I’ve suddenly been busy lately which has given me less time for cooking – I do things in the evening after work 4 days in the week, we had someone to stay last weekend and I haven’t worked from home at all in 2 weeks, which is what usually frees up an hour or two for a baking session or at least a nice lunch or dinner. But since we had a guest I decided to try and create a new cake recipe. Our guest isn’t a very cakey person, so I wanted to make something not too sweet and since he lives alone he isn’t a very adventurous cook and doesn’t bake at all, so wanted to make something a bit ‘different’. I settled on courgette and chocolate cake since courgettes are super cheap at this time of year and if he doesn’t like courgettes, well there’s always the chocolate to mask the taste! A carrot related cake was my second choice, but grating carrots is a bit of a slog so that idea was relegated in favour of the far more grater-friendly courgette. The recipe is very quick and easy, and surprisingly light and airy given the not very airy ingredients. It is also quite forgiving – first time I tried making this cake I used 400g of courgette, this time I used 425g and it still turned out the same, so at least you don’t have to worry about getting exactly the correct sized veg!
Ingredients – makes a 8×8 square tin cake
170g muscovado sugar
100ml oil (I used rapeseed)
175g plain gluten-free flour (I used Dove’s Farm)
40g buckwheat flour (this is more for nutritional value and a bit of taste, you could substitute another gluten-free flour if you don’t have it, or just use all normal gf plain)
50g cocoa powder
1.5 tsp bicarbonate soda
1/2 tsp salt (I just grind some in rather than measure it though!)
About 425g courgettes (this was about 2 medium or 3 small, after they had their ends chopped off) – Don’t squeeze the water out
100g chocolate chips
2 tsp vanilla paste
- Heat the oven to 180C, 160C fan (my oven is fan)
- Wash the courgettes, dry, top and tail them and grate into a small bowl (I don’t peel them).
- In a large bowl mix together the sugar and oil.
- Sieve in the flours, cocoa powder and bicarbonate soda. Mix in with a wooden spoon.
- Mix in the courgette, vanilla and salt.
- Keep mixing until the mixture is thoroughly combined, with no dry ingredients remaining.
- Fold in the chocolate chips.
- Depending on the water content of the courgettes this mixture could be relatively squishy at this point, or it might be a bit thicker. I’ve had both versions and they’ve both baked fine, so don’t be concerned.
- Pour the mixture into an 8×8 inch square tin lined with baking paper.
- Bake for between 30-35 minutes. This again is slightly dependent on veg water content, my first go which had a looser consistency took 30 mins, the second that had a drier consistency took 35.
- Poke a cocktail stick in when you think it’s ready – it should come out almost clean. The edges will also start to shrink back from sides of the pan a little bit.
- Take out and leave to cool in the tin.