The best vegan chocolate courgette (zucchini) cake

To claim something as the best is a big claim. It is especially grandiose when you do so without any official contest, judging or rankings! However, this cake is so good that I have allowed myself the title. I have previously shared chocolate courgette muffins, and a whole host of apple courgette baked goods, but this cake is in a category all of its own. It is moist, fudgy and rich but also light in texture. Mr Bite loved it as much as me, even after hearing it had a vegetable in it (you really can't tell).

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

Print recipe

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?

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