This moist vegan chocolate courgette cake is a hidden gem! Packed with grated courgette (zucchini) and rich cocoa, it’s soft, fluffy, and oh-so chocolatey.
Honestly, who knew veggies could make dessert this good? I love serving it with a dollop of vegan cream—it feels like a treat, even though it’s secretly healthy. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but if you’re gluten-free, consider using a 1:1 gluten-free baking flour. It usually performs well and maintains the cake’s texture.
Sugar: Granulated sugar is the classic choice, but coconut sugar gives it a deeper flavor. You could also use maple syrup or agave syrup, just adjust the liquid in your recipe slightly.
Cocoa Powder: Unsweetened cocoa powder is a must for that decadent chocolate flavor. If you have Dutch-processed cocoa at home, it can work too—just remember it won’t be as vibrant in color.
Courgette (Zucchini): Grated courgette keeps the cake moist. If you don’t have any, finely grated carrot can add sweetness and moisture too!
Oil: Vegetable oil or melted coconut oil both serve well, but if you want a lighter option, unsweetened applesauce can replace some of the oil for a healthier cake.
Non-Dairy Milk: I love using almond milk, but soy, oat, or even coconut milk are fantastic choices as well. Choose whichever works best for your taste!
How Do You Get the Right Consistency When Mixing?
Mixing the batter correctly is key to a perfect cake. The goal is to combine the wet and dry ingredients without overmixing, as it can make the cake dense. Here’s how to do it:
- Mix the dry ingredients until evenly combined.
- In a separate bowl, whisk together the wet ingredients thoroughly.
- Pour the wet mixture into the dry ingredients, then gently fold them together using a spatula. Stop mixing once you see no dry flour spots.
- If you’re using chocolate chips, fold them in lightly at the end. This keeps your batter light and airy.
Trust me, this technique helps the cake rise beautifully and keeps it moist!
Moist Vegan Chocolate Courgette Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups grated courgette (zucchini), packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup non-dairy milk (such as almond, soy, or oat milk)
- 1 tbsp apple cider vinegar or white vinegar
- 2 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 35-40 minutes for baking, with a total of approximately 1 hour for cooking and cooling. Don’t forget to let it cool a bit before serving!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan and lightly grease it with oil or line it with parchment paper. This will help the cake come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients thoroughly ensures that the leavening agents evenly distribute throughout the batter.
3. Combine the Wet Ingredients:
In another bowl, combine the grated courgette, oil, non-dairy milk, vinegar, and vanilla extract. Mix these well until everything is nicely blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Remember, don’t overmix! A few lumps are okay, as they will disappear during baking.
5. Add Chocolate Chips:
If you’re using dairy-free chocolate chips, fold them into the batter now. This adds a yummy chocolatey surprise to every bite.
6. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place it in the oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready!
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
8. Serve and Enjoy:
Your moist vegan chocolate courgette cake is now ready to enjoy! Serve it plain or with a dollop of vegan whipped cream or your favorite frosting for an extra treat.
Enjoy your delicious creation!
FAQ for Moist Vegan Chocolate Courgette Cake
Can I Substitute the Courgette (Zucchini)?
Yes, if you don’t have courgette on hand, you can substitute it with finely grated carrots or even applesauce for a sweet twist. Just ensure that any substitute maintains the moisture content!
How to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last for about a week!
Can I Freeze This Cake?
Absolutely! You can freeze the cake once it’s completely cooled. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge before serving.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it may change the texture slightly, making it denser. You could also consider using a blend of whole wheat and all-purpose flour for a healthier option while maintaining fluffiness.
