Grain-free Chocolate Courgette Cake with a Raspberry Cashew Topping

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So I’ve been finding Paleo baking to be quite tricky. I’ve had a few unsuccessful paleo bakes recently – including one that turned GREEN and I can’t seem to work out why!? I think it just takes some getting used to – working out the right quantities of the allowed flours. But this week I have finally got it right with this Chocolate Courgette Cake!! I am so happy with how this one turned out and I am really excited to share it with you :)

This delicious grain-free chocolate cake is topped with a raspberry cashew cream and fresh raspberries and strawberries. There’s no butter or oil, refined-sugar, or flour… and yet it still tastes as good as any other chocolate cake! I love how gooey and moist it is – all credit to the hidden courgette and sweet banana! The topping takes this cake to the next level…it’s so fruity and creamy and compliments the rich chocolatey cake perfectly! I hope you enjoy it as much as I did!

Grain-free Chocolate Courgette Cake with a Raspberry Cashew Frosting

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Grain-free Chocolate Courgette Cake with a Raspberry Cashew Frosting

Recipe adapted from Secret Squirrel's Chocolate Zucchini Birthday Cake

Ingredients

  • Chocolate Cake
  • 2 ripe bananas
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1 cup ground almonds
  • 1/4 cup mixed ground flaxseed + chia (I used Bioglan)
  • ½ cup raw cacao powder
  • 1-2 tsp vanilla extract
  • 1 tsp bicarb soda
  • 1 cup grated courgette
  • Raspberry and Chocolate Cashew Cream
  • 1 cup cashews (soaked in boiling water for 1 hour)
  • 1/2 cup coconut cream
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 180C/gas mark 4.
  2. Mash your bananas and add to your food processor along with all of the other ingredients apart from the courgette.
  3. With your hands, squeeze as much water out of the courgette as you can. Add it to your food processor.
  4. I used my OPTIMUM THERMOCOOK as my food processor. I used the function 'KNEAD' for 3 minutes. If you're using a regular food processor, mix until just combined.
  5. Grease and line a large round cake tin. Pour in the cake batter and spread evenly.
  6. Bake for 25-30 minutes or until a knife comes out clean. Once done, remove from the oven and set aside to cool before removing from the tin.
  7. Once the cake is cool, make the frosting...
  8. Drain your cashews and add to a high powered food processor along with the coconut cream. I used my Optimum 9200 Power Blender for this. Blend for a minute or two. Add in the rest of the ingredients and blend until ultra smooth and creamy - this may take a few minutes.
  9. Spread the frosting evenly on the top of the cake and top with extra berries of your choice. Enjoy :)
http://spooniesophia.com/2016/01/29/grain-free-chocolate-courgette-cake-with-a-raspberry-cashew-topping/
SS x

4 Comments

  1. Polina January 29, 2016 / 5:58 pm

    Thank you for sharing, Sophia!:)

    • Sophia February 2, 2016 / 12:53 pm

      No problem at all Polina :)

  2. Choclette February 19, 2016 / 5:10 pm

    This looks so lush and delicious. I love my grainy carbs, but I think I’d be very happy indeed with a slice of this.

    • Sophia February 22, 2016 / 6:41 pm

      Thank you so much Choclette! It’s delicious :) I have put a new veg cake recipe up today using my froothie appliances!

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