Vegan Chocolate Courgette Cake

Name: Vegan Chocolate Courgette Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Ingredients: 150 mL vegetable oil, plus extra to grease; 200 g caster sugar; 75 mL unsweetened milk alternative, we used oat; 1 tsp. vanilla extract; 1 tsp. white wine vinegar or cider vinegar; 350 g courgettes, trimmed and coarsely grated; 250 g plain flour; 1 1/2 tsp. baking powder; 75 g cocoa powder; 3/4 tsp. bicarbonate of soda; 125 g vegan ‘milk’ chocolate, roughly chopped, we used NOMO Creamy Choc Block Bar; 125 g vegan butter alternative, we used Flora, softened; 30 g cocoa powder; 200 g icing sugar; 1 tsp. vanilla extract; 2 tbsp. unsweetened milk alternative, at room temperature, we used oat; Vegan ‘milk’ chocolate, to decorate

You’d never know this cake contains courgettes – they can’t be seen at all when baked, but their presence helps add moisture and binds the cake (in place of egg).

By The Good Housekeeping Cookery TeamPublished: 04 April 2024

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Vegans and non-vegans alike will love this moist chocolate cake made with courgette!

If you're a fan of this traybake cake, then we have you covered.

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Yields:

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

353

Ingredients

For the cake

150 ml
vegetable oil, plus extra to grease
200 g
caster sugar
75 ml
unsweetened milk alternative, we used oat
1 tsp.
vanilla extract
1 tsp.
white wine vinegar or cider vinegar
350 g
courgettes, trimmed and coarsely grated
250 g
plain flour
1 1/2 tsp.
baking powder
75 g
cocoa powder
3/4 tsp.
bicarbonate of soda
125 g
vegan ‘milk’ chocolate, roughly chopped, we used NOMO Creamy Choc Block Bar

For the icing

125 g
vegan butter alternative, we used Flora, softened
30 g
cocoa powder
200 g
icing sugar
1 tsp.
vanilla extract
2 Tbsp.
unsweetened milk alternative, at room temperature, we used oat
Vegan ‘milk’ chocolate, to decorate

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 20 x 30cm roasting tin with baking parchment. For the cake, in a large bowl whisk the oil, sugar, milk alternative, vanilla extract and vinegar until combined. Add the courgettes and whisk again.
2. Step 2Sift in the flour, baking and cocoa powders, bicarbonate of soda and a pinch of fine salt. Whisk until combined. Add the vegan chocolate chips and whisk in. Scrape into the lined tin and smooth to level.
3. Step 3Bake for 30min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
4. Step 4For the icing, in a large bowl using a handheld electric whisk, beat the butter alternative until light and fluffy. Sift in the cocoa powder and icing sugar and add the vanilla and 2tbsp milk alternative. Beat until pale and fluffy.
5. Step 5Transfer the cooled cake to a board and spread the icing on top. Decorate with some coarsely grated vegan ‘milk’ chocolate, or shave some over using a y-shaped vegetable peeler. Cut into 16 pieces and serve.