Vegan Chocolate Courgette Cake
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 416
Use up any leftover courgettes and reduce food waste by making this rich and decadent vegan chocolate loaf cake topped with chocolate chunks. This cake is super easy to make, and there is no need to squeeze any moisture out of the courgettes, which makes this recipe quick and easy to make. This cake is dairy-free, egg-free, and is suitable for vegans. Store it covered at room temperature for up to three days.
recipe updated Nov 18, 2024
Ingredients
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- Zucchini
- 240 g
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- Vegan dark chocolate
- 100 g
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- Caster sugar
- 250 g
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- Coconut milk
- 80 ml
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- Vegetable oil
- 80 ml
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- Cocoa powder
- 65 g
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- Salt
- ½ teaspoon
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- Baking powder
- 1 ½ teaspoons
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- Baking soda
- ¾ teaspoon
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- All purpose flour
- 210 g
Tools
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Oven
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Kenwood Chef
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Large mixing bowl
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Loaf pan (900g) - 20cm (8")
Step preview
- Preheat the oven - 175ºC
- Grease a loaf tin and line with parchment paper
- Fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix - 1 minute, speed 2
- Sift the ingredients into a large bowl
- Add the flour mixture into the appliance bowl
- Mix – 30 seconds, speed 2
- Then add the next ingredients
- Mix – 1 minute, speed 2
- Transfer the batter into the tin and spread evenly
- Scatter the remaining vegan chocolate chunks over the top of the cake
- Bake – 50 minutes, 175ºC
- Remove from the oven and let cool completely in the tin
- Serve