This cake was inspired by some of the amazing courgette on sale at the Ravensdale Market where I work every Saturday morning. They're grown by a local farmer and are works of art ! Again this is a twist on the veg in baking concept however I've found veg like courgette and beetroot etc lend themselves really well to gluten free and vegan baking in particular as they add lots of moisture.
120gm plain gluten free flour (I use Dove Farm generally although recently I have also started buying Aldi's gluten free flour as it's available for the first time in ages !)
1/4 tsp xanthan gum
30gm cocoa powder
1 tsp bicarbonate of soda
1/4 tsp gluten free baking powder
120ml oil (vegetable or sunflower)
75gm caster sugar
75gm light brown sugar
2 large eggs
40gm dairy free yoghurt (I prefer to use coconut if I can find it)
1/2 tsp vanilla extract
200gm grated courgette
Handful of fresh or frozen raspberries defrosted
Heat the oven to 180c and line an 8 inch cake tin.
Whisk together the sugar, eggs, vanilla, yoghurt and oil. Add in the grated courgette.
In a separate bowl mix all the dry ingredients. Add the dry mixture to the wet mixture and fully combine.
Pour carefully into the prepared tin and pop into the oven for 40 minutes.
Remove from the oven and allow to cool. The sponge is very moist and delicate, more so than other sponge cakes so just be careful !. Once cooled, pop the raspberries on top however you like and serve with a yoghurt or cream of your choice !
Will stay fresh in an airtight container for 3 to 4 days.