Chocolate Zucchini (Courgette) Cake (Egg-Free, Dairy Free)

The title pretty much says it all. This is a great tasting, not too sweet, cake that is egg-free and dairy-free making it allergy friendly (for some), and vegan as well. Also, you only need one mixing bowl, and it's super easy to make.

Chocolate Courgette Cake
(Dairy Free, Egg Free)

Ingredients
4 fl. oz./ 100 ml oil
1 cup / 200g caster sugar
2 cups / approximately 300-330g grated courgette
6 fl. oz. / 150 ml water
2 tsp vanilla
1tsp salt

2 1/2 cups / 335g plain flour
1/3 cup / 35 g cocoa powder
1 1/2 tsp baking soda

2 Tbs / 1 fl. oz. / 1/8 cup vinegar (distilled white)

Preheat over to 185 C.
Grease a 9 x 13 inch baking pan.
In a large bowl combine the first six ingredients.
Sift in the dry ingredients.
Fold in until well combined.
Add the vinegar last, stirring until well incorporated.
Bake in prepared pan for 25-30 minutes or until a skewer tested in the center comes out clean.

Have Your Cake. . .

We celebrated my boy's birthday a while back. He loves cars, and we had a car party, so I made a racetrack cake. It's actually really similar to the one I did last year. I tried a chocolate zucchini (courgette) cake, which went over pretty well, but I wasn't pleased with it. I felt it came out a little too dry. I will stick with plain zucchini cake from now on.

The recipe was meant for a 9x13 inch pan. I made two batches, and split them between four 8" round cake pans. I cut the edge off one side of each cake, so they would sit together nicely. I made a frosting of cream (soft) cheese, yogurt, and icing sugar, which turned out quite nice. This was used between the cakes and on the outside. It didn't need to look pretty, because I then covered the cake with the grass and track. The track was laid first using crushed Oreo cookies (without the cream filling). Then I covered the rest of the cake with green coloured coconut. The cars are foil wrapped chocolate.

Since I wouldn't recommend the chocolate zucchini cake recipe I used, I thought I would include a couple of cake recipes that I really do like.

The first is a banana cake recipe I got from Eating Well. When I make the cake, I don't ever make the frosting that goes with it. This is such a moist cake that I don't think it needs a frosting. I did try the frosting recipe for a cake last year, and it didn't quite turn out. So here is the recipe for the cake alone. It calls to put it into 2 9" round cake tins, but I just use one 9x13" pan, and it turns out fine. You may need to adjust the cooking time a bit.

Banana Cake

• 2 large eggs
• 1 cup sugar
• 1/3 cup canola oil
• 1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
• 1/2 cup nonfat buttermilk, (see Tip)
• 1 teaspoon vanilla extract
• 1 cup whole-wheat pastry flour, (see Ingredient Note)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
2. Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
3. Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.