Chocolate Chip Courgette Cake (Dairyfree, Vegan)
This light and fluffy Vegan Chocolate Chip Courgette Cake is filled with a decadent dairy free chocolate coconut cream. It's sure to impress even the toughest of critics! Its a great flavour combination and a tasty way to use up a courgette (Zucchini) glut!
Prep Time10 mins
Cook Time45 mins
Chocolate Cream20 mins
Total Time55 mins
Servings: 8 slices
- 200 g Courgette/Zucchini grated
- Handful of vegan baking drops (Moo Free)
- 225 g Self raising flour
- 2 tbsp Icing sugar
- 50 ml vegetable oil
- 1 tbsp Chia seeds whole
- 1 tsp Cinnamon
- 200 ml Dairyfree milk (coconut, soy, almond)
For the Filling
- 1 small tin coconut cream
- 50 g Dairyfree or dark chocolate
- 2 tbsp Icing Sugar
For the Cake
Preheat the oven to 170C and line a 20cm cake tin with greaseproof paper or silicon baking sheet.
In a large mixing bowl or stand mixer, cream the Vegetable Oil and Icing sugar together until it is pale and fluffy. Stir in the grated courgettes.
In a separate bowl, sift together the self raising flour, chia seeds and cinnamon, before pouring into the creamed mixture.
With the mixer on low or while stirring slowly, pour in the milk and fold until it forms a smooth batter. Be careful not to over mix at this point as you don't want the sponge to be rubbery!
Finally carefully fold in the chocolate chips and pour into the cake tin. Sprinkle over pearl sugar, if using and then bake!
Cook for around 45-50mins or until a skewer comes out clean. Leave it to cool completely, overnight in the fridge if possible before slicing and filling with the chocolate coconut cream!
For the Chocolate Coconut Cream:
Melt the dark chocolate over a low heat and set aside to cool slightly.
Whip the chilled coconut cream and icing sugar together, using a stand mixer or hand whisk, until fluffy.
While whisking, carefully pour in the melted chocolate. Fill the cake with the chocolate cream, put the kettle on and enjoy a large slice in the sunshine!