Sunday, 15 August 2010

Chocolate and Courgette Cupcakes - Vegan

I always find cooking vegan cakes a challenge as I am rather wedded to my butter and eggs and now yogurt.  I was surprised to find, however, that I enjoyed the vegan cake I made last year for my annual birthday cake ritual at work. Good as it was though, I didn't feel I could bake the same cake again this year. Having been inspired by Brownieville Girl's courgette cupcakes  and given that we are getting masses of said items down at the plot, courgettes were an obvious choice as principal ingredient. I created a hybrid using the sponge from the black bottom cupcakes I made earlier in the year. A few other tweaks such as substituting ground almonds for some of the flour, adding cinnamon and varying the quantities made it into something completely different of course.

This is what I did:
  • Sifted 150g flour (white & wholemeal), 50g ground almonds, 20g cocoa (should have been 40g but annoyingly that's all I had in the house), 1 tsp cinnamon, 1/2 tsp baking powder and a pinch of salt into a bowl.
  • Made a well in the centre and mixed in 40 ml sunflower oil, 1.5 tsp cider vinegar and 180g water.
  • Added 180g grated courgette and mixed well.
  • Spooned mixture into 12 cupcake cases (I wasn't sure how well these would rise, but 10 cases would probably have been better.
  • Baked at 180C for 20 minutes then turned on to a rack to cool.
  • Melted 100g 70% chocolate (I used Divine given the unsurety of G&B's possible dairy content in their dark chocolate) with 2 tbsp date syrup and 2 tbsp water.
  • Stirred well and spread this on top of the cupcakes.
These turned out slightly more puddingy than cakey, but were nonetheless very good.  They were certainly appreciated by more than just my vegan colleague at work. No-one guessed that there were courgettes in the cake, though I suspect that they had a hand in giving the cake its moist (or was that stodgy?) quality.  I've made a chocolate and date syrup topping before to good effect.  Despite replacing the butter with water this time around, I was pleased with how well it worked and will be using this again..

25 comments:

  1. Choc, that's a useful thing to have in the repertoire - thank you! If you have too many courgettes, please send them to us, as our chickens love them! :D

    ReplyDelete
  2. I'm with you on the vegan baking front. It always seems to fly in the face of logic when it all works out for the best lol
    Great looking cupcakes - I think I should come and work with you ;0)

    ReplyDelete
  3. every year I intend to experiment with courgette cake, but never quite get round to it and the chickens end up with the surplus, so this could be the year i try a new recipe, it sounds delicious.

    ReplyDelete
  4. Puddingy sounds like a good quality to me Choclette. It makes me want to try them immediately :)

    ReplyDelete
  5. Adding the courgettes like this would add sweetness and moisture to the finished cake, what a great idea! I love vegan cakes,they rule out a lot of allergies - egg,dairy, and can be made gluten free easily too. Everybody needs a good one in their repitoire

    ReplyDelete
  6. always good to be challenged.

    ReplyDelete
  7. I'd be up for this one I think. I love courgettes, stick it with chocolate...well hello! Great to have vegan/allergy friendly recipes up my sleeve.
    I recently made a beetroot and chocolate cake, which I think was a little more pudding-y as well as opposed to cake-y.

    ReplyDelete
  8. i love chocolate cup cakes, and this one looks too good...

    ReplyDelete
  9. I need to try courgette in cakes - I love carrot cake, but after my brussell sprout need to rebuild my confidence in baking with veg!

    ReplyDelete
  10. Did you take the skin off the courgettes? (and if you didn't aren't there big bits of courgette in the cake?). Did you grate them finely?

    Any chance of a pic of the middles? - I'm a bit fascinated by these and courgette seems such a strange thing to be making cakes with. That, and having loads of them myself.

    x

    ReplyDelete
  11. Mmmm I wouldn't even feel guilty about eating these since theres veg in them ;)

    ReplyDelete
  12. Celia - made a really good courgette cake a couple of years ago but no chocolate involved. If I can lay my hands on the recipe, might try a chocolate version of that one. Hadn't realised these would be a favourite chicken food - now worried and dare not boast of our great courgette crops for fear of neighbours' chickens devouring the lot.

