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Cacao and Courgette Cake

Preparation Time
15 - 20 minutes

Cooking Time
50 minutes

Serves
8

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • FOR THE CAKE:
  • 50g Lucy Bee Coconut Oil, melted, plus extra for greasing
  • 100g brown rice flour (or buckwheat or gluten free plain flour)
  • 50g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 150g light brown soft sugar
  • 1 1/2 tsp. gluten free baking powder
  • 1 tsp. bicarbonate of soda
  • A pinch of Lucy Bee Himalayan Salt
  • 100g plain yoghurt
  • 1 egg
  • 100g courgette, grated and squeezed courgette, with any liquid squeezed out
  • 100ml hot water
  • FOR THE GANACHE:
  • 100g 80% dark chocolate
  • 1 tbsp. Lucy Bee Coconut Oil

Method

  1. Preheat the oven to 170C, 325F, gas mark 3.
  2. Grease a loaf tin with Lucy Bee Coconut Oil.
  3. FOR THE CAKE:
  4. In a mixing bowl, add the flour, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, Lucy Bee Coconut Sugar, baking powder, bicarbonate of soda and the Lucy Bee Himalayan Salt and stir together with a wooden spoon.
  5. Add the Lucy Bee Coconut Oil, yoghurt, egg and the courgette and mix this all together.
  6. Finally add the hot water and stir until everything is combined. Pour into the prepared cake tin. Bake in the oven for 40-50 minutes until a skewer comes out clean. Let the cake cool in the tin for 10 minutes, then place it on a wire rack.
  7. FOR THE GANACHE:
  8. Place a bowl over a saucepan of simmering water. Add the chocolate and Lucy Bee Coconut Oil to the bowl and gently melt, stirring until smooth. Remove from the heat.
  9. Pour the ganache over the top of the cooled cake and let it set before decorating - we added edible flowers but you could use chocolate shavings, pistachios or whatever takes your fancy.
  10. TIP: To make this cake vegan or dairy free, swap the yoghurt to a suitable vegan yoghurt and use half of a mashed banana instead of the egg, making sure the chocolate is also vegan.

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