The Best Vegan Chocolate Courgette Cake - DELICIOUS & SIMPLE
Made with naturally plant based ingredients that EVERYONE keeps in their pantry.
This is one of our favourite Summer time treats.
Its rich and sticky, with the added bonus of hidden veg and is every bit as satisfying as a conventional Chocolate cake.
Its easy to make and you can happily lick the spoon and the mixing bowl without worrying about raw egg !!!
Its a great way to use up an abundant harvest of Courgettes and to sneak extra veg into Kids too.
What you will need:
Medium sized cake tray/tin – lined
Large mixing bowl
Sieve
Grater
Ingredients:
250g Plain Flour
85g Cocoa Powder
2 teaspoons Baking Powder
1 teaspoon Bicarbonate Soda
250g Sugar
¼ teaspoon Vanilla Powder or 2 teaspoon Vanilla Essence
125ml Oil (½ cup)
300ml Plant-based Milk
250g Grated Courgette/Zucchini
Method:
Sieve Flour, Cocoa, Baking Powder and Bicarb into your mixing bowl. Add sugar to bowl and Vanilla here if powder (at next step if liquid) and stir your dry ingredients together.
Add Oil, Milk & Vanilla (if liquid form) to the bowl and stir until all ingredients are well combine. Your mixture should be quite stiff here.
Finally add in you grated Courgette/Zucchini and mix until it just all starts to blend and loosen.
Pour the cake mixture into you lined tray/tin and baking in the centre of a pre-heated oven (180oC/350oF/Gas 4-5) for about 40-45 mins, depending on the depth of your tin.
Allow to cool, remove from pan and serve warm or cold.
We've been adding Blackcurrant Pulp to the side of ours, left over from our Blackcurrant Cordial, it’s almost like a Coulis and makes it taste a bit like Black Forest Gateaux – DELICIOUS ✌️🌿