Gluten-Free Courgette Cake

Servings: Serves: 8

Nutritional Information:

Per serving (220g)

Calories 656, Fat 34g, Saturates 8.2g, Sugars 62g, Salt 1.2g


Ingredients

Method

1

Pre-heat the oven to 170°C/325°F/ Gas 3. Grease a 20cm non-stick springform cake tin with dairy-free butter or oil. Line the bottom of tin with greaseproof paper.

2

In a large bowl, sieve together the flour, xanthan gum, cocoa, baking powder, salt and bicarbonate of soda. Stir in the caster sugar.

3

In a separate bowl whisk the soya milk, vanilla extract and vegetable oil. Add to the dry ingredients and mix well.

4

Gently squeeze some of the excess liquid from the grated courgettes and add them to the batter. Mix until well combined.

5

Pour the mixture into the tin and bake for 45 minutes to 1 hour, or until a skewer inserted into the middle comes out clean.

6

Whilst the cake is cooking, make the fudge icing by melting the ingredients together in a saucepan until you have a thick, glossy chocolate sauce. Place in a bowl and refrigerate for 1 hour.

7

Once cooked, remove the cake from the oven and leave to cool in the tin for 10 minutes, before moving it to a wire rack to cool completely.

8

Remove the icing from the fridge and stir – it should have thickened and become fudgy in texture. Spread the icing over the top of the cooled cake.

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