I don’t tend to make many vegan cakes as I need those eggs for protein. But I was excited to start experimenting for a birthday cake I was asked to bake, and my attempt to add courgette worked out beautifully. I baked the cake in 2 batches and then cut both cakes in two so I could add raspberries and chocolate mousse for added deliciousness.

Ingredients

130g buckwheat or rice flour

75g almond meal

75g tapioca or corn starch

1/4 tsp psyllium

120g sugar or substitute

75g cocoa powder

2tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

375ml any milk

125g finely grated courgette

300g raspberries

3tbsp cocoa powder

400ml coconut cream (cooled in the fridge)

3tbsp sugar

Instructions

Pre-heat the oven to 180C.

Add flour, almond meal, starch, psyllium, sugar, cocoa powder, baking powder, bicarbonate, salt, milk and courgette in a bowl and mix well.

Pour half of the mix in two 14 inch cake moulds that have been lined and oiled. Set in the oven for 30 minutes, let cool and then put in the fridge.

Crush the raspberries.

For the mousse, add cocoa powder, sugar, and coconut cream (with the water) in the mixer and blend until combined.

Cut both cakes horizontally in half. Put the first bottom half on a plate, then spread half of the raspberries on top. Add the bottom of the second cke on top and then layer with half of the mousse. Add the first top of the cake and add the second half of the raspberries. Layer with the final top half of the second cake. Spread the rest of the mousse on top and around the cake. Decorate as desired. Put in the fridge for 20 minutes. Enjoy!!