This vegan chocolate courgette cake is rich and irresistibly chocolatey, with a hidden dose of vegetables. The grated courgettes add softness while keeping the cake perfectly light and moist. Made without dairy or eggs, it’s a delicious plant-based treat that’s easy to bake.
Rich & Moist Vegan Chocolate Courgette Cake – Easy & Indulgent!
Looking for a delicious and healthy dessert option? Look no further than this vegan chocolate courgette cake! This delicious and moist cake combines the richness of chocolate with the goodness of courgettes (also known as zucchini in the US) to create a guilt-free treat that will satisfy your sweet tooth.
This cake is dairy-free, egg-free, and plant-based, making it a great option suitable for various diets and allergies.
Whether you follow a vegan lifestyle or simply want to incorporate more plant-based options into your diet, this recipe is sure to become a new favourite.
The addition of courgette adds a healthy twist to this classic dessert. This is one of the most popular dessert recipes on the blog and is pure indulgence!
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.
Other courgette recipes to enjoy
In this post
- Rich & Moist Vegan Chocolate Courgette Cake – Easy & Indulgent!
- Other courgette recipes to enjoy
- How to make this vegan chocolate courgette cake
- What to serve with this chocolate cake
- More vegan chocolate recipes you may like to try
- Frequently Asked Questions about this Chocolate Courgette Cake
- Other posts you might enjoy reading
How to make this vegan chocolate courgette cake
Ingredients needed
For the cake batter, you will need courgettes, flour, sugar, cocoa powder, baking powder, bicarbonate of soda, almond milk, vegetable oil, and vanilla extract.
For the chocolate icing, you will need dairy-free butter, boiling water, icing sugar, and cocoa powder.
Step-by-step instructions
This recipe is not only plant-based but also an excellent way to incorporate some veggies into your dessert. So let’s dive in and discover how to make this mouthwatering treat.
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 23-cm / 9-inch non-stick springform cake pans. Once the cakes are cooked and 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.
By using courgettes as the main ingredient, this cake provides added moisture and nutrients without compromising on taste. This recipe is sure to satisfy your sweet tooth. Go ahead and give it a try – you might just discover your new favourite treat!
What to serve with this chocolate cake
This cake is perfect on its own but you can also serve it with:
- Fresh Berries: Serve a mix of fresh berries like strawberries, raspberries, or blueberries on the side.
- Coconut Whipped Cream: Make a vegan whipped cream using coconut cream and a sweetener like maple syrup or powdered sugar.
- Plant-Based Ice Cream: Serve a scoop of vegan vanilla or chocolate ice cream alongside the cake for an even more decadent treat.
More vegan chocolate 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]
Frequently Asked Questions about this Chocolate Courgette Cake
No, in fact, this cake (and the icing) is easier to make by hand with a spatula or spoon. This is my preferred method to avoid over-mixing the batter.
The chocolate courgette cake can be stored in an airtight container in a cool place for up to 3 days.
Once cooled down and iced you can freeze this cake whole or in slices for up to 3 months. Simply wrap it in a double layer of cling film. To defrost, remove the plastic wrap, and let the whole cake stand at room temperature for 2-3 hours (or 1 to 2 hours for individual pieces).
I use the coarse side of a large cheese box grater to grate the courgettes. Alternatively, you can use a food processor with a grater disc blade. There is no need to peel courgettes beforehand, just trim off the stem and blossom ends with a sharp knife.
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
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g plain flour
- 350 g caster sugar
- 85 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 300 ml almond milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 g grated courgettes
FOR THE ICING
- 75 g dairy-free butter
- 4 ½ Tbsp boiling water
- 375 g icing sugar
- 1 ½ tbsp cocoa powder
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.250 g plain flour, 350 g caster sugar, 85 g cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda
- Add the almond milk, vanilla extract and vegetable oil. Mix well.125 ml vegetable oil, 300 ml almond milk, 2 tsp vanilla extract
- Add the grated courgettes and mix until all is well combined.250 g grated courgettes
- 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.375 g icing sugar, 1 ½ tbsp cocoa powder, 75 g dairy-free butter, 4 ½ Tbsp boiling water
- 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
Find this recipe online:
Chocolate Courgette Cake [vegan]
https://theflexitarian.co.uk/recipe-items/chocolate-courgette-cake-vegan/
I cannot wait to see your posts!
Other posts you might enjoy reading
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!
Found this recipe to help us use up the many courgettes our plants have produced this year and it turned out amazing- there were compliments all round! I did use self raising flour instead of plain and only 270 grams of sugar. Will definitely make again, thank you!
Hi Jas, So glad you like it. It definitely one of my favourites too! Annabelle
We are a vegan household, and my partner adores this cake. I swapped the plain flour for plain strong wholemeal, and only used 250g of sugar. I have yet to make the frosting, I’ve used jam in the centre, and left the top bare. It doesn’t last long!
So glad to hear that your family enjoys this cake. Love your substitutions. Try the frosting next time :). It’s really yummy.
Could I use loaf tins instead of spring form tins, as I don’t own any?
As long as the size and shape are the same it should be ok. Annabelle
Thank you for this recipe. I am always looking for vegan recipes for when my son comes to visit. I am trying it out today as my birthday cake for when a friend comes to visit tomorrow. I reduced the recipe by one fifth to accommodate my seven-inch tins. Even if I had nine-inch tins, I have no one to eat all that cake! I also reduced the sugar, following comments on here.
The cake is a delight. I will make your frosting next weekend when my son comes, but for now I have simply used raspberry jam between the layers and a drift of icing sugar on top. What a wonderful way to use the humble courgette.
Hi Lois, I am so glad you enjoyed the cake and what a good idea to use raspberry jam. Wishing you a very happy birthday. Annabelle x
Way too much sugar. The cake is really sickly.