Courgette cake might sound a wee bit weird to the unconverted but once you’ve tried it, you’ll understand that courgettes really are a great cake ingredient. All the water content in this vegetable makes a super moist cake and when topped with a rich shiny chocolate icing, it is irresistible! Fear not, if you’ve got too many courgettes in your garden and don’t know what to do with them – this could be part of the solution.
90 g ground almonds
80 g self raising gluten free flour
30 g cocoa powder
2 tsp baking powder
150 ml oil
2 large eggs
60 ml date syrup
50 ml agave syrup
50 g walnuts
225 g grated courgettes
ICING
25 g vegan margarine
100 g 70% dark chocolate
1 tblsp honey
1. Preheat the oven to 180°c. Prepare a loaf tin with parchment paper, and grease the sides.
2. In a large bowl using a wooden spoon, beat together all of the cake ingredients apart from the courgettes. Then add the courgettes and stir combine thoroughly.
3. Bake the cake for 35-40 minutes in the preheated oven. The cake is ready when a skewer comes out clean.
4. Whilst the cake is baking, make the icing. In a small pan on a medium heat, melt together all the icing ingredients and pour over the cake and spread over with a knife.
