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Chocolate Courgette Cake

Chocolate Courgette Cake [vegan]

Published on November 1, 2013 | In | By
15 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This delicious chocolate courgette cake is a perfect example of how delicious vegan baking can be. Pure indulgence! This is one of my most popular dessert recipes.

I love adding vegetables to cakes. Here, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well as 1 or your 5 a day to this scrumptious recipe.

Bound to please all chocoholics, it can easily double as a birthday cake.

I borrowed the icing from Rachel Demuth’s Vegan Chocolate Fudge Cake. It is the perfect addition to this chocolate courgette cake.

Enjoy!

Chocolate Courgette Cake [vegan] by The Flexitarian
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Recipe Rating

  • (3.5 /5)
  • 11 ratings

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Ingredients

  • 250g plain flour [UK 9oz / US 2 cups]
  • 350g caster sugar [UK 12oz / US 1 ½ cup]
  • 85g cocoa powder [UK 3oz / US 3/4 cup]
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125ml vegetable oil [UK 4 ½ fl oz / US 1/2 cup]
  • 2 tsp vanilla extract
  • 250g grated courgettes [9oz]
  • 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]
  • 375g icing sugar [UK 13oz / US 3 cups]
  • 1 ½ tbsp cocoa powder
  • 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]
  • 4 ½ Tbsp boiling water

Instructions

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.
  3. In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
  4. Add almond milk, vanilla extract and vegetable oil. Mix well.
  5. Add grated courgettes and mix until all is well combined.
  6. Divide the mixture evenly between the two cake tins.
  7. Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
  8. Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
  9. Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).

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  • 11 People Rated This Recipe

  • Average Rating

  • (3.5 / 5)

15 Responses to Chocolate Courgette Cake [vegan]

  1. Sofia August 5, 2014 at 4:34 am #

    The cake recipe is fantastic. I made it and it turn out great, the flavor and texture.

    Just a thing. The frosting recipe, I think its wrong and its meant to double boiler the butter, is it? I didnt use frosting in my cake but i would like to know if its like that.
    Thanks.

    Reply
    • theflexitarian August 5, 2014 at 7:38 am #

      Thanks Sofia. Glad to know you liked this cake. The frosting recipe is correct. The butter is melted by putting the hot water in it and then mixing in the other ingredients. The frosting spreads easily and then solidifies when it cools down. Annabelle.

      Reply
  2. Kat May 29, 2015 at 12:49 pm #

    Great cake – very sweet!! Tastes like your everyday American chocolate cake. One thing I will say – mix mix mix those dry ingredients before adding the wet! Mine ended up with little pockets of baking soda which were not amazing 😀

    Reply
  3. Tell cabrera August 15, 2016 at 8:34 pm #

    This is a really delicious, moist chocolate cake,thanks for a great vegan recipe

    Reply
  4. Cherry September 10, 2016 at 8:46 am #

    A fabulously light and moist chocolate cake, very tasty but not stodgy or sickly.

    Reply
  5. Jane Warner September 15, 2016 at 1:43 pm #

    Wonderful recipe, foolproof enough for even this fool of a cook to bake perfectly.

    Reply
  6. Shirine January 25, 2019 at 11:32 am #

    I like this recipe. It’s my children’s favourite chocolate cake. For a lighter and healthier version I use half wholewheat flour half white flour. I use 250g of coconut sugar instead of 350g caster sugar. And to replace the vegetable oil, I use 55g coconut oil and 60g apple sauce. It doesn’t change the delicious texture and you can eat more !

    Reply
    • theflexitarian January 25, 2019 at 2:14 pm #

      I like your healthy substitution ideas. Thanks!

      Reply

Trackbacks/Pingbacks

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    […] frutas o verduras trituradas, en diferentes y variadas […]
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