If you own an allotment you will be all too familiar with the humble courgette, every year we seem to produce more and more last year we were drowning in them!
I am always trying to come up with new exciting ways to enjoy courgette, I have tried courgette in my breakfast porridge oats and now I am experimenting using it in my baking.
This cake recipe uses courgettes to provide moisture.
Best of all you can’t taste the courgette so I think you may even get away with sneaking this one past your children, and what better way to get them to eat their veggies than with a slice of cake!
No child would ever suspect cake to contain vegetables now, would they?
Did I also mention this cake is vegan-friendly!
I have included my chocolate frosting recipe below for that extra indulgence, the cake is delicious plain but adding the frosting makes it extra special!
If you are soy free unfortunately you can’t eat the frosting but the cake should be fine for you, please check all ingredients if you suffer from an allergy due to variations in products.
READY STEADY BAKE…
Chocolate Courgette Cake
- 400g gluten free plain flour
- 2 tsp gluten free baking soda
- 60g cocoa powder gluten, dairy free
- 1/4 tsp salt
- 170g golden castor sugar
- 300 ml dairy free milk (e.g. almond milk)
- 2 tbsp lemon juice
- 90g melted coconut oil or sunflower oil
- 1 tsp vanilla extract
- 280g courgette grated - grate downwards on the courgette so less moisture is collected.
Preheat the oven to 180C fan assisted
Prepare the cake tin by greasing it with a little dairy free butter and a light dusting of flour use a piece of greaseproof paper to do this.
Sift the flour, baking powder, bicarbonate of soda, cocoa powder and salt into a large mixing bowl.
Stir in the caster sugar and make a well in the mix.
In a separate bowl mix the milk, lemon juice, oil and vanilla extract.
Pour the wet ingredients into the dry in the well created. Using a large metal spoon fold and mix well.
Add the grated courgette and fold again ensuring everything is mixed fully.
Pour into the prepared cake tin.
Bake for 45-50 minutes if in the large tin, and 20-30 minutes in the shallower tins. Ensure the cake is cooked through and a skewer inserted into the cake comes away clean. Be aware oven cooking times vary so check on your cake once it is past 80% of the cooking time.
Once cooked leave the cake to stand for 15 minutes, then carefully remove the cake from the tin. Leave to rest on a cooling rack for a further 20 minutes.