Description
This Vegan Chocolate Courgette Cake is a moist, rich, and deliciously fudgy dessert perfect for any occasion. Made with grated courgette to add moisture naturally, Dutch-process cocoa for deep chocolate flavor, and a homemade vegan buttermilk for an extra tender crumb, this cake is both plant-based and allergen-friendly. Optionally topped with a silky vegan chocolate ganache, it makes a decadent yet wholesome treat everyone will love.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 250 g courgette (grated weight)
- 1 batch homemade vegan buttermilk
- 170 g coconut sugar
- 100 ml olive oil
- 2 teaspoons vanilla extract
Optional Topping
- ½ batch vegan chocolate ganache
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F).
- Prep courgette: Wash and tail the courgette, then use a coarse-hole box grater to shred it. Place the grated courgette on a clean tea towel or kitchen paper in a bowl until ready to use.
- Mix dry ingredients: Sift the flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Mix wet ingredients: In a separate bowl, whisk together the homemade vegan buttermilk, coconut sugar, olive oil, and vanilla extract until well combined.
- Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until combined. Then, using a rubber spatula, gently fold in the remaining dry ingredients along with the grated courgette, ensuring an even mixture without overmixing.
- Bake: Pour the batter into the prepared cake pan and bake for 50 minutes. To check doneness, insert a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If wet batter sticks, continue baking for another 5 minutes as needed.
- Cool and top: Allow the cake to cool in the pan for 10 minutes, then carefully remove the pan and transfer the cake to a wire rack to cool completely. Prepare the vegan chocolate ganache and let it cool for 30 minutes, then whisk it with an electric mixer until light and smooth. Swirl the ganache on top of the cooled cake before serving.
Notes
- The grated courgette adds moisture and a tender crumb to the cake without affecting the chocolate flavor.
- Dutch-process cocoa powder provides a smoother, less acidic chocolate taste.
- Homemade vegan buttermilk can be made by mixing plant-based milk with a tablespoon of an acid like lemon juice or vinegar and letting it curdle.
- Coconut sugar is a natural sweetener that adds caramel notes; you can substitute with brown sugar if needed.
- Olive oil helps keep the cake moist; mild-flavored olive oil is recommended to avoid overpowering taste.
- Baking times may vary depending on your oven; check the cake’s doneness as directed to avoid over- or under-baking.
- The vegan chocolate ganache topping is optional but adds a decadent finishing touch.
