Christmas can be delicious without being over-indulgent. This chocolate cake recipe, by Linzi Barrow of Clandestine Cake Club Lancaster for the Goovy Food Company, includes courgette and spelt flour for a great yet not-too-sweet taste. What is more, it is dairy-free. A star-shaped tin (I used Ikea’s Drommar) and some sparkly decoration will make it extra-special. This is how I like my Christmas nights: starry and chocolate-y!
Ingredients (for 8 people)
200g spelt flour
175ml light agave nectar
75ml olive oil
4 tbsp cocoa powder
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
Edible gold spray, golden sugar, white chocolate stars and icing sugar to decorate
How to make it
1. Preheat oven to 180°C/350F/Gas Mark 4. Oil and line a star-shaped cake tin.
2. Sift 200g spelt flour, 4 tbsp cocoa powder, 1 tsp ground cinnamon, 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, and 1/2 tsp salt into a bowl.
3. Add 175 ml light agave nectar, 75 ml olive oil