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If you’ve been searching for a delightful way to satisfy your chocolate cravings while sneaking in some veggies, you’re going to adore this Vegan Chocolate Courgette Cake Recipe. It’s a moist, rich, and wonderfully chocolatey cake that uses grated courgette to keep every bite tender and lightly sweetened with coconut sugar for natural depth. Whether you’re vegan, curious about plant-based baking, or simply love a good homemade dessert, this recipe combines simple ingredients to create a show-stopping treat that feels indulgent without any guilt.
Ingredients You’ll Need
Gathering a handful of straightforward yet powerful ingredients is all it takes to craft this scrumptious cake. Each element plays a key role: from the earthy cocoa powder that delivers intense chocolatey notes to the courgette, which keeps the texture incredibly moist and tender without overwhelming flavor.
- 250 g courgette (grated weight): Adds moisture and a subtle vegetal sweetness while lending a tender crumb to the cake.
- 180 g all-purpose flour: The base that provides structure and holds the cake together perfectly.
- 60 g Dutch-process cocoa powder: Intensifies the chocolate flavor with a smooth, less acidic taste.
- 1 tablespoon baking powder: Helps the cake rise, ensuring a light and fluffy texture.
- ½ teaspoon baking soda: Works alongside baking powder for an even rise and balanced crumb.
- ¼ teaspoon sea salt: Enhances all the flavors and balances the sweetness.
- 1 batch homemade vegan buttermilk: Adds moisture and a slight tang for depth and tenderness.
- 170 g coconut sugar: A natural sweetener that enriches flavor with hints of caramel.
- 100 ml olive oil: Keeps the cake moist and adds a subtle richness.
- 2 teaspoons vanilla extract: Brings warmth and aromatic sweetness to the cake.
- ½ batch vegan chocolate ganache (optional): Perfect for topping, giving the cake a luscious, glossy finish.
How to Make Vegan Chocolate Courgette Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by lining the base and sides of a 7.5 or 8-inch springform pan with parchment paper to prevent sticking. Then preheat your oven to fan-forced 170°C (340°F) or 180°C (356°F) for a conventional oven. This ensures that your cake bakes evenly right from the start.
Step 2: Prep the Courgette
Wash the courgette thoroughly, trim off the ends, and grate it using a coarse-hole box grater. Placing the grated courgette on a clean tea towel or absorbent paper keeps it ready for folding into your batter without making your cake soggy.
Step 3: Combine Dry Ingredients
Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl. This step makes sure your dry ingredients are well mixed and lumps are eliminated, giving your cake an even crumb.
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk together the homemade vegan buttermilk, coconut sugar, olive oil, and vanilla extract. This mixture brings all the moistening and flavoring elements together, stirring up the perfect base for your batter.
Step 5: Create the Batter
Add half of the dry ingredients to the wet mixture and whisk until just combined. Now switch to a rubber spatula and gently fold in the rest of the dry ingredients along with the grated courgette. Folding keeps the batter airy and helps retain the delicate texture that makes this cake so irresistible.
Step 6: Bake Your Cake
Pour the batter into your prepared pan and bake for about 50 minutes. Test doneness by inserting a skewer or toothpick into the center — it should come out almost clean with a few crumbs attached. If it looks too wet, simply give it a few more minutes in the oven.
Step 7: Cool and Finish
Let the cake cool for 10 minutes in the pan, then carefully remove it and transfer to a wire rack to cool completely. If using, prepare the vegan chocolate ganache and chill it for 30 minutes before whisking to a light, smooth finish. Swirl it generously over your cake for an extra special touch.
How to Serve Vegan Chocolate Courgette Cake Recipe
Garnishes
Top this cake with fresh berries, a dusting of powdered sugar, or a sprinkle of chopped nuts for crunch and contrast. A dollop of coconut whipped cream adds a luscious finish that pairs beautifully with the cake’s rich chocolate flavor.
Side Dishes
This cake is perfect on its own or served alongside a hot cup of coffee or plant-based milk latte. It also pairs wonderfully with a fresh fruit salad or vegan ice cream for a complete dessert experience.
