This cake is deliciously moist, not too sweet and really quite healthy as cakes go, with no dairy or refined sugar! It’s also very easy to make. Don’t be put off by the courgettes, you can’t taste them. In fact, this is a great way to get some sneaky greens into kiddies who are not too keen on them usually! The chilli adds a subtle twist to the flavour but you can leave it out if you prefer and any chocolate is fine if you don’t need it to be dairy free.
150ml brown rice syrup (Rice syrup is a great, healthier alternative to refined sugar. It is not as sweet and is slower releasing. However, you can use 150g of soft brown sugar if you don’t have any to hand)
150ml olive oil
300g plain flour
1/2 tsp Bicarbonate of soda
2 tsp baking powder
1 tsp chilli powder
75g dairy free dark chocolate chips or chocolate chopped into small pieces
Preheat the oven to 170C. Grease and line a 20cm loaf tin.
Grate the courgette using a wide tooth grater (you don’t want it too fine or it will be soggy).
Using a stand mixer with a beater, or by hand in a large mixing bowl, beat together the rice syrup, eggs and olive oil until well combined.
In a separate bowl, mix the flour, bicarbonate of soda, baking powder and chilli powder. Slowly beat into the egg mixture until you have a fully combined, smooth mixture.
Fold in the grated courgette and chocolate chips. Pour the mixture into your greased and lined loaf tin.
Cook at 170C for 50-60min or until firm to touch. Leave in the tin until cool enough to touch, then turn out onto a wire rack to cool completely before eating.
Dairy free baking