Recipe from Bake Me a Cake as Fast as You Can published by Ebury Press, £14.99. Photo by Rosie Barnett.
Dark, chocolatey and with texture of the moistest fudge cake, this tastes sinfully good but its naughtiness is just an act. It is vegan (without the chocolate decorations), contributes to your ‘five a day’ and , as cakes go, is almost good for you.
Dark Chocolate and Courgette Loaf with Fudge Icing
Prep time
Cook time
Total time
Author: Miranda Gore Browne
Recipe type: Loaf Cakes
Serves: One 2LB Loaf
Ingredients
- 200 g plain flour
- 200 g caster sugar
- 80 cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 5 tbsp vegetable oil
- 1 tsp vinegar (white wine or malt vinegar)
- 1 tsp vanilla extract
- 250 ml water
- 150 g raw courgettes, grated
- For the icing
- 35 g margarine
- 2 tbsp cocoa powder
- 2 tbsp boiling water
- 180 g icing sugar
Instructions
- Preheat the oven to 180C (350F/Gas 4) and line a 2-lb loaf tin with non-stick baking paper of use a loaf tin liner.
- Sift all the dry ingredients into a larger bowl or wiz in a food processor to combine.
- Add the oil, vinegar, vanilla and water and mix well until everything is combined. Stir in the grated courgettes.
- Scrape into the prepared tin and bake in the preheated oven for about 40-45 minutes, or until a skewer comes out clean. Leave to cool in the tin.
- To make the icing place the dairy-free margarine, cocoa powder and water in a bowl and melt gently in the microwave or in a small pan over a low heat. Stir in the icing sugar and mix well until smooth. Spread a generous layer on the top of the cooled cake.
