Coconut Flour Chocolate Courgette Cake

15cm/6” deep, round, loose bottom cake tin and 2 x mixing bowls

COCONUT CHOCOLATE COURGETTE CAKE
150g courgettes
75g Doves Farm Organic Coconut Flour
3 tbsp cocoa
2 tsp Doves Farm Baking Powder
½ tsp xanthan gum
¼ tsp coffee powder
3 tbsp caster sugar or xylitol
3 eggs
75g oil
2 tsp vanilla extract
oil, for tin

CHOCOLATE TOPPING
50g plain chocolate
50ml double cream

180°C, Fan 160°C, 350°F, Gas 4

Coconut Chocolate Courgette Cake

1. Pre-heat the oven.
2. Rub some oil around the inside of a 15cm/6” deep, round, loose bottom cake tin or insert a baking liner.
3. Finely grate the courgette into a sieve and leave it in the sink for an hour to drain off excess liquid.
4. Measure the coconut flour, cocoa, baking powder, xanthan gum and coffee powder into a bowl, stir to combine and sieve into a mixing bowl. 
5. Add the sugar or xylitol and stir to combine.
6. Break the eggs into another mixing bowl and beat well.
7. Add the oil and vanilla extract and beat again. 
8. Tip the grated courgette into the bowl and mix well.
9. Add the prepared coconut flour blend to the bowl and stir to combine.
10. Tip the mixture into the prepared tin and smooth the top.
11. Bake for 45-50 minutes. 
12. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

Chocolate Topping

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 cold cake.