Tamara Silverstein

Creative Content Specialist

Triple Chocolate and Courgette Vegan Birthday Cake

Ingredients

  • 250g almond flour

  • 6Tbsp coconut flour

  • 50g cocoa powder

  • 1tsp baking soda

  • 1tsp salt

  • 1 1/2tsp instant espresso powder

  • 2 bananas

  • 125ml coconut oil, melted

  • 115g maple syrup

  • 1tsp vanilla extract

  • 1 large zucchini/courgette, grated

  • 200g vegan dark chocolate chips

    For The Frosting

  • 400g dark chocolate (at least 70%)

  • 60ml coconut oil

  • 300g almond butter

  • 200ml almond milk or coconut milk

Instructions

  1. Preheat oven to 175C/350F. Line the bottom of 2 6″ springform cake tins with baking paper and grease the sides of the pans.

  2. Mix all the dry cake ingredients in a medium bowl until combined.

  3. Add bananas to a large bowl and mash. Add coconut oil, maple syrup and vanilla. Whisk until light and fluffy.

  4. Slowly fold the dry ingredients into the wet ingredients until just combined.

  5. Mix all the dry cake ingredients in a medium bowl until combined.

  6. Drain any excess liquid from your grated zucchini and fold into the cake batter. Once combined, fold in the chocolate chips.

  7. Divide the batter evenly between the two pans and make sure to smooth the top before putting in the oven.

  8. Bake for 35-40 minutes until the centre is set and a toothpick comes out clean of batter – but beware you will have chocolate on it from the chocolate chips melting.

  9. Let cool in the pans for 20 minutes then remove the sides and let cool completely before placing the cakes in the fridge for minimum 1 hour before decorating

  10. Meanwhile, make the frosting. Melt chocolate and coconut oil in thick saucepan or double broiler. Stir and remove from heat when melted.

  11. Slowly add maple syrup and stir to incorporate. Allow to cool.

  12. Transfer mixture to mixing bowl and beat in almond butter until a thick, whipped frosting is formed.

  13. Add almond or coconut milk as needed for consistency.

  14. Cool in the fridge for at least 1 hour before decorating the cake.

  15. To decorate the cake: Place the cake on top of two pieces of baking paper on your serving place. Place one cake in the centre and top with 1/3rd of the frosting. Smooth the frosting evenly over the surface of the cake.

  16. Top with the second layer and use the rest of the frosting to cover the sides and top of the cake. Dragging our palate knife along the sides to get a smooth finish.

  17. Top with berries and flowers for a special occasion.

Tamara’s Table

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