Double Chocolate Courgette Cake
Ingredients
- 1.25 cups nairns porridge oats
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar (or light brown sugar)
- 1 tsp vanilla extract
- 1.5 cups grated courgette
- pinch of salt
- 200g dark chocolate, roughly chopped
- 2 tbsp unsalted butter, softened
- 2 cups icing sugar
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
Preparation
Preheat your oven to 180degrees c
Make oat flour by blending your nairns oats for a minute or so
Then mix the oat flour with the cocoa powder, baking soda and salt in a bowl
In a separate bowl, mix together the eggs, butter, coconut oil, vanilla extract and sugar
Combine the wet and dry ingredients and then stir in the grated courgette and half of the dark chocolate chunks
Pour the mixture into a greased loaf tin and bake in the oven for approx
While the cake is baking, you can get going on the frosting! for the frosting, whip together the butter and cocoa powder and then stir in the icing sugar and vanilla extract
Whip until light and fluffy and place in the fridge until ready
Check the cake is ready by pressing a toothpick or fork into the centre
It should come out mostly clean when ready to be removed from the oven
Set aside to cool before topping with your frosting and sprinkling with the remaining chocolate chunks! ???
