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!
Servings: 8 slices
Ingredients
- 200 g Courgette/Zucchini grated
- Dairy Free Chocolate Chips (Moo Free)
- 225 g Self raising flour
- 2 tbsp Icing Sugar
- 50 ml Vegetable Oil (Sunflower, Canola, Vegetable)
- 1 tbsp Whole Chia Seeds whole
- 1 tsp Ground Cinnamon
- 200 ml Dairy Free, Milk Alternative (coconut, soy, almond)
For the Filling
- 1 small tin Tinned Coconut Cream
- 50 g Dairy Free Dark Chocolate
- 2 tbsp Icing Sugar
Instructions
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!
