I think the secret to the cake is middle-ground moderation. Many chocolate courgette cakes are just chocolate cakes with some added vegetable - a bonus, sure, but they are still very high in sugar and oil. Then you have the category that is sugar/oil free or very low in those ingredients. As my recipe page highlights, I'm a big fan of those made-over baked goods myself. However, sometimes I want a cake that tastes like an old-fashioned, fully-fledged, not made-over cake. This one does that. It has less sugar and oil than the recipe I adapted it from, but enough that you won't notice the reduction.
It may be my new favourite cake, and I can say with some confidence I will be making it again!
Chocolate courgette (zucchini) cake
The best vegan chocolate cake!
Makes one large square cake to serve 12
Vegan
Author: Bite-sized thoughts, adapted from the non-vegan 'Best chocolate courgette cake' on All Recipes
Ingredients
For the cake
250g plain flour
300g caster sugar
65g cocoa powder
2 tsp bicarbonate soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
Egg replacer to the equivalent of 4 eggs (I used Orgran powder, but substitute flax egg / chia egg if you prefer)
125ml (1/2 cup) vegetable oil
250ml (1 cup) non-dairy milk of choice (I used unsweetened almond)
Approximately 350g / 2 medium courgettes (zucchini), grated
For the icing
220g icing sugar (powdered sugar)
30g cocoa powder
4 tbsp non-dairy spread / margarine
4 tbsp non-dairy milk of choice (I used unsweetened almond)
Method
For the cake
Preheat your oven to 180' C (355'F) and prepare a large square baking tin.
In a medium bowl, stir together the flour, sugar, cocoa, bicarbonate soda, baking powder, salt and cinnamon. Add the egg replacer mix, oil and non-dairy milk and mix well. Fold in the courgette and then pour into the prepared tin.
Bake for 42 to 50 minutes until a skewer inserted into the centre comes out clean.
Cool cake completely before icing.
For the icing
Combine all icing ingredients in a large bowl. Beat with electric mixers until smooth and creamy. Spread over the cake.
Do you have a current favourite cake?
I totally agree about moderation. It's amazing how many people think that because it has vegetables in it, you can eat as much as you want.
ReplyDeleteAnd ditto the reverse - that you have to completely avoid foods with 'occasional' ingredients in them!
DeleteIt looks like an excellent cake esp with that soft fudgy icing! And chocolate and zucchini is a great combination - I have tried the zucchini brownies from fat free vegan and they are amazing!
ReplyDeleteI have to try them then!
DeleteI do love a courgette chocolate cake and often make both a vegetarian and vegan version http://allotment2kitchen.blogspot.co.uk/2014/08/vegan-courgette-chocolate-cake.html - in fact my nephew has been begging me to make some but I have said that I will wait for the courgette season. I do love your soft fudgy icing, I've covered mine in the past with vegan buttercream.
ReplyDeleteWaiting until the middle of courgette season is wise - I think that will give me a good excuse to make another cake :-)
DeleteThis one is right up my alley - chocolate, but not too naughty. Love it.
ReplyDeleteThanks Cakelaw :-)
DeleteAny cake that I can use to claim contains one of my five a day sounds good to me! I've tried a couple of courgette cakes before and really enjoyed them, and I reckon a chocolate version sounds pretty special!
ReplyDeleteVegetables in dessert do always seem a particular win ;)
DeleteI love how easy it is to sneak zucchini into desserts! This cake looks so yummy :D
ReplyDeleteIt sure looks delicious! Yum! I think you can claim it as the best ;)
ReplyDeleteI can't believe how rich and delicious this cake looks!
ReplyDeleteJulie
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