Chocolate Courgette Cake

Serves: 10 Cook: 35_mins


If carrot cake works, why not courgette? If you've got any courgettes that need using up or just want to pack some extra veg in, this chocolate courgette loaf cake is perfect. Sweetened with our organic agave syrup, you'll notice that this loaf is incredibly light and moist, all thanks to the courgette!


150g courgette grated (1 large)

60g  Biona Organic Coconut Oil

170g of Biona Organic agave syrup

1 tsp Biona Organic Apple Cider Vinegar

1 pinch of salt

150ml of Plant Based Milk

150g of Ground almonds

150g of plain Flour

2 tsp of baking powder

¼ tsp of bicarbonate of soda

50g of Cocoa Powder


  1. Preheat oven to 180 degrees Celsius
  2. Grate the courgette and then place in a muslin cloth or tea towel over the sink and squeeze to drain as much liquid out from the courgettes as possible.
  3. Melt the coconut oil and place in a large bowl
  4. Add the courgette, agave syrup, vinegar, salt, milk and ground almonds to the same bowl 
  5. Sift in the flour and add the baking powder, bicarbonate of soda and cocoa powder
  6. Mix well, adding a splash more milk if it's looking too dry
  7. Transfer the mixture into a round cake tin lined with greased baking paper
  8. Bake in the oven for around 35 minutes until cooked through.
  9. Once out the oven, leave to cool on a wire rack before cutting
  10. Dust with icing sugar and enjoy! 

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