Vegan Chocolate Courgette Cake
Vegan chocolate courgette cake - this delicious zucchini cake is a great way of using up excess courgettes. It is incredibly moist, soft, chocolatey and very, very more-ish
Servings 10 people
Ingredients
- 300 g (10 ½ oz) grated courgette (zucchini)
- 175 g (¾ cup + 2 Tablespoons) caster or granulated sugar
- 120 ml (½ cup) neutral oil (such as sunflower)
- 60 ml (¼ cup) unsweetened non-dairy milk (soy is best)
- ½ teaspoon vinegar
- 1 teaspoon vanilla extract
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 60 g (½ cup + 1 Tablespoon) cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 100 g (3 ½ oz) chocolate chips
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease either a 23 cm/9 in square cake tin OR a 2lb loaf tin and line with baking parchment.
- Stir together the grated courgette, sugar, oil, milk, vinegar and vanilla in a large bowl.
- Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- Add the dry ingredients to the wet and stir until no dry lumps remain. Gently fold through the chocolate chips.
- Transfer the batter to the prepared tin and spread it level.
- Bake for about 30 minutes for a square cake, or 80 minutes for a loaf. The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean, or with a few moist crumbs but no wet batter.
- Leave the cake to cool in the tin for 15 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- This cake can be baked either in a loaf tin, or a 23 cm/9 in square tin. I actually prefer the square version, simply because it bakes a lot more quickly than the loaf!