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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Another favourite of mine from Alison & Simons Holst's Meals without Meat . A moist delicious take on the traditional chocolate cake. Ingredients:
125 g butter |
1 cup brown sugar |
1/2 cup white sugar |
3 eggs |
2 1/2 cups flour |
1 teaspoon vanilla |
1/2 cup plain yogurt |
1/4 cup cocoa |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon mixed spice |
1/2 teaspoon salt |
350 g courgettes, grated |
1/2 cup chocolate piece |
Directions:
1. Prepare 25cm square cake tin by lining with strips of baking paper.
2. Beat the butter and sugars until light and creamy.
3. Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
4. Add the vanilla and yoghurt and mix well.
5. Sift dry ingredients together. Stir into mixture with the grated courgette.
6. Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
7. Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.
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