Chocolate courgette cake

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   Sorry to everyone who dislikes the word moist but this cake is soooo moist and chocolatey it would be a crime not to mention it. Courgette not only helps to bind everything together but adds nutrition and illuminates the need for any oil. I like to add good quality protein powder because I feel that it gives a loaf a good body and structure. My go to is always a pea protein but using brown rice flour is a good option too. 

   I usually use soy or coconut yoghurt in baking. Soy yoghurt is usually a lot cheaper and coconut will lead to a slightly richer loaf so choose what is better for you:)

  Overall this cake has a deep chocolate flavour, melting in your mouth chocolate chips and crunchy hazelnuts! So good especially topped with whipped coconut cream and berries. Everything is better with berries…;)

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Chocolate courgette cake
Print Recipe
Servings Prep Time
8 people 15 minute
Cook Time
45 minute
Servings Prep Time
8 people 15 minute
Cook Time
45 minute
Chocolate courgette cake
Print Recipe
Servings Prep Time
8 people 15 minute
Cook Time
45 minute
Servings Prep Time
8 people 15 minute
Cook Time
45 minute
Ingredients
Servings: people
Instructions
  1. Place first four ingredients in the food processor and blend till completely smooth. Add next five and pulse just till they are incorporated.
  2. Preheat the oven to 180 degrees
  3. By hand stir in chopped hazelnuts and chocolate and baking soda with apple cider. Everything should be well incorporated but make sure to don’t overmix it.
  4. Place in lined with baking parchment mold and bake for 45 minutes or until a toothpick inserted into the centre comes out clean
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