Fudgey Chocolate Courgette Cake
The ever evolving cake!
This recipe took several attempts to perfect, inspired by a recipe my good friend Tamsin gave me, but quite far removed from the original, as I love to play with recipes to make them my own.
This is a firm favourite amongst friends and family, and I challenge anyone to not enjoy it, even if they are not vegan or gluten free!
Fudgey Chocolate Courgette Cake
Wet ingredients:
250g courgette (roughly chopped)
250g medjool dates
3/4 cup dairy free milk (I use homemade almond milk)
2/3 cup dairy free yoghurt (I use Coconut Collaborative)
1/3 cup maple syrup
150ml extra virgin olive oil
3 tbs ground flax or chia
Dry ingredients:
140g rice flour
50g gram flour
90g sorghum flour
75g cocoa powder
1.5 tsp bicarbonate of soda
Instructions:
Blend all of the wet ingredients together in a blender.
Sieve all the dry into a bowl (it’s important you sieve) .
Mix the wet into the dry, really gently folding it. It’s really important you fold it gently to keep the cake lighter - although it’s not a super light cake by any means.
Filling ingredients:
1 can of coconut milk - full fat - Biona is the best
Fruit spread of choice (I use this instead of jam as it has no refined sugar - but use what you want to)
Chocolate topping ingredients:
1/8 cup cacao butter
1/8 cup cacao powder
1.5 tbs maple syrup
Instructions:
Bake the cake in a lined round cake tins at 160 fan for 25 minutes or until the cakes bounce bake and are coming away slightly at the sides.
It can easily dry out or burn so watch it closely. It should bounce in the middle when pressed down.
Let cool.
Pierce a hole in the thick top layer of the can of coconut milk and pour out the water from the bottom. Spoon the thick cream into a bowl and then mash with a fork. Don’t over mash as it will melt too much. Add in maple syrup slowly to desired sweetness.
When the cake is cool fill with cream and jam (spread one of each on the 2 pieces of cake and the sandwich together).
Melt the cacao butter in a bain marie (a bowl over a saucepan of hot water) and then mix in the cacao powder and maple syrup. Pour onto top of the cake.
Done. Enjoy!
Tag me @rochelle.a.hubbard on Instagram or Facebook if you make it! I’d love to see all your bakes!