The Ultimate Vegan Chocolate Courgette Cake: Moist, Fudgy, and Irresistible

Welcome to your new favorite way to enjoy garden-fresh courgettes (or zucchini)! This vegan chocolate courgette cake is a delightful surprise, transforming humble vegetables into an incredibly moist, tender, and intensely chocolatey dessert. It’s so fudgy and rich, you’ll find it utterly irresistible and perfect for any occasion – and it’s a fantastic secret weapon for incorporating more vegetables into your diet without anyone ever knowing!

If you’ve ever embarked on the rewarding journey of growing courgettes in your garden, you’ll quickly discover just how bountiful and enthusiastic these plants are. They provide a constant, sometimes overwhelming, supply of fresh produce throughout the season. This abundance often leaves home gardeners searching for creative and delicious ways to use up their harvest beyond savory dishes.

I know the struggle well! My own courgette plant has been incredibly prolific, and while I love them in stir-fries and roasted dishes, I needed a delightful diversion. This vegan chocolate courgette cake emerged as the perfect solution – a truly indulgent treat that feels miles away from a vegetable, yet benefits immensely from its inclusion. It was a wonderful change from simply adding courgettes to every single meal!

This particular recipe is a delightful adaptation of my popular vegan chocolate banana cake, but the addition of courgette introduces a remarkably distinct and superior texture. While you won’t taste the courgette at all – seriously, it completely disappears into the background – it works magic on the cake’s consistency. It imbues the cake with an extreme level of moisture, making it incredibly soft, delicate, and creating an almost fudgy, brownie-like texture that simply melts in your mouth.

The flavor profile is pure, unadulterated chocolate – a deep, rich, and satisfying dark chocolate experience that’s perfectly balanced, not overly sweet. Generous chocolate chips are folded into the batter, elevating the indulgence factor and ensuring every bite is a chocolate lover’s dream. The best part? No one will ever suspect that this decadent dessert secretly harbors a healthy serving of vegetables!

Essential Ingredients for Your Vegan Chocolate Courgette Cake:

Crafting this moist and delicious vegan chocolate courgette cake requires a few key ingredients. Each plays an important role in achieving the perfect texture and flavor. Here’s a detailed look at what you’ll need and why specific choices are recommended:

Courgette (zucchini): The star secret ingredient! For consistent results, it is absolutely essential to weigh out your courgette rather than just relying on a general size. Variations in courgette size can drastically alter the cake’s moisture content. Use a regular-sized grater for the best texture; there is no need to peel it, as the skin adds a bit of color and nutrients, and it softens completely during baking. Crucially, you don’t need to squeeze out any excess liquid from the grated courgette. This liquid is precisely what contributes to the cake’s signature incredible moisture and fudgy texture.

Sugar: I’ve found that caster sugar (or granulated sugar, if you’re in the US) works best in this recipe. Its fine crystals dissolve beautifully, contributing to a tender crumb. This cake is already exceptionally moist due to the courgette and oil, so it doesn’t require the extra moisture provided by brown sugar. You can substitute with coconut sugar if you prefer a slightly different flavor profile and natural sweetness, but avoid using liquid sweeteners or syrups, as these can disrupt the wet-to-dry ingredient balance and affect the cake’s structure.

Oil: A good quality mild olive oil is my preferred choice for its subtle flavor and healthy fats. However, any neutral-flavored oil will work perfectly, such as sunflower, rapeseed (canola), or avocado oil. These oils contribute significantly to the cake’s moisture and richness, creating a wonderfully tender crumb that stays soft for days. Avoid using strong-flavored oils that might overpower the chocolate.

Non-dairy milk – When it comes to vegan baking, unsweetened soy milk is often the best choice because of its higher protein content, which can aid in structure similar to how eggs function in traditional baking. However, don’t worry if you don’t have soy milk; most other unsweetened non-dairy milks like almond, oat, or rice milk will also work beautifully. Just be sure to avoid tinned coconut milk, as its high-fat content and distinct flavor are generally not suitable for this type of cake.

Cider or white wine vinegar – This might seem like an unusual addition, but a small amount of acid is crucial in vegan baking. The vinegar reacts with the bicarbonate of soda (baking soda), creating carbon dioxide bubbles that help the cake rise and achieve a light, airy texture. If you don’t have vinegar on hand, fresh lemon juice can be used as a direct substitute, providing the same necessary acidity.

Vanilla extract – While often overlooked, a dash of good quality vanilla extract significantly enhances the overall flavor of baked goods, bringing out the depth of the chocolate and adding a layer of warmth. You can certainly leave it out if you don’t have any, but I highly recommend including it for that extra touch of deliciousness.