Creative Ways to Present
For parties or special occasions, cut your cake into petite squares and layer with vegan whipped cream and fruit in clear glasses for a stunning trifle. Alternatively, serve slices alongside a drizzle of vegan caramel sauce or raspberry coulis for an elegant look.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or keep it stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate to preserve freshness, but bring it to room temperature before serving to recapture that perfect texture.
Freezing
This Vegan Chocolate Courgette Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in foil and place inside a freezer bag. It can be frozen for up to three months without losing its fabulous taste or texture.
Reheating
When ready to enjoy frozen cake, thaw it overnight in the fridge or at room temperature. Warm slices in the oven at 150°C (300°F) for about 10 minutes or until just heated through for a freshly baked feel.
FAQs
Can I use zucchini instead of courgette?
Absolutely! Courgette and zucchini are the same vegetable called by different names in various regions, so you can use either interchangeably without any difference in the recipe.
Is it necessary to peel the courgette?
No need to peel it. The skin is thin and soft, adding fiber and nutrients, plus it contributes to the cake’s lovely color and texture.
What if I don’t have vegan buttermilk?
You can make a quick substitute by adding a tablespoon of lemon juice or apple cider vinegar to a cup of plant-based milk, letting it sit for 5-10 minutes. It curdles slightly and mimics traditional buttermilk’s tangy moisture.
Can I substitute the olive oil with another oil?
Yes! Neutral oils like sunflower, canola, or avocado oil also work well if you prefer a lighter taste than olive oil.
Does the vegan chocolate ganache have to be used?
The ganache adds a wonderful finishing touch, but the cake is delicious on its own or dusted with cocoa powder or powdered sugar if you prefer a simpler presentation.
Final Thoughts
This Vegan Chocolate Courgette Cake Recipe is a joyful reminder that vegan baking can be both delicious and easy to whip up anytime you want a chocolate fix with a wholesome twist. Dive in and treat yourself—you’ll find yourself making this cake again and again, sharing it with friends, and loving every bite.
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Vegan Chocolate Courgette Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Courgette Cake is a moist and rich plant-based dessert that cleverly incorporates grated courgette for added moisture and subtle veggie goodness. Sweetened with coconut sugar and flavored with Dutch-process cocoa and vanilla, it offers a deliciously indulgent treat suitable for vegan diets. The optional vegan chocolate ganache topping adds an extra layer of creamy chocolate decadence.
Ingredients
Cake Ingredients
- 250 g courgette (grated weight)
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 batch homemade vegan buttermilk (typically 1 tablespoon lemon juice or apple cider vinegar + 240 ml plant-based milk, left to curdle)
- 170 g coconut sugar
- 100 ml olive oil
- 2 teaspoons vanilla extract
Optional Topping
- ½ batch vegan chocolate ganache (made from plant-based cream and dairy-free chocolate)
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 shred it using a coarse-hole box grater. Place the grated courgette on a clean tea towel or kitchen paper towel in a bowl until you’re ready to use it.
- Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a mixing bowl and stir to combine evenly. Set aside.
- Mix wet ingredients: In a separate bowl, whisk 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 just combined. Switch to a rubber spatula, then gently fold in the remaining dry ingredients along with the grated courgette, ensuring the mixture is homogenous but not overmixed.
- Bake: Pour the batter into the prepared cake pan and bake in the oven for approximately 50 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few moist crumbs. If wet batter remains, continue baking in 5-minute increments as needed.
- Cool and finish: Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform pan sides and transfer the cake to a wire rack to cool completely. Meanwhile, prepare the vegan chocolate ganache and let it cool for 30 minutes. Whisk the ganache using an electric mixer until light and smooth, then swirl it atop the cooled cake as an optional decorative and flavorful finishing touch.
Notes
- Grating the courgette adds moisture and texture without overpowering the chocolate flavor.
- Using Dutch-process cocoa powder gives the cake a deep, rich chocolate taste.
- Homemade vegan buttermilk can be made by mixing 1 tablespoon of lemon juice or apple cider vinegar into 240 ml of a plant-based milk substitute and letting it curdle for 5-10 minutes.
- Coconut sugar is used as a natural unrefined sweetener with a lower glycemic index than white sugar.
- Olive oil provides healthy fats and keeps the cake moist; can be substituted with other neutral-tasting oils if preferred.
- Baking times may vary depending on oven accuracy; always test with a skewer to check doneness.
