Rochelle Hubbard

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Fudgey Chocolate Courgette Cake

Rochelle Hubbard

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:

  1. Blend all of the wet ingredients together in a blender.

  2. Sieve all the dry into a bowl (it’s important you sieve) .

  3. 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!