Chocolate and Courgette Cupcakes – Vegan
I always find cooking vegan cakes a challenge as I am rather wedded to my butter and eggs and now yogurt. I was surprised to find, however, that I enjoyed the vegan cake I made last year for my annual birthday cake ritual at work.
Good as it was though, I didn’t feel I could bake the same cake again this year. Having been inspired by Brownieville Girl’s courgette cupcakes and given that we are getting masses of said items down at the plot, courgettes were an obvious choice as principal ingredient. I created a hybrid using the sponge from the black bottom cupcakes I made earlier in the year. A few other tweaks such as substituting ground almonds for some of the flour, adding cinnamon and varying the quantities made it into something completely different of course.
These turned out slightly more puddingy than cakey, but were nonetheless very good. They were certainly appreciated by more than just my vegan colleague at work. No-one guessed that there were courgettes in the cake, though I suspect that they had a hand in giving the cake its moist (or was that stodgy?) quality. I’ve made a chocolate and date syrup topping before to good effect. Despite replacing the butter with water this time around, I was pleased with how well it worked and will be using this again.
- 150g flour (half wholemeal, half white)
- 50g ground almonds
- 30g cocoa
- 1 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- 40 ml sunflower oil
- 1½ tsp cider vinegar
- 50 ml water
- 180g courgettes (zucchini) - grated
- 100g 70% dark chocolate
- 2 tbsp date syrup
- 2 tbsp water
- Sift the dry ingredients into a bowl.
- Make a well in the centre and add the oil vinegar and water.
- Stir in the courgettes.
- Spoon mixture into 12 cupcake cases.
- Bake at 180 for 20 minutes, then turn out onto a rack to cool.
- Melt the chocolate with the date syrup and water in a pan over very low heat.
- Stir, leave to cool slightly and spread over the cupcakes.