This healthy cake is delicious, pure indulgence and guilt free of course! The courgettes disappear into the cake, adding fibre and moisture, and no-one will know they are there.
200g wholemeal flour / Soya flour for gluten free option
½ tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
2 medium eggs
180ml coconut oil
170g 75% / 85% cocoa dark chocolate
55g finely chopped almonds
Preheat the oven to 180 degrees celcious
Line a 20cm loose-bottomed cake tin with baking paper and grease the sides
Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the xylitol.
In a separate bowl beat the eggs into the oil.
Melt the chocolate.
Grate the courgettes.
Stir the eggs and oil into the dry ingredients, mix in the melted chocolate, courgettes and nuts.
Pour the mixture into the prepared cake tin and bake for 25 – 30 minutes or until the cake has risen and firm to touch.
Leave to cool on wire rack.
Chocolate & Avocado Icing
2 ripe avocados, halved and pitted
½ cup unsweetened cocoa powder
½ cup agave syrup / ¼ cup if you prefer less sweet
2 tbs coconut oil
½ tsp vanilla extract
Pinch of salt
Scoop out the flesh of the avocado and puree until smooth.
Add remaining ingredients and puree again, scraping sides of the bowl.