Cocoa powder: For a rich, dark chocolate color and intense flavor, I opt for Dutch-processed cocoa powder. This type of cocoa has been treated with an alkali to reduce its acidity, resulting in a smoother, less bitter chocolate flavor and a darker hue. For those in the UK, “ordinary cocoa powder” typically refers to Dutch-processed varieties. If using natural cocoa powder (more common in the US and often labeled as such), you might notice a slightly lighter color and more pronounced chocolate “tang.”

Plain flour: Regular all-purpose (plain) flour is ideal for this recipe. It provides the necessary structure without making the cake too dense. I strongly advise against swapping it for wholemeal or whole wheat flour, as its higher fiber content and different gluten structure will likely result in a much heavier and denser cake, detracting from the desired moist and delicate crumb.

I haven’t personally experimented with making this cake gluten-free yet, but I believe it would likely work well with a good quality plain gluten-free flour blend. If your chosen blend doesn’t already contain it, I would recommend adding ¼ teaspoon of xanthan gum to help with binding and elasticity, which are often lacking in GF flours.

Baking powder and soda: A combination of both baking powder and bicarbonate of soda (baking soda) is used here to ensure the best possible rise and to create that wonderfully light and soft texture. Baking soda reacts with the vinegar for an initial lift, while baking powder provides a sustained rise throughout the baking process, contributing to a beautifully airy and tender crumb.

Salt – A small amount of salt is a secret weapon in baking. It doesn’t make the cake taste salty, but rather enhances and balances the sweetness of the sugar and deepens the flavor of the chocolate. Don’t skip it!

Chocolate chips – These are technically optional, but I wholeheartedly recommend them! They add pockets of melted chocolate throughout the cake, boosting the indulgence factor and adding delightful texture. Use your favorite vegan chocolate chips – dark, semi-sweet, or even milk chocolate style if preferred.

Step-by-Step Guide: How To Make Vegan Chocolate Courgette Cake:

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Baking this delightful vegan chocolate courgette cake is surprisingly straightforward, even for novice bakers. Follow these simple steps for a perfect result every time:

First, begin by preparing your wet ingredients. In a large mixing bowl, combine the grated courgette (remember, no squeezing!), sugar, neutral oil, non-dairy milk, vinegar, and vanilla extract. Stir these together thoroughly until they are well combined. The sugar should begin to dissolve, and the mixture will look slightly cloudy. This forms the incredibly moist base for your cake.

Next, it’s time for the dry ingredients. In a separate, medium-sized bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Sifting is an important step as it helps to aerate the flour, remove any lumps, and ensures that the leavening agents and cocoa powder are evenly distributed throughout the mixture. This prevents pockets of unmixed ingredients and contributes to a lighter, more consistent crumb in your finished cake.

Once your dry ingredients are sifted, gradually add them to the bowl containing the wet ingredients. Using a whisk or a spatula, gently stir the mixture. The key here is to mix until just combined – meaning, no dry streaks or lumps of flour remain. Be careful not to over-mix, as excessive stirring can develop the gluten in the flour too much, leading to a tough, dense cake. Finally, gently fold through the chocolate chips; this ensures they are evenly distributed without sinking to the bottom.

Pour the finished batter into your prepared tin. You can choose either a greased and lined 23 cm/9 inch square tin or a 2lb loaf tin, depending on your preference and desired baking time. Spread the batter evenly in the tin using a spatula to ensure consistent baking. The batter will be quite thick and rich.

Bake the cake in your preheated oven. If you’re using a square tin, it will typically take about 30 minutes. For a loaf tin, expect a longer baking time of approximately 80 minutes. Baking times can vary depending on your oven, so always keep an eye on the cake and use the doneness test described below.

Top Tips for Baking Success:

Achieving a perfect vegan chocolate courgette cake is easy with a few helpful tips:

**Precision is Key: Use a Digital Scale!** As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital scale rather than relying on cup conversions. Cups are a notoriously inaccurate measuring system, leading to inconsistent results. Flour, in particular, can be packed differently into cups, resulting in varying amounts. Using a digital scale ensures you get far better, more consistent, and truly perfect results every time. Plus, it’s often easier and less messy than using multiple measuring cups!

**Choose Your Tin Wisely:** This versatile cake batter can be baked in either a 23 cm/9 inch square tin or a 2lb loaf tin. While both yield delicious cakes, I personally lean towards the square version. The main reason is simply that it bakes significantly more quickly than the loaf, meaning you get to enjoy your chocolatey treat sooner! If using a loaf tin, be prepared for a longer baking duration to ensure the center is fully cooked.

