This vegan chocolate courgette cake tastes deliciously chocolaty, is juicier than brownies and is prepared in a flash.
Ingredients for Chocolate Courgette Cake:
20 g vegan dark chocolate
125 g courgette
250 g spelt flour
125 g whole cane sugar
1 tsp cinnamon
3 tsp baking powder
1 tsp bicarbonate of soda
4 tbsp dark cocoa powder
200 g apple pulp
1 tsp apple cider vinegar
100 ml butter-flavoured rapeseed oil
For the icing:
100 g vegan dark chocolate
Preheat the oven to 350°F top/bottom heat.
Finely chop the chocolate for the cake and finely grate the courgettes. Mix together with the remaining dry ingredients in a mixing bowl.
Carefully and quickly stir in the apple pulp, vinegar and rapeseed oil until an even batter is formed.
Pour the cake batter into a loaf tin (26 cm long) lined with baking paper and bake on the middle shelf for 55-60 minutes. For a controlled rise, cut the top of the cake lengthwise after ten minutes. After the baking time, test with chopsticks.
After baking, leave to cool completely on a cake rack.
For the icing, melt the chocolate slowly in a bain-marie, then spread on the cake and allow to dry completely before cutting.
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