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
Scale
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.
