Fudgy Chocolate Courgette Cake

I love dark chocolate so much! But often when I make a classic chocolate dessert, that ‘bomb feeling’ in your tummy can last quite a while... So I decided to try something lighter without losing that ultimate chocolate satisfaction. The key ingredient is grated courgette! Don’t worry, you won’t taste it. Plus it keeps the cake moist.

This cake is lactose free. And if you swap the eggs for line seeds mixed with water this can also be enjoyed by vegans!

---

---

 Ingredients (for 1 Cake):

·     80 g wheat flour (no self-rising flour! It’s needs to be compact & fudgy)

·     40 g almond flour

·     100 g apple sauce* 

·     1 medium courgette (grated)

·     30 g raw cacao 

·     50 g maple syrup

·     40 g brown sugar

·     3 tablespoons of coconut oil (melted)

·     3 large medjool dates (cut into small chunks)

·     2 eggs 

·     80 g dark chocolate 70% (roughly chopped)

·     ½ teaspoon of salt

·     ½ teaspoon of vanilla powder 

·     pinch of cayenne pepper (optional) 

·     handful of pumpkin seeds (optional)

*You can make your own by chopping 1 big apple into small chunks, put this in a saucepan with a small glass of water and a pinch of cinnamon. Let it simmer and mix when it is soft and mushy. 

You will also need a rectangular cake tin. Mine was 24 cm x 14 cm.

---

Directions:

1.  Put the wheat flour, almond flour, cacao, salt, cayenne pepper & vanilla in a large bowl. Mix and set aside.

2.  Wisk the eggs with the melted coconut oil, brown sugar, maple syrup & apple sauce.

3.  Combine wet and dry ingredients (don’t overmix, so just till combined). Add the chopped chocolate, dates and grated courgette. Poor into the cake tin and sprinkle with pumpkin seeds.

4.  Put in the middle of preheated oven of 180°C for +/- 25 minutes. 

5. Leave it to cool down for min 15 minutes before cutting! Normally you’ll get a fudgy, still gooey center that stays moist up to 2 days!