This cake secretly hides 2 courgettes in it, and you almost can’t tell bar the few flecks of green and yellow here and there. The courgette helps the cake stay moist, and it is in ways close to the texture of a brownie, but it also happens to be egg and dairy-free, meaning it’s suitable for those following a full plant-based diet.
Makes 16 pieces
Ingredients
- 2 courgettes grated (approximately 325-360g)
- 150g caster sugar
- 120g vegetable oil (I used extra virgin olive oil)
- 60g plant-based milk (I used unsweetened soya)
- Juice of half a lemon (15ml)
- 200g wholemeal plain flour
- 60 cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g dark chocolate chips
Method
- Mix the courgettes, caster sugar, vegetable oil, plant-based milk and lemon juice together in a large bowl.
- In a separate bowl mix the flour, cocoa powder, baking powder and bicarb together to evenly distribute.
- Combine the dry ingredients into the wet, mixing well with the addition of 2/3 of the chocolate chips.
- Spread out into a lined baking time approximately 25cmx25cm, top with the remaining chocolate chops, and bake for 25-30 minutes in an oven preheated to 160°C fan/ 180°C convection.
- Allow to cool on a rack before slicing.
If you are feeling more decadent, this cake is delicious served with a scoop of vanilla ice cream!
Per serving: 220kcal/ 13g fat/ 4.0g saturated fat/ 21g carbohydrates/ 3.6g fibre/ 3.6g protein