Chocolate Zucchini Cake [Vegan] The courgettes keep the mix light and moist and bring out the taste of  the chocolate. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut). And whilst things have improved in the UK since then, we discovered that growing your own veg is so awesome that we’re gonna keep it up! The added zucchini gives it more moisture than usual and the addition of vegan yogurt makes it extra soft! Hi friends and happy Monday! Step 4: Make the buttercream. In a separate bowl add your gluten free flour, xanthan gum, cocoa powder, bicarbonate of soda and baking powder. This is actually a decadent tasting vegan mud cake. Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. You will need a good quality baking tin (I used 2) so here’s a link to the one I use. Sieve in your cocoa powder and then mix again until fully combined. There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. Instructions This is quite a lot of mixture so if you feel there is a little too much (I find its just perfect 9 times out of 10!) That’s a lot of different flours! Ingredients Made in a bundt pan it is thin and crispy on the outside and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments. ","position":2,"name":"In a large bowl mix together both your...","url":"https:\/\/glutenfreecuppatea.co.uk\/2020\/07\/22\/gluten-free-courgette-chocolate-cake-recipe\/#mv_create_422_2"},{"@type":"HowToStep","text":"Add in your grated courgette and mix once more until combined. Scoop the batter into the pan and carefully even out with a spoon. Carefully place the top layer on and spread with more of the icing. You can never be too careful so always read the labels on everything first! Yep, he planted FIVE courgette plants in a grow bag and in the beds in our garden. For the buttercream, I always prefer to make it in my stand mixer, purely because of the amount of mixing it takes to beat the butter until it becomes pale. Into a large bowl, sieve together flour, sugar, cocoa, baking powder and bicarbonate of soda. See the FAQ section above for advice on making this recipe low FODMAP, dairy-free or vegan. My kids love it too & my oldest actually wants zucchini cake … Obviously, we used tons of our courgettes in all our dinners post-lockdown, right when they started being big enough to pick. Why not? If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs. Calories: 585Total Fat: 36gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 75mgSodium: 150mgCarbohydrates: 61gFiber: 3gSugar: 41gProtein: 6g ? Easily make a vegan chocolate zucchini cake by using these ingredients and following the recipe below. Ingredients. Ice the cake all over with the chocolate icing with a palette knife. Chocolate and courgette might sound  strange, but trust me,  it ‘s a winning combination that you just have to try! 1/2 tsp gluten-free baking powder I already have a Vegan Zucchini … ","position":10,"name":"To make your icing, place your butter in...","url":"https:\/\/glutenfreecuppatea.co.uk\/2020\/07\/22\/gluten-free-courgette-chocolate-cake-recipe\/#mv_create_422_10"},{"@type":"HowToStep","text":"Add your icing sugar gradually to the butter (I do this in two stages). These sponges are moist and fudgy so more delicate than a victoria sponge, so be careful! Place in the centre of your oven for around 38-40 minutes until cooked through. Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. See the FAQ section above for advice on making this recipe low FODMAP, dairy-free or vegan. Alternatively use any other plant based milk, but use less, as their consistency is not so thick. The only non-stick baking paper I trust! It’s incredibly moist, fudgy and indulgent and maybe even one of the BEST chocolate cakes I’ve ever tried/baked. Imagine the best zucchini cake topped with a creamy chocolate … Nutrition Information: Leave the cake to cool for 5 minutes in the tin, then carefully remove the sides of the spring form cake tin. Here’s some more info from Coeliac UK on identifying safe gluten free products. Oven temperatures can vary massively, so it’s best to keep an eye on your sponge from around 15 minutes before it should be done. This bake won’t function without sugar! The butter should change from a more yellow colour to being a lot more pale. 110g dark chocolate (dairy-free if needed) I’d always recommend having two tins so you can bake both sponges at the same time. This is quite a lot of mixture so if you feel there is a little too much (I find its just perfect 9 times out of 10!) Finish with some chocolate decorations optionally. Spread the mixture evenly in the cake tin. I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise it. If it comes out clean, then it’s done! It doesn’t taste like courgette or vegetables at all, in case you were worried! Rate my ULTIMATE gluten-free Christmas l, NO-BAKE BAILEYS TART 😍 What have you got plan, Preorder my NEW recipe book on Amazon 👉🏻👉🏻, some tips from Coeliac UK on minimising the risk of cross contamination, My 4-Ingredient Homemade Lemon Curd Recipe (gluten free + dairy free option), Mark’s ‘Takeaway-style’ Gluten Free Chicken in Black Bean Sauce Recipe, My Gluten Free School Dinner Sponge Cake Recipe (dairy free, low FODMAP). If