Imagine a chocolate cake so decadent, so rich, and so moist that you won't believe it's not only vegan but also secretly packed with hidden vegetables! This Vegan Chocolate Courgette Cake is the ultimate dessert that proves healthy eating can be absolutely delicious. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves an incredible chocolate cake, this recipe will transform your perception of plant-based baking forever.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup grated courgette
- 1 cup flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake after baking.
- In a large mixing bowl, combine the grated courgette (zucchini) with the sugar and vegetable oil. Mix well until the ingredients are fully incorporated and the mixture is slightly creamy.
- Add the almond milk and vanilla extract to the courgette mixture. Stir until everything is well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps to aerate the dry ingredients and remove any lumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favorite vegan frosting or enjoy it plain. Serve and enjoy your delicious Vegan Chocolate Courgette Cake!
Tips
- Make sure to squeeze out excess moisture from the grated courgette to prevent a soggy cake texture.
- Use fresh, finely grated courgette for the best integration into the cake batter.
- Don't overmix the batter - this can lead to a tough, dense cake.
- For extra moisture, you can add a tablespoon of apple sauce or ground flaxseed.
- Allow the cake to cool completely before frosting to prevent melting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For added richness, consider topping with vegan chocolate ganache or a dusting of powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
