Do not let the vegetable in the title put you off! This Cake may not be a usual sponge but it is light, moist and delicious. It utilises any extra courgettes you have left over… so technically it can count as one of your 5 a day..?! We think so!

Chocolate Fudge Courgette Cake

Difficulty: Easy

Prep time

minutes

Baking time

minutes

Total time

minutes

You will need 2 round baking tins lined with baking paper.
This recipe serves about 12 portions.

Ingredients

1 cup plain flour
1 cup self raising flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp baking powder
1 tsp instant coffee dissolved in boiling water, cooled
1/2 tsp salt
1 cup vegetable or coconut oil
1 cup granulated sugar
1 cup muscovado sugar
4 large eggs
1/3 cup plain yogurt
3 cups grated courgette
1/2 cup chopped dark chocolate
For the chocolate icing
1/2 cup cocoa powder
2 1/2 cups icing sugar
1 cup unsalted butter
1/2 cup oat milk

Directions

Preheat the oven to 180 degrees C.
In a large bowl mix together all of the dry ingredients until fully combined.
In another bowl whisk the eggs and add the sugar, oil, courgette, yogurt and coffee.
Add the chocolate chunks, then decide the mixture evenly between the two tins.
Bake for 30-35 minutes, or until a skewer poked into the centre comes out clean. Leave to cool on a wire rack whilst making the buttercream icing.
For the icing
Using an electric whisk, beat the butter until smooth then slowly add the icing sugar until fully combined.
Whisk in the oat milk to loosen the mixture, then add the cocoa powder until smooth and creamy.
Stack the cool cake layers, spreading the icing on top and in between.