you need it any longer than that, I’d highly recommend freezing it (see advice below for doing that). Chocolate and courgette might sound strange, but trust me, it ‘s a winning combination that you just have to try! Bake the cake in the oven at 180° for about 40 minutes. Sign up to my mailing list here 👇, Gluten-free Courgette Chocolate Cake Recipe (low FODMAP/dairy-free/vegan option), NEW! Chopped up chocolate in the zucchini bread. A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. ","position":16,"name":"Carefully place the top layer on and spread...","url":"https:\/\/glutenfreecuppatea.co.uk\/2020\/07\/22\/gluten-free-courgette-chocolate-cake-recipe\/#mv_create_422_16"},{"@type":"HowToStep","text":"Finish with some chocolate decorations optionally. Preheat the oven to 160C Fan / 180C and prepare two circular cake tins (mine are fairly deep 20cm ones). Yes! If you want to make it even faster, you could shred it in the food processor. © Becky Excell Author: Jeanine Donofrio. Add in your grated courgette and mix once more until combined. It tastes like the best chocolate cake you’ve ever eaten, to be quite full of myself! Carrot cake has always been my favorite but I gave up on it having tried and sadly dismissed many different recipes. Whilst this can have a bit of a role in a sunken cake, I’ve found that it’s never too drastic. Yep! To ice the cakes: place the first cake on a plate or cake stand, then scoop a dollop of icing on top and use an offset knife or the back of a spoon to spread the icing evenly over the cake. 60g cocoa powder (ensure dairy-free if needed), 350g-400g grated courgette (I used 2 medium courgettes) (weight is the grated weight not the courgettes weight before you start! In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla. Katie […] See more ideas about Dessert recipes, Chocolate courgette cake, No bake cake. ","position":8,"name":"Remove from the oven and allow to cool...","url":"https:\/\/glutenfreecuppatea.co.uk\/2020\/07\/22\/gluten-free-courgette-chocolate-cake-recipe\/#mv_create_422_8"},{"@type":"HowToStep","text":"Melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the buttercream. Store in the fridge. Add the coffee and set aside. … It is gluten free, though nobody would know just by tasting it – trust me! Prepare a bundt pan with coconut oil spray. Preheat the oven to 350 degrees. I don't ever go right up to the edges or else if all comes out when you put the top layer on. To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. I prefer to use a dark chocolate that’s ‘accidentally’ dairy-free rather than dairy-free chocolate for this. Bake for 25-30 minutes until an inserted cake skewer comes out clean. So that it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Line bottoms of cake pans with greaseproof paper. Here’s some tips from Coeliac UK on minimising the risk of cross contamination: Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Of course! Never open the oven door while a cake is baking if you can avoid it! I haven’t tested all of these egg alternatives so let me know how you get on in the comments below ?? Your batter should be a fairly thick mixture. Please do let me know by following me on Instagram and leaving me a comment on a recent photo! Then you’ve got that fluffy buttercream that’s sweet and full of rich chocolatey flavour with crunchy little sprinkles on top. The courgettes keep the mix light and moist and bring out the taste of the chocolate. Recommended Products Definitely go for a gluten free flour blend. ","position":5,"name":"Add your dry mixture to your wet mixture...","url":"https:\/\/glutenfreecuppatea.co.uk\/2020\/07\/22\/gluten-free-courgette-chocolate-cake-recipe\/#mv_create_422_5"},{"@type":"HowToStep","text":"If you want to, add your dark chocolate chips and fold them in. Once baked, leave to cool in the tin before slicing up. Your batter should be a fairly thick mixture. For the icing 1/2 tsp xanthan gum But if the skewer comes out moist and cake-like, it’s best to pop it back in for a bit longer. Making the buttercream by hand is definitely possible, but it’ll take longer and required a little more effort. Maybe not…, butter (dairy free alternative if necessary). If you bake them one at a time, the second sponge won’t rise as much as the first. And I wouldn’t advise attempting any my recipes without them. The Ingredients– 2 1/2 cups rolled oats, 2 tbsp cocoa powder, 3/4 cup sugar of choice, 1 … Gluten-free Courgette Chocolate Cake Recipe (low FODMAP/dairy-free/vegan option) I’ve kept it for about 4-5 days in an air-tight container with no problems. Carefully place one of your sponges onto your serving plate, I use a cake slice to slide this one as it's more delicate! baking powder. We have TONS of courgettes (zucchinis) growing in the garden at the mo, so naturally… I had to bake them into a cake! That is, not until they have eaten it and are hinting that they want seconds! Jul 27, 2020 - Explore Gill Ashton's board "Chocolate courgette cake" on Pinterest. 