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Chocolate Courgette Cake [vegan]

October 19, 2021 · theflexitarian 15 Comments

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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

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

Chocolate Courgette Cake [vegan]

This scrumptious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Vegan Desserts
Cuisine English
Servings 8 people
Calories 708 kcal

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

Serving: 200gSodium: 369mgCalcium: 132mgVitamin C: 6mgVitamin A: 297IUSugar: 91gFiber: 5gPotassium: 297mgCholesterol: 20mgCalories: 708kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 19gFat: 26gProtein: 6gCarbohydrates: 123gIron: 3mg
Keyword cake, chocolate, Courgette
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Comments

  1. Sofia says

    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 says

      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 says

    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 says

    August 15, 2016 at 8:34 pm

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

    Reply
    • theflexitarian says

      August 15, 2016 at 10:54 pm

      So glad you enjoyed it !

      Reply
  4. Cherry says

    September 10, 2016 at 8:46 am

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

    Reply
    • theflexitarian says

      September 10, 2016 at 6:27 pm

      So glad you enjoyed it!

      Reply
  5. Jane Warner says

    September 15, 2016 at 1:43 pm

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

    Reply
    • theflexitarian says

      September 15, 2016 at 8:32 pm

      Fantastic! So glad you enjoyed it!

      Reply
  6. Shirine says

    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 says

      January 25, 2019 at 2:14 pm

      I like your healthy substitution ideas. Thanks!

      Reply

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#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
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Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩 He even signed my faded copy of "The Art of Fermentation " 😊 Check out his latest book "Sandor Katz's Fermentation Journeys" #fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough #fermentedvegetables
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Many Middle-Eastern courgette dips use yoghurt but this vegan version is completely dairy-free. Do not hesitate to play around with the amount of mint and parsley to suit your own taste.

Grab the recipe on the blog. Link in my bio.

#flexitarian #veggierecipes #vegan #plantbased #recipes #instagood #instafood #veganrecipes #vegano #instavegan #plantbasedfood #veganfood #veggie #vegansofig #recipes #glutenfree
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Vegan and gluten-free, this flavoursome courgette dip is made with courgettes, tahini, mint and parsley. Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition to a mezze platter. Many Middle-Eastern courgette dips use yoghurt but this vegan version is completely dairy-free. Do not hesitate to play around with the amount of mint and parsley to suit your own taste. Grab the recipe on the blog. Link in my bio. #flexitarian #veggierecipes #vegan #plantbased #recipes #instagood #instafood #veganrecipes #vegano #instavegan #plantbasedfood #veganfood #veggie #vegansofig #recipes #glutenfree
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Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

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320g puff pastry sheet
Dairy-free alternative to milk
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Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
These roasted tomato tartlets are the perfect summer treat  So easy to make and absolutely delicious.  I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD|

Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe

INGREDIENTS
320g puff pastry sheet
Dairy-free alternative to milk
400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
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These roasted tomato tartlets are the perfect summer treat So easy to make and absolutely delicious. I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD| Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck! Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply) It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe INGREDIENTS 320g puff pastry sheet Dairy-free alternative to milk 400g cherry tomatoes, halved Olive oil Salt & pepper 2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread Basil Balsamic glaze METHOD - Preheat the oven to 200C. - Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk. - With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork. Place tomatoes on an oven tray, drizzle some olive oil and season. - Bake tomatoes for 20-25 mins and tartlets for 25 mins. - Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold. #nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
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It's #MeatFreeMonday 😊🙌 These vegan courgette and corn fritters are lightly spiced with cumin, fresh coriander, lemon juice and mild chilli powder. I like to serve them with some dairy-free yoghurt and sweet chilli sauce drizzled all over, as well as some finely chopped spring onion. These courgette and corn fritters contain no eggs, dairy or gluten. They are made with gram flour (also known as chickpea flour) which you can find in most supermarkets or ethnic stores. Gram flour is naturally gluten-free and high in plant-based protein. I have tried this recipe with plain flour, plain flour + eggs and gram flour. I prefer the texture with gram flour but if you do not have any, plain flour works as well. You can find the recipe on the blog. Link in my bio. #vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #meatlessmonday
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You can find the recipe on the blog. Link in my bio.⠀
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