stays moist thanks to the avocado, but if you notice it drying out, a quick spritz of plant-based milk before serving revives it. The lemon zest gives it that bright finish, so don't skip it—it's what makes this cake taste fresh-baked even days later.

Step-by-step instructions for avocado and courgette cake

This cake delivers incredible moisture and zesty brightness—here's how to make it perfect every time!

Start by scooping out the flesh from the 2 whole ripe avocados using a spoon, leaving the peels behind. Mash the avocado flesh in a medium bowl until completely smooth—no lumps allowed, as they'll show up in your cake. I like to use the back of a fork for this job; it gives me better control than a whisk.

While the avocado works its magic, grate the 1.5 cups courgette using a box grater or food processor. Immediately transfer the grated courgette to a clean kitchen towel and squeeze out every last drop of moisture. Wet courgette makes cakes dense, so don't skip this step! Measure out the 1 cup granulated sugar, 0.5 cup unsweetened applesauce, 1 tbsp vanilla extract, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice into separate bowls for easy access.

In a large mixing bowl, combine the mashed avocados, applesauce, plant-based milk, and vegetable oil. Whisk vigorously for 2 minutes until everything is fully incorporated and the mixture is smooth and creamy. The avocado's healthy fats and the applesauce's moisture create the perfect foundation for that ultra-moist crumb we're after.

Add the lemon zest, lemon juice, vanilla extract, and chopped 0.25 cup fresh dill to the wet mixture. Stir gently to combine—this is where the bright, herbaceous notes come alive. The lemon juice will keep the cake from becoming too heavy, while the dill adds a fresh, garden-fresh flavor that pairs perfectly with the earthy avocado. Taste the mixture now—it should be tangy, slightly sweet, and fresh.

In a separate bowl, sift together the 1.5 cups all-purpose flour, 1.5 tsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.5 tsp salt. Sifting prevents lumps and ensures even distribution of the leavening agents. This step is crucial for that tender, melt-in-your-mouth texture we're aiming for.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—just combine until no dry spots remain. The batter should be thick but pourable. If it looks too thick, add 1-2 tablespoons of plant-based milk to loosen it slightly. This is where the magic happens: the avocado's natural oils keep the cake moist, while the baking powder creates those light, airy layers.

Preheat your oven to 350°F and grease an 8-inch round cake pan (or line it with parchment paper) using the 0.25 cup vegetable oil. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Here's the thing—avocado cakes can sometimes look underdone on the outside but be fully cooked inside, so trust the toothpick test over appearance.

For the final touch, brush the warm cake with a simple syrup made by heating 2 tablespoons of sugar with 2 tablespoons of water until dissolved. This adds just the right amount of shine and sweetness to the top. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The longer you wait, the more the flavors will meld together, creating that perfect balance of moist, zesty, and herby goodness.

Essential equipment for perfect results

Mixing Essentials

You’ll need a large mixing bowl (I use my OXO Good Grips 5-quart bowl) for combining wet ingredients—it’s deep enough to handle the avocado’s thickness without spills. A whisk (like the Cuisinart Stainless Steel Whisk) is perfect for blending the avocado and applesauce until silky smooth. For dry ingredients, a fine-mesh sieve (my OXO Good Grips Sifter) ensures your baking powder and flour are lump-free. 🥄

Baking Tools

An 8-inch round cake pan (I prefer USA Pan’s Non-Stick Cake Pan) is ideal for even baking, but an 8x8-inch square pan works too. Grease it well with vegetable oil or line with parchment paper to prevent sticking. A toothpick is your best friend for checking doneness—insert it into the center and wait 5 seconds before pulling out to test.

Prep Shortcuts

Skip the grating? Use a food processor (like my Ninja SP101) with a grater attachment for courgette—it’s faster and more consistent. For squeezing moisture from grated courgette, a clean kitchen towel works, but I’ve also used a fine-mesh strainer for better drainage. A microplane (like OXO’s Good Grips) is a game-changer for lemon zest—it’s quick and yields fine, fragrant strips. ✨

Optional Extras

A pastry brush (I love West Bend’s Silicone Brush) helps apply the simple syrup evenly for that glossy finish. For dusting powdered sugar, a fine-mesh sieve (again, my OXO) ensures a smooth, even layer. If you’re feeling fancy, a wire cooling rack (like OXO’s Collapsible Rack) keeps the cake from sitting in its own steam while cooling.

Frequently asked questions