Description
This Vegan Chocolate Courgette Cake is a moist, rich, and chocolatey dessert perfect for plant-based diets. Made with grated courgette for added moisture and nutrition, Dutch-process cocoa, and coconut sugar, this cake is both flavorful and wholesome. The optional vegan chocolate ganache adds an indulgent finishing touch, making it a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 250 g courgette (grated weight)
- 1 batch homemade vegan buttermilk (approx. 240 ml)
- 170 g coconut sugar
- 100 ml olive oil
- 2 teaspoons vanilla extract
Optional Topping
- ½ batch vegan chocolate ganache
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Prep Courgette: Wash and tail the courgette, then grate it using a coarse-hole box grater. Place the grated courgette on top of a clean tea towel or sheet of kitchen roll in a bowl and set aside until needed.
- Mix Dry Ingredients: Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the homemade vegan buttermilk, coconut sugar, olive oil, and vanilla extract until well combined.
- Make the Batter: Add half of the dry ingredients to the wet ingredients and whisk until combined. Switch to a rubber spatula and gently fold in the remaining dry ingredients along with the grated courgette until just incorporated.
- Bake: Pour the batter into the prepared cake pan and bake for 50 minutes. To test doneness, insert a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If wet batter remains, continue baking in 5-minute increments until done.
- Cool and Finish: Let the cake cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely. If using, prepare the vegan chocolate ganache and allow it to cool for 30 minutes, then whisk with an electric mixer until light and smooth. Swirl the ganache on top of the cooled cake before serving.
Notes
- The grated courgette adds moisture and subtle flavor, and should be used fresh.
- Use Dutch-process cocoa powder for a richer chocolate taste and darker color.
- Homemade vegan buttermilk can be made by mixing plant-based milk with lemon juice or vinegar.
- Coconut sugar imparts a natural sweetness and slight caramel flavor.
- Olive oil provides healthy fats and keeps the cake moist; mild-flavored olive oil is preferable.
- Baking time may vary depending on your oven; check doneness carefully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
