I have been literally obsessed with this recipe! It’s by far one of my favourite baking recipe as it has got the perfect moist cake consistency with just the right amount of sweetness and chocolate. You will never EVER guess that it has courgette in it! I have used the courgette in this recipe as when mixed with flaxseeds it helps to bind the cake together plus is a clever way to add extra veggies even into your sweet recipes! For extra protein I have used Fit Delis Chocolate vegan protein powder works perfectly well in any baking recipes as it doesn’t add too much sweetness. This cake is utterly delicious by itself but if you want to take it to the next level add a generous dollop of peanut butter and you will be in heaven! 🙂
1/4 cup of apple puree
1/4 cup of melted coconut oil + extra for greasing
1/2 cup of agave nectar or maple syrup
1/4 cup of almond milk
2 tablespoons of milled flaxseeds + 4 tablespoons of water
1 cup of grated courgette squeezed out all the liquid
a dash of vanilla extract
3/4 cup of gluten free flour (I have used Dove’s Farm)
1/2 cup of oat flour (oats flakes ground into flour by using a blender)
4 tablespoons of raw cacao powder or cocoa powder
1 tablespoon of Fit Delis Chocolate Powder
2 teaspoon of baking powder
a pinch of sea salt
1/4 cup of dairy free chocolate chips + extra to sprinkle on top
Start by preheating the oven at 180 degrees Celsius.
Generously grease of loaf tin with some coconut oil.
In a large bowl mix together the flaxseeds with the water and leave it onto one side unfit it becomes gloppy.
In a separate bowl mix together all the dry ingredients apart from the chocolate chips. To the flaxseeds mixture add the melted coconut oil, agave nectar, almond milk, vanilla extract and grated courgette. Mix everything together and pour the wet ingredients into the dry. Stir everything together but don’t overtax it. Gently fold in the chocolate chips.
Pour the mixture into the loaf tin and gently shake it so it’s evenly spread. Sprinkle some extra chocolate chips on top. Place the loaf in the oven and bake for about 45 minutes or until a toothpick comes out clean when pierced in the middle.