**Avoid Over-mixing:** This is a golden rule in baking, especially for cakes. Once you add the dry ingredients to the wet, mix just until no dry lumps of flour remain. Over-mixing develops the gluten in the flour excessively, which can result in a tough, chewy, and dense cake rather than the desired soft and tender crumb. Gently fold in the chocolate chips at the very end.

**The Skewer Test for Doneness:** To check if your cake is perfectly baked, insert a thin wooden skewer or a toothpick into the very center of the cake. It’s ready when the skewer comes out clean, or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time in the oven. Remember that loaf cakes, being thicker, will take longer to bake through than square cakes.

**Cooling is Crucial:** Allow your cake to cool in its tin for about 15-20 minutes after baking. This allows it to set up properly and prevents it from breaking when you turn it out. After this initial cooling, carefully transfer it to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around all sides, preventing condensation and a soggy bottom.

How To Store It:

Thanks to the natural moisture from the courgette, this cake stays wonderfully fresh and soft. However, because of this high moisture content, it doesn’t have an extremely long shelf life at room temperature before it might start to develop mold. It will typically keep well for about 2-3 days when stored in an airtight container at room temperature.

If the weather is warm, or if you live in a humid climate, it’s best to store the cake in the refrigerator. This will extend its freshness and help prevent spoilage. Just be sure to bring it back to room temperature before serving for the best texture and flavor.

Can I Freeze It?:

Absolutely, this vegan chocolate courgette cake freezes beautifully! It’s a fantastic option for meal prepping desserts or ensuring you always have a chocolatey treat on hand. Here’s how to freeze it effectively:

First, ensure the cake has cooled completely to room temperature. Freezing a warm cake can lead to condensation and ice crystals, which can negatively impact the texture upon thawing. Once fully cooled, wrap individual slices or the entire cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double-wrapping helps to prevent freezer burn and keeps the cake fresh. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply allow it to defrost at room temperature, which typically takes a few hours for slices and longer for a whole cake.

Serving Suggestions:

This vegan chocolate courgette cake is absolutely divine on its own, but you can elevate the experience with a few simple additions:

• A Dusting of Powdered Sugar: A light sprinkle of powdered (icing) sugar adds a touch of elegance and subtle sweetness.
• Vegan Whipped Cream or Ice Cream: Serve a slice warm with a dollop of vegan whipped cream or a scoop of your favorite vanilla or chocolate vegan ice cream for an indulgent dessert.
• Fresh Berries: The tartness of raspberries or strawberries can provide a lovely contrast to the rich chocolate flavor.
• Chocolate Ganache: For the ultimate chocolate lover, a simple vegan chocolate ganache drizzled over the top takes this cake to another level.
• Coffee or Tea: It’s the perfect companion for your morning coffee or afternoon tea.

More Delicious Vegan Fruit and Vegetable Cakes:

If you loved this secretly healthy and indulgent cake, you’ll be thrilled to explore more of my favorite vegan cake recipes that cleverly incorporate fruits and vegetables. These recipes prove that plant-based baking can be incredibly versatile, moist, and utterly delicious!

• Vegan Carrot Cake: A classic for a reason, packed with warming spices and tender carrots.
• Vegan Apple Cake: Sweet apples nestled in a moist, comforting cake.
• Vegan Courgette Cake with Lemon Glaze: Another fantastic way to use courgettes, this time with a bright, zesty twist.
• Vegan Pumpkin Bundt Cake: Perfect for autumn, a spiced and moist pumpkin delight.
• Vegan Banana Crumb Cake: A cozy, comforting cake with a delicious streusel topping.
• Vegan Beetroot Chocolate Cake: A surprisingly delicious combination that enhances the chocolate flavor and creates a vibrant color.
• Vegan Mango Bundt Cake: A taste of the tropics in a beautiful bundt shape.
• Chocolate, Pear and Hazelnut Cake: An elegant and rich combination of flavors and textures.
• Vegan Cherry Almond Cake: A delicate and flavorful cake bursting with cherry and almond goodness.
• Vegan Pineapple Upside-Down Cake: A show-stopping cake with caramelized pineapple on top.

I truly hope you enjoy baking and devouring this magnificent vegan chocolate courgette cake! If you tried this recipe, I would love to hear how it went. Please consider rating it, leaving a comment below, or tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess to share your delicious creations! Your feedback helps other bakers discover and enjoy these recipes too.

All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe with others, please do so by using the convenient share buttons provided. We kindly ask that you do not screenshot or post the recipe or content in full. Instead, please include a direct link to this post for the complete recipe and details. Thank you for your understanding and support!