Vegan Chocolate Courgette Cake

Vegan chocolate courgette cake - this delicious zucchini cake is a great way of
using up excess courgettes. It is incredibly moist, soft, chocolatey and very,
very more-ish

Servings: 10 people

Author: Domestic Gothess

Prep Time
20 minutes

Cook Time
30 minutes

Course:

Dessert

Cuisine:

British

Keywords:

cake

Instructions

1 Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease either a 23 cm/9 in
square cake tin OR a 2lb loaf tin and line with baking parchment.
2 Stir together the grated courgette, sugar, oil, milk, vinegar and vanilla in a
large bowl.
3 Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and
salt.
4 Add the dry ingredients to the wet and stir until no dry lumps remain. Gently
fold through the chocolate chips.
5 Transfer the batter to the prepared tin and spread it level.
6 Bake for about 30 minutes for a square cake, or 80 minutes for a loaf. The cake
is ready when it is firm to the touch and a skewer inserted into the centre
comes out clean, or with a few moist crumbs but no wet batter.
7 Leave the cake to cool in the tin for 15 minutes then carefully turn it out onto
a wire rack and leave to cool completely.

Vegan Chocolate Courgette Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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