Ever thought about how to make your cakes more healthy so you won’t feel bad if you accidentally eat the whole thing?! Try my CC-Cake – the perfect combination of courgette & cacao.
I tried this cake a little while ago and I was mind-blown. I tried carrot cake and all that before, but courgette in a cake seemed kinda weird to me at first. Anyway, I ended up loving it and here’s the recipe for you now!
Attention not (yet) a vegan cake! I’ll update it as soon as I’m happy with my vegan results. 🙂
4 tbsp almond (or any other nut) butter – I used half and half with tahini last time – nice nutty flavour 🙂
4 tbsp maple syrup (’cause it’s low FODMAP)
4 tbsp almond flour
2 tbsp corn flour (I know they’re very different – I used this one.)
1 tsp baking powder
1 tsp baking soda
1/4 cup cacao
if you want you can also add some spices such as vanilla or cinnamon (1 tsp would probably be enough).
Preheat your oven to 180 degrees on over-under-heat.
In your food processor shred the courgette and place it onto a towel. This step is very important as the towel will absorb any excess water from the courgette.
Next, wish your eggs until they get a bit fluffy (if you use a flax egg, make it now and let it sit for 10 minutes before adding it to the rest.).
Mix all ingredients, apart from the courgette, together. Add the courgette and mix until slightly bubbly.
Grease a medium-small baking tray and add some of the almond flour so the cake won’t stick to the tray. Fill in the mass and bake for around 40-45 minutes.
The cake tastes amazing with tahini or vanilla ice cream.
Hope you’ll try my CC-Cake – the perfect amalgamation of courgette & cacao. It’s so yummy and I dare say even healthy. To keep it healthy remember to use organic products and don’t overdo it with the maple syrup. Also watch out for hidden sugar-traps in nut-butter or cacao.
If you make this cake, let me see your version of it. 🙂
Until then, happy baking!
P.S. For more recipes, click here.