This scrumptious chocolate vegan courgette cake is a perfect example of how delicious plant-based baking can be.
![Chocolate Courgette Cake [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2013/11/courgette-chocolate-cake-500.jpg?resize=730%2C726)
This scrumptious vegan chocolate courgette cake is a perfect example of how delicious plant-based baking can be. Pure indulgence! This is one of the most popular dessert recipes on the blog.
I love adding vegetables to cakes. Carrot, beetroot, parsnip, pumpkin etc . . . make a great addition to baked goods as they add moisture, sweetness and structure. Don’t forget to browse my vegan dessert recipe collection for inspiration.
In this recipe, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well as 1 of your 5 a day to this scrumptious chocolate cake.
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.
How to make this vegan chocolate courgette cake
First, you will need to mix the dry ingredients into one bowl before adding the wet ingredients and the grated courgette. Everything should be well combined but make sure not to overmix.
The batter is then shared evenly between two 23cm / 9in non-stick springform cake pans. Once the cakes are cooked and have cooled down, you can start preparing the icing.
In a bowl, melt the dairy-free butter with 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.
All that is left to do is assemble the cake. Spread some chocolate icing over the first cake then top with the other cake. 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 for around 20 mins.
Enjoy!
Here are more vegan chocolate dessert recipes you may like to try:
- ORANGE & BEETROOT CHOCOLATE CAKE [VEGAN]
- DREAMY CHOCOLATE MOUSSE [VEGAN] [GLUTEN FREE]
- CHEWY BANANA & CHOCOLATE CHIP COOKIES [VEGAN] [GLUTEN FREE]
I hope you enjoy this vegan chocolate courgette cake recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Chocolate Courgette Cake [vegan]
Equipment
- 2 x 23cm / 9in non-stick spring form cake pans
- 3 mixing bowls
- grater
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
- 300 ml almond milk
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
- 75 g dairy-free butter + extra for greasing
- 4 ½ Tbsp boiling water
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease two 23cm / 9in non-stick springform cake pans with dairy-free butter. Line bottoms of the cake pans with greaseproof paper.
- In a large bowl, sieve together the plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add the almond milk, vanilla extract and vegetable oil. Mix well.
- Add the grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- 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.
- 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.
- 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).
Nutrition
I cannot wait to see your posts!
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.
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.
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 😀
This is a really delicious, moist chocolate cake,thanks for a great vegan recipe
So glad you enjoyed it !
A fabulously light and moist chocolate cake, very tasty but not stodgy or sickly.
So glad you enjoyed it!
Wonderful recipe, foolproof enough for even this fool of a cook to bake perfectly.
Fantastic! So glad you enjoyed it!
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 !
I like your healthy substitution ideas. Thanks!