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Low Carb Chocolate Courgette Cake

Makes 1 cake

A super, sophisticated, gluten free, chocolate cake, ideal to serve with coffee or as a dessert. It is also low carb although we used a little xylitol in the sponge and 70% dark chocolate for the topping.

Free from Gluten, Soya, Wheat, Nuts


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  1. Line the base and sides of a 15cm/6” deep, round, loose bottom cake tin with parchment and pre-heat the oven.
  2. Finely grate the courgette into a sieve and leave it to drain off.
  3. Measure the coconut flour into a bowl.
  4. Sieve the cocoa, baking powder and xanthan gum on top, add the xylitol and stir to combine.
  5. Break the eggs into a mixing bowl and beat well.
  6. Add the oil and vanilla and beat again.
  7. Squeeze the excess water from the courgette, add the pulp to the bowl and mix it in
  8. Tip the prepared coconut flour blend into the bowl and stir to combine.
  9. Tip the cake mix into the prepared tin and smooth the top
  10. Bake for 45 minutes
  11. Leave to cool in the tin for 10 minutes before turning out.


  1. Break the chocolate into small pieces.
  2. Heat the cream until bubbles just start to appear then remove from the heat.
  3. Add the chocolate pieces to the cream and stir gently.
  4. Spread the topping over the top and sides of the cake.


15cm/8” deep, round, loose bottomed cake tin, parchment paper, mixing bowl and saucepan


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45 minutes

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