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Vegan Chocolate Courgette Cake Recipe

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4.3 from 1 review

This Vegan Chocolate Courgette Cake is a moist, rich, and deliciously fudgy dessert that cleverly incorporates grated courgette (zucchini) to add natural moisture and texture without any dairy or eggs. Perfect for those seeking a plant-based treat, it combines Dutch-processed cocoa, chocolate chips, and aromatic vanilla for a deeply chocolatey flavor that everyone will enjoy.

Ingredients

Wet Ingredients

  • 300 g (10 ½ oz) grated courgette (zucchini)
  • 175 g (¾ cup + 2 Tablespoons) caster or granulated sugar
  • 120 ml (½ cup) neutral oil (such as sunflower)
  • 60 ml (¼ cup) unsweetened non-dairy milk (soy is best)
  • ½ teaspoon vinegar
  • 1 teaspoon vanilla paste

Dry Ingredients

  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 60 g (½ cup + 1 Tablespoon) cocoa powder (Dutch processed)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt

Add-ins

  • 100 g (3 ½ oz) chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 23 cm (9 in) square cake tin or a 2lb loaf tin and line it with baking parchment to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the grated courgette, caster sugar, neutral oil, unsweetened non-dairy milk, vinegar, and vanilla paste. Stir well until fully mixed.
  3. Sift Dry Ingredients: In a separate bowl, sift together the plain flour, Dutch-processed cocoa powder, baking powder, bicarbonate of soda, and salt to ensure even distribution and remove any lumps.
  4. Combine Wet and Dry: Add the dry ingredients into the wet mixture. Stir gently until the batter is smooth and no dry flour lumps remain. Be careful not to overmix.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to evenly distribute them throughout the cake mixture.
  6. Fill the Tin: Pour the batter into the prepared cake tin, spreading it out evenly and smoothing the surface.
  7. Bake the Cake: Bake in the preheated oven for about 30 minutes if using a square cake tin, or 80 minutes if using a loaf tin. The cake is done when the surface feels firm to the touch and a skewer inserted into the center comes out clean or with just a few moist crumbs, but no wet batter.
  8. Cool and Serve: Allow the cake to cool in the tin for 15 minutes, then carefully remove it and place it on a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute the non-dairy milk with any plant-based milk of your choice, but soy milk works best for texture and flavor.
  • For extra moisture and flavor, consider adding a handful of chopped walnuts or pecans along with the chocolate chips.
  • Make sure to grate the courgette finely and gently squeeze out any excess liquid to avoid a too-wet batter.
  • This cake keeps well stored in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Feel free to dust the cooled cake with powdered sugar or top with vegan frosting for a more festive dessert.

Find it online: https://recipeplenty.com/vegan-chocolate-courgette-cake-recipe/