300g plain flour [UK 9oz / US 2 cups]
250g Xylitol or brown sugar [UK 12oz / US 1 ½ cup] (I use Xylitol)
85g cocoa powder [UK 3oz / US 3/4 cup]
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp vanilla extract
250g grated courgettes [9oz]
300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]
75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]
Pre-heat the oven to 180C/350F/Gas 4.
Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.
In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
Add almond milk, vanilla extract and vegetable oil. Mix well.
Add grated courgettes and mix until all is well combined.
Divide the mixture evenly between the two cake tins.
Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
For the frosting
200g/7oz cashew or almond nuts
1 tsp nutritional yeast flakes
1tsp vanilla exctract
zest and juice of 1 lemon
50ml/2 fl oz melted extra virgin coconut oil
3 tbsp water
2 tbsp honey or agave syrup
Blend all frosting ingredients together until creamy and smooth. Spoon the frosting in between the layers. Decorate with Vegan Chocolate Sauce and chill for 2-4 hours before serving.
Vegan Chocolate Sauce
14 ounces coconut milk (from a can)
1/3 cup cocoa powder
2 tablespoons refined coconut oil
½ tsp. vanilla extract
Whisk the coconut milk, sugar, and cocoa powder until very well combined.
Pour into a saucepan and bring to a simmer. Allow to simmer lightly, stirring consistently for 10 minutes.
Remove from heat and add the vanilla extract and coconut oil. Stir until totally blended.