   Signup
 
Sites:      
 Donate!  Sign me up!
  • Why
    • Animals
    • Health
    • Environment
    • Nutrition
  • Vegan Starter Kit
  • Recipes
    • All Recipes
    • BOSH! Videos
    • So Vegan Videos
    • Wicked Healthy Videos
  • Eating Out
  • Myths
  • People
  • News
  • Sponsors
  • Shop
    • Special Offers

  • Recipes
  • American Vegan Recipes

Chocolate Courgette Cake

  • The Flexitarian
  • 
    15 Loves
  • Share
    • Tweet
45 - 60 Mins

2
  • 250g plain flour [UK 9oz / US 2 cups]

  • 350g caster sugar [UK 12oz / US 1 ½ cup]
  • 85g cocoa powder [UK 3oz / US 3/4 cup]
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125ml vegetable oil [UK 4 ½ fl oz / US 1/2 cup]
  • 2 tsp vanilla extract
  • 250g grated courgettes [9oz]
  • 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]
  • 375g icing sugar [UK 13oz / US 3 cups]
  • 1 ½ tbsp cocoa powder
  • 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]
  • 4 ½ tbsp boiling water

Hungry for more?
For more delicious plant-based recipes sent straight to your inbox, sign up now to take our vegan pledge! More recipes please!

You don't need an excuse to make this cake. But if you want one, bake it for any non-vegans you know... They won't believe their taste buds!

Cooking Instructions
  • Pre-heat the oven to 180C/350F/Gas 4.
  • Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.
  • In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
  • Add almond milk, vanilla extract and vegetable oil. Mix well.
  • Add grated courgettes and mix until all is well combined.
  • Divide the mixture evenly between the two cake tins.
  • Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
  • Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
  • Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
  • Back to American Vegan Recipes

Search for a recipe

Surprise me
  •     
  •     
  • Why
  • Vegan Starter Kit
  • Recipes
    • African Vegan Recipes 3
  • Eating Out
  • Myths
  • People
  • News
  • Sponsors
  • Shop

Lifestyles

  • Celebrations 114
  • Child-friendly 243
  • Dinner Party 262
  • Freezer-friendly 83
  • Gluten-Free 242
  • Health 376
  • Nut free 82
  • On a budget 246
  • On the go 138
  • Pregnancy 169
  • Raw 36
  • Soya free 110
  • Sports 203
  • Weight Loss 119
  • Wheat free 93
  • Yeast free 56
  • Zero waste 1

Meal Of The Day

  • Breakfast 127
  • Dinner 393
  • Lunch 333
  • Snacks 172
  • Sweet Treats 192
 Sign me up!
Try vegan with Veganuary!

Veganuary is a registered charity (1168566) inspiring people to try vegan for January and throughout the rest of the year.

 Sign me up!
Sign me up!
  • About
  • Donate
  • Jobs
  • Sponsors
  • Shop
  • Press Enquiries
  • Contact Us
  • Affiliate Policy
  •  Join us on Facebook
  •  Join us on Twitter
  •  Join us on Instagram
  • Terms & Conditions
  • Privacy Policy
  • Cookies Policy
  • © 2019 Veganuary
  • UK Charity Number 1168566
Sites: