Chocolate courgette (zucchini) cake (v)

The best vegan chocolate cake!

Makes one large square cake to serve 12.


Author: Bite-sized thoughts, adapted from the non-vegan 'Best chocolate courgette cake' on All Recipes.

Original post (with pictures) here.


For the cake

250g plain flour

300g caster sugar

65g cocoa powder

2 tsp bicarbonate soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

Egg replacer to the equivalent of 4 eggs (I used Orgran powder, but substitute flax egg / chia egg if you prefer)

125ml (1/2 cup) vegetable oil

250ml (1 cup) non-dairy milk of choice (I used unsweetened almond)

Approximately 350g / 2 medium courgettes (zucchini), grated

For the icing

220g icing sugar (powdered sugar)

30g cocoa powder

4 tbsp non-dairy spread / margarine

4 tbsp non-dairy milk of choice (I used unsweetened almond)


For the cake

- Preheat your oven to 180' C (355'F) and prepare a large square baking tin.
- In a medium bowl, stir together the flour, sugar, cocoa, bicarbonate soda, baking powder, salt and cinnamon. Add the egg replacer mix, oil and non-dairy milk and mix well. Fold in the courgette and then pour into the prepared tin.
- Bake for 42 to 50 minutes until a skewer inserted into the centre comes out clean. Cool cake completely before icing.

For the icing
- Combine all icing ingredients in a large bowl. Beat with electric mixers until smooth and creamy. Spread over the cake.