    Chele - you are the master cupcake baker so more than happy to have you on board.

    CGF - always worth having a go with surplus veg - surely, though it wouldn't be good to deprive your chickens completely by the sound of what Celia says.

    Jac - I liked them, but I know some prefer their cake to be light and airy - these weren't.

    The Intolerant Chef - yes, I'm glad I had to try some vegan baking, it is always useful and I do have friends who prefer not to eat dairy.

    Made2Order - True, especially when it's self-imposed.

    CityHippy - But did you like your beetroot cake? Mine seemed to be quite popular - I think people like things that are a little unusual.

    Sushma - life would not be as interesting without cake.

    CC - Courgettes are good as they add moistness but no overpowering flavour.

    VBB - no I didn't peel them. I quite liked the green flecks in the cake. Nor did I grate them that finely either. They do pretty much disappear into the cake as it's cooking though so no obvious chunks. No pics I'm afraid, but these were rather dense. I've made a really nice courgette cake without chocolate in the past and need to see if I can find the recipe again, then I'll try a chocolate version of that I think.

    Catherine - It's good to know you can get one of your five a day by eating cake!

    ReplyDelete
  13. vegetables in baking can add extra flavour - esp in chocolate baking where they will not overwhelm the flavour - I am sure it helped compensate for the loss of flavour from butter and eggs - I would have loved one of those little pudding cakes

    ReplyDelete
  14. Have experimented courgette cake with walnuts have loved it, pudding textures attracts me more with those glossy chocolate oh yum yum!:D

    ReplyDelete
  15. keep seeing courgettes in cup cakes... but are they too un traditional for the Aby Village Show? What might the little old dears think?

    ReplyDelete
  16. another successful, not to mention tasty, experiment :o)
    I remember making beetroot and chocolate muffins last year and they worked well using vegetable oil instead of butter.

    ReplyDelete
  17. Johanna - thank you, they tasted good, the butter and eggs thing is mostly in my mind I think.

    Ananda - courgettes and walnuts sound good.

    Dom - go on test their reserve with a some courgette - I'm sure they'll love something a little different really.

    Emmalene - thank you

    Thank you Nic - not so much using the oil but the lack of eggs that worries me.

    ReplyDelete
  18. Make Chocolates - Thank you. If only you had an outlet a little nearer I would definitely be attending one of your truffle and tempering sessions.

    ReplyDelete
  19. I love the way you play around with recipes, you are very inspiring. These sound very lovely and I hope your vegan friend was pleased with them. I like the chocolate and date syrup topping too.

    ReplyDelete
  20. Thanks Kath, very nice of you to say so. Luckily, they were much appreciated and I have to say the date and chocolate topping works really well.

    ReplyDelete
  21. Great minds think alike.Check your e mails.I had already sent you a courgette chocolate cake recipe a week ago, before you made these. (I have always said I am a witch).

    ReplyDelete
  22. Oh Lesley, thank you for the reminder. I did clock your recipe and will be making it soon - our courgettes keep on producing and producing ....

    ReplyDelete
  23. Have you seen Great British Bake-In on the iPlayer? It was a bit more emotional than I expected, but some interesting decorating even if the cake seemed secondary to some.
    these look good, you know I'm sure that zucchini bread is a bit of a N. American thing like carrot cake, it's yummy too

    ReplyDelete
  24. Chocolate date syrup sounds like such a wonderful topping! Happy birthday!

    ReplyDelete
  25. Oxslip - yes I couldn't resist watching this and it wasn't as bad as I thought it might have been. I certainly wasn't expecting any emotion and would have liked to see everyone's cakes, not just a selected few. And I was rather put out with the judges having a go at that gorgeously pink raspberry cream.

    Thanks Foodycat - I shall be using that one again - very simple but works well - my ganache always seems to split!

    ReplyDelete

I love to hear from you so please do leave a comment or question.

LinkWithin

Related Posts with Thumbnails