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Chocolate Courgette Cake

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This cake is incredibly moist and chocolatey, with a rich chocolate fudge frosting that makes it irresistible. You'd never guess it's packed with courgette (zucchini), but it adds amazing moisture without any noticeable vegetable taste—just like carrot cake!
Course Dessert

Ingredients

Chocolate Courgette Sponge:

  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup dairy-free buttermilk 1 cup plant-based milk + 1 tbsp vinegar
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup grated courgette zucchini, excess moisture squeezed out
  • 1 tsp vanilla extract
  • ½ cup dairy-free yogurt optional for extra moisture

Chocolate Fudge Frosting:

  • 1 cup dairy-free butter softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • 2-4 tbsp dairy-free milk as needed for consistency

Instructions

Prepare the Chocolate Courgette Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together the granulated sugar, light brown sugar, dairy-free buttermilk, vegetable oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the grated courgette (and dairy-free yogurt if using) until evenly distributed.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Fudge Frosting:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Sift in the powdered sugar and cocoa powder, and beat until smooth and well combined.
  • Add the vanilla extract and gradually add the dairy-free milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a generous layer of chocolate fudge frosting over the top of the first layer.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Serve:

  • Slice and serve this decadent Chocolate Courgette Cake.
  • Enjoy the rich, moist chocolate flavor with the added bonus of hidden veggies!

Notes

Tips for Making the Best Sponge:

  1. Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes, making them more tender. For a dairy-free alternative, add vinegar to plant-based milk.
  2. Don’t Overmix: Overmixing the batter can lead to dense, tough, or deflated cakes. Mix until just combined.
  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Accurate measurements ensure the best results. Follow the exact recipe.
  5. Don’t Overbake: Bake the cake until just done to keep it moist and tender. Avoid rushing the process.