1 tablespoon ground flaxseed; This allergy-friendly Gluten-free Vegan Chocolate Zucchini Cake … 2 tsp bicarbonate of soda Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly. The sponge is incredibly light, moist, fudgy indulgently chocolatey and super soft – not like your average Victoria sponge ‘cakey’ texture. The cakes are quite big which is why it takes a little longer. I mix each addition of icing sugar for around 3 minutes before adding the second half.Sieve in your cocoa powder and then mix again until fully combined.Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread.To assembleCarefully place one of your sponges onto your serving plate, I use a cake slice to slide this one as it's more delicate!Spread a thick layer of icing over the centre. The sponge may be a little more delicate, but it will taste exactly the same. The buttercream will be a little softer than if you were using butter, so I’d recommend chilling it for 30 minutes after making it. If you skip the frosting, add ½ cup chocolate chips for extra richness. Mix well. We are celebrating the addition to the Clark’s Condensed Family! That either means it had too long in the oven, or the oven temperature was too hot. It’s a virtual baby shower! 55g cocoa powder (ensure dairy-free if needed) OK, here’s tip. (otherwise you might end up printing this entire post which would probably make your printer go into early retirement). Vegan zucchini cake with lemon frosting is lightly sweet and summery, Perfect for using that summer squash for dessert! 150g caster sugar For the cake Then, for the buttercream, use Stork hard margarine or any kind of hard, dairy-free butter and use dairy-free dark chocolate. 55 minutes How to Make Vegan Chocolate Cake Step One – Mix the Dry Ingredients.. That’s the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Amount Per Serving: You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in ever gluten-free baker’s cupboard. Yield: 12 slices Melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the buttercream. Of course you can – and it’ll save you on elbow grease! Place on a cooling rack and let cool down completely. It helps to bind the texture of the cake together to stop it from being crumbly. Notes Update: Since this cake was posted we’ve … This cake is a perfect substitute!!! Yield: 15 Step Two – Shred the Zucchini. Split or curdled mixture. Add your dry mixture to your wet mixture and mix together until combined and no flour pockets remain. That’s instead of adding them gradually. See the FAQ section above for advice on making this recipe low FODMAP, dairy-free or vegan. Nutritional info is estimated and not always accurate. You can easily prepare the cashew cream, by blending 1tbsp of previously soaked cashew nuts with 150ml water. 150g light brown sugar Opening the oven door. The butter should change from a more yellow colour to being a lot more pale.Add your icing sugar gradually to the butter (I do this in two stages). Published By Becky Excell - Posts may contain affiliate links -, My baking tins - you'll need two for this one, Want free recipes in your inbox? Here’s a few ideas you can use as egg replacements, so each of these = 1 egg. For me, I wouldn’t ever bake a cake without it! This moist and fudgy easy vegan chocolate zucchini loaf packs in a whole zucchini but you would never know. The butter should change from a more yellow colour to being a lot more pale. But you can always use an electric whisk for this too. I mix each addition of icing sugar for around 3 minutes before adding the second half. 60g cocoa powder (ensure dairy-free if needed) There’s more ingredients in this bake than there is with a regular sponge cake. This is not just any chocolate cake, this is Vegan Chocolate Cake that will make your taste buds sing and what’s even more important for me, it’s completely guilt-free. Cocoa powder in the zucchini bread. Serves: 12. Use the dark green zucchini variety; Grate zucchini fine to medium (this way the zucchini is hidden in the cake) Swap out olive oil with coconut oil if you prefer; I used a bundt cake tin with a 21cm diameter Try not to overmix, but do make sure it's all combined. then you can always make little cupcakes with excess mixture (place in oven for 15-20 minutes if you do). 240ml oil (vegetable or sunflower) Do that and one slice of this chocolate cake would be suitable for the elimination phase of the low FODMAP diet. We had ratatouille, courgette fries, chill con carne with courgette, pasta bakes with courgette, stir fries with courgette… and we still had tons left over! Slice and enjoy! Simple! I want you to make this recipe and for it to turn out EXACTLY like mine did. 350g-400g grated courgette (I used 2 medium courgettes) (weight is the grated weight not the courgettes weight before you start!) Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda. When the cake starts getting a little dry, it’s probably starting to get past its best. One slice is never enough! Place in the centre of your oven for around 38-40 minutes until cooked through. Pour the batter into the loaf tin and bake for 40-50 minutes or until the skewer comes out clean. Next, use dairy-free yoghurt and dairy-free chocolate chips, if using. Plus, it’ll thaw a lot quicker. Over mixing the batter. Add almond milk, vanilla extract and vegetable oil. 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