If you like a damp pudding type cake, these chocolate courgette cupcakes may be for you. They’re tasty not too sweet and it’s hard to detect the courgette unless you know it’s there. They’re vegan too.
I used to find baking vegan cakes a bit of a challenge as I’m rather wedded to my butter, eggs and yoghurt. When I made this vegan chocolate cake last year for my annual birthday cake ritual at work, however, I really enjoyed it. And, it didn’t even have any icing.
Vegan Chocolate Courgette Cupcakes
Good as it was though, I didn’t feel I could bake the same cake again this year. Luckily, some inspiration came my way in the form of Brownieville Girl’s courgette cupcakes. It was timely inspiration as we are getting masses of courgettes (zucchini) down at the plot. They were an obvious choice as principal ingredient.
I created a hybrid using the sponge from the black bottom cupcakes I baked earlier in the year. A few other tweaks were only natural. I substituted ground almonds for some of the flour, added cinnamon and varied the quantities. This, of course, made the original recipe into something completely different.
My chocolate courgette cupcakes turned out slightly more puddingy than cakey, but were nonetheless very good. My vegan work colleague was really pleased, but surprisingly, my non-vegan colleagues appreciated them too. No-one guessed that there were courgettes in the cake, though I suspect they had a hand in giving the cake its moist quality.
I’ve made a chocolate and date syrup topping before to good effect. For these vegan cupcakes, I replaced the butter with water. It worked astonishingly well and I will be using the recipe again.
Thanks for visiting Tin and Thyme. If you make these vegan chocolate courgette cupcakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Chocolate Courgette Cupcakes – The Recipe
Chocolate and Courgette Vegan Cupcakes
- 150 g flour (half wholemeal, half white)
- 50 g ground almonds
- 30 g cocoa
- 1 tsp cinnamon
- 1 tsp baking powder
- pinch sea salt
- 40 ml sunflower oil
- 1½ tsp cider vinegar
- 50 ml water
- 180 g courgettes (zucchini) - grated
- 100 g 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℃ (350℉, Gas 4) 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.