A fabulous vegan and gluten free chocolate cake. Wonderfully moist with the addition of courgette – it is the perfect healthy treat for the family. The frosting is quite rich with the addition of nut butter – for a lighter option simply use melted dairy free chocolate with a little coconut oil. Using xylitol or erythritol helps keep the overall sugar content low. Watch our video to show how easy it is to make this cake.
Difficulty –Â Easy
Time – 15 minutes preparation, 40 minutes cooking time
Makes 1 cake / serves 12
Adding courgettes to a cake recipe provides plenty of fibre and moisture. Courgettes are also rich in vitamin K, vitamin C and potassium. Using olive oil in cake recipes with the flaxseed helps bind the ingredients together without the need for eggs.
The frosting is very rich – you can reduce the amount of nut butter if wished or make up a ganache using dairy free chocolate with a little coconut oil melted
250g gluten free self raising flour
100g xylitol
2tbsp ground flaxseed
60g desiccated coconut
60g cocoa powder
2tsp baking powder
½ tsp bicarbonate of soda
150g courgette grated
300ml Dairy free milk
50ml light olive oil
1tsp vanilla extract
Frosting
1 cooked sweet potato about 200g
150g nut butter
30g cocoa powder
3tbsp Maple syrup
Little dairy free milk to blend
2tsp vanilla extract
Fresh berries to decorate
