I made this on a whim the other week, and then we packed up and went camping for a couple of weeks and I thought I wouldn’t get to blog it… But then I saw yet another facebook plea for some mid August courgette inspiration and I thought I should share the recipe.
I found this recipe on the BBC Good Food website, but being me I made some alterations and in the interests of keeping the cake completley dairy free I changed the frosting. This recipe is quite large – to help you folk use up a decent amount of courgette. It makes two 1lb loaves and is quite a dense and rich cake, especially with the topping. I always tend to double up smaller loaf cake recipes anyway and either freeze one loaf or take it to work/a party/a friends house etc to share. This one will difintely not need doubling… but it is a delicious and indulgent way to make use of those courgettes.
The frosting is my own invention – inspired by my own recipe for dairy free Silken Chocolate Mousse, it turned out perfectly and is infinitely adaptable (like the mousse) to add different flavours if you have a bit of imagination.
makes two 1lb loaves.
- 250g of brown self-raising flour (34p)
- 100g of spelt flour (27p)
- 50g cocoa powder (88p)
- 300g golden caster sugar (66p)
- 1 tsp mixed spice (11p)
- 150ml coconut oil (£1.30)
- up to 100ml of plant milk (10p)
- 3 eggs (£1.15)
- 1 tsp vanilla extract (25p)
- 50og grated courgette (hopefully free! – £1.95)
- 150g of silken tofu (92p)
- 100g of dark choclate (£2)
- 2 tbsp of maple syrup (51p)
Heat oven to 180 degrees c.
This recipe is so easy, smple combne all the dry ingrdients in one large bowl, and then combine all the wet ingredients in another bowl (at this stage just add half the plant milk, and then add another splash later if the batter is too dry). Prepare your two loaf tins with parchment paper, and then work quickly to add the wet ingredents to the dry and fold in wth a wooden spoon, do not mix too thoroughly or the batter will go gloopy and leave you with a very stodgy and dense cake.
Divide the batter between the two lined tins and put into the oven for 50 minutes, or untl a clean knife comes out wth just a few goey fudgy crumbs on it.
Cool the cakes for 15 minutes in the tins, then turn out onto a wire rack.
While they are cooling, prepare the frosting.
In a bowl over a pan of simmering water, melt the 100g of dark chocolate, take the melted chocolate off the heat and add the silken tofu and the maple syrup, then blend the ingredients with a stick blender (or add the lot to a blender and whizz it up). Done. put the frosting in the fridge for a few minutes to firm up a little while the cake cools, and after half an hour or so you should have a butter cream consistency firm, silky, deep, rich frosting. Simply smooth it over both cakes with a palette knife (or pipe it on if you’re feeling fancy) and that’s it. Fudgy, rich chocolate cake wth a nice thick layer of frosting. Completely dairy free, and completely full of courgettes!
The organic ingredients for this recipe cost £10.44 – this may be my most expensive recipe yet! But obviously, taking the price of the courgettes out of the equation bring this cost down to £4.24 per cake. The icing is a large portion of the cost… with a whole bar of indulgent organic dark chocolate and organic silken tofu, but it is totally worth it. All of these storecupboard and basic baking ingredients are a fraction of the cost, if you can do a regular wholesale shop for organic goods… and if you have an abundance of organic veg and eggs in your own back garden!