Chocolate Fudge Courgette Cake

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


Baking time


Total time



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


  • 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


  • 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.


  • This recipe also works well with GF flour substitute.

Ingredients Available At The Postal Pantry

Lydia Brayshaw