Chocolate and courgette cake recipe
A healthier but still decadent chocolate cake, infused with warming spices like cardamom, cinnamon and nutmeg. This recipe makes 9–12 squares.
Ingredients
- 500 g courgette
- 220 g dark brown sugar
- 150 g butter
- 2 tsp vanilla extract
- 4 eggs, beaten
- 150 ml milk
- 250 g plain flour
- 100 g wholemeal flour
- 75 g cocoa powder
- 2 tsp baking powder
- 1 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp grated nutmeg
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4. Line a 33 x 23cm (13 x 9in) baking tin with baking parchment.
- Trim and grate the courgettes using the fattest grater available, then place in a clean tea towel or muslin and squeeze out as much of the water as possible. Leave in a sieve until needed.
- Using an electric whisk or stand mixer, beat together the sugar and butter until light and creamy. While still mixing, add the vanilla and the eggs and continue to beat for a minute or so.
- In a separate bowl, mix together the two flours, cocoa powder, baking powder, cardamom, cinnamon and nutmeg.
- Gently fold the dry mixture into the wet ingredients using a metal spoon. Stir in the courgettes until well combined.
- Pour the mixture into the baking tin and level out.
- Bake for 30 minutes, until it feels firm when the top is pressed. Remove from the oven and leave to cool.
- Cut into squares once completely cool and serve.
This recipe is from Simple Spice Vegetarian: Easy Indian vegetarian recipes from just 10 spices by Cyrus Todiwala. Published by Mitchell Beazley, £20.00.
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