Courgette and Cocoa Sponge Cake

Do not make the unusual combination be skeptical or hesitant about this cake: it is absolutely delicious and fantastic!

The courgette, while being absolutely undetectable as flavor, gives an amazing soft and moist texture to this fabulous cake.

And since it is made without dairies and eggs, this cake is also perfect for plant-based diets.

  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time35 Minutes
  • Serving6People
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySpring, Summer


300 g courgette
250 g coconut milk (or other vegetable milk)
180 g spelt flour
150 g muscovado sugar
75 g cocoa powder (unsweetened)
75 ml sunflower oil (cold pressed)
10 g baking powder


– chop the courgettes into small cubes and put them in a blender together with the vegetable milk and the sugar;

– reduce to smooth pulp;

– transfer the mixture onto a large bowl;

– sift the flour, the cocoa powder onto it and mix well;

– add the baking powder and mix well;

– grease a 24cm diameter baking tray then pour the cake mixture onto it;

– bake in pre-heated static oven at 175 degrees for about 30/35 minutes

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