This moist vegan chocolate courgette cake is a surprising treat! Made with fresh courgette (zucchini), it’s rich, fluffy, and super chocolatey. You won’t believe it’s plant-based!
I mean, who knew veggies could be this delicious? It’s like a secret way to sneak some greens into dessert! 🥳 I love serving it with a dollop of vegan cream on top for an extra treat!
Key Ingredients & Substitutions
Courgette (Zucchini): This is the star of the cake, adding moisture and a subtle texture without the flavor. Grate it finely for a better blend. If zucchini isn’t around, you could substitute it with grated carrots, though the taste will be slightly different.
Cocoa Powder: Unsweetened cocoa powder gives the cake its deep chocolate flavor. If you prefer a sweeter cake, you can try using Dutch-processed cocoa, which is milder in taste. Keep in mind that it may change the color slightly.
Oil: Vegetable oil keeps the cake moist. For a healthier option, use unsweetened applesauce instead. This can also add some natural sweetness but may make the cake a bit denser.
Almond Milk: Unsweetened almond milk is used for its light taste. You can easily swap it out with other plant-based milks like soy, oat, or coconut milk, depending on what you have at home.
How Do I Ensure the Cake is Moist and Fluffy?
The key to a moist and fluffy vegan chocolate courgette cake is balancing the wet and dry ingredients properly. Here are some tips to help you get it right:
- Don’t skip the vinegar! It reacts with the baking soda, helping the cake rise and keep it airy.
- Make sure to pack the grated courgette well. This adds a good amount of moisture.
- Mix the wet and dry ingredients just until combined. Overmixing can lead to a tough cake.
- Test for doneness with a toothpick; it should come out clean with a few moist crumbs, but not wet batter.
Following these tips will help you create a delicious cake that stays moist and delightful for days!
Moist Vegan Chocolate Courgette Cake
Ingredients You’ll Need:
- 2 cups (about 300g) grated courgette (zucchini), packed
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 cup organic sugar or coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened almond milk (or any plant milk)
- 1/3 cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
- 1/2 cup dairy-free chocolate chips (optional)
How Much Time Will You Need?
This delightful vegan cake takes about 15 minutes to prepare and around 40-45 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack for cooling completely. Total time from start to finish is about 1.5 hours, plus cooling time if you’re patient!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan or line it with parchment paper to make it easier to remove the cake later.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures that all the dry ingredients are well combined and helps avoid any lumps.
3. Combine Wet Ingredients:
In a separate bowl, mix the almond milk, oil, vanilla extract, and apple cider vinegar. The vinegar will help make the cake fluffy, so don’t skip it!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix, or the cake might become tough!
5. Add Courgette and Chocolate Chips:
Fold in the grated courgette and the optional dairy-free chocolate chips. This will give your cake extra moisture and chocolatey goodness!
6. Pour and Smooth:
Pour the batter into your prepared cake pan and use a spatula or the back of a spoon to smooth the top. Make sure it’s even!
7. Bake:
Place the cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but no wet batter.
8. Cool the Cake:
Once baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
9. Serve:
Enjoy the cake as is or decorate it with a dusting of powdered sugar or a generous helping of vegan frosting. It’s delicious either way!
Enjoy your delicious, moist vegan chocolate courgette cake! Perfect for sharing or just indulging yourself!
FAQ for Moist Vegan Chocolate Courgette Cake
Can I Use Another Type of Flour?
Absolutely! While all-purpose flour works best, you can substitute it with whole wheat flour or a gluten-free flour blend. Just keep in mind that the texture and flavor may change slightly with different flours.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week, or freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Can I Add Nuts or Other Mix-ins?
Yes! Adding chopped nuts like walnuts or pecans can give your cake a nice crunch. Just fold them in with the courgette and chocolate chips. Feel free to experiment with other add-ins like dried fruit or spices for different flavors!
How Can I Make This Cake Even Richer?
If you’d like a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can also try adding a bit of espresso powder to enhance the chocolate flavor without making it taste like coffee!
