The courgette in this recipe may sound a little strange but it is pretty much flavorless and when puree’d you wouldn’t know it was in there, however it gives this cake its moist, dense, rich texture. I topped with some coconut whipped cream and dark chocolate flakes to complete this decadent delicious dessert.
100g coconut oil (melted)
150g coconut sugar
300ml almond milk
300g plain gluten free flour (I used doves farm)
1 can of full fat coconut milk (refrigerated overnight)
2 tablespoons maple syrup
-Chop the courgettes into chunks and blend in the food processor until it becomes a puree’ consistency.
– Put the puree’d courgette in a mixing bowl, add the coconut sugar, melted coconut oil and mix together.
-whisk in the almond milk then add the flour and cacao powder. Stir thoroughly to ensure all the ingredients are combined.
-Pour the batter into a paper lined 8 inch cake pan and bake at 180′ for 1 hour.
– Remove from the oven and allow the cake to cool for 20 mins before turning out onto a cooling rack.
-To make the coconut cream topping, simply take the coconut milk out of the fridge and spoon out the hardened fat leaving the water in the tin. Then add the maple syrup and whisk using a hand whisker until it becomes fluffy.
-Once the cake has completely cooled you can top with the coconut cream and some dark chocolate shavings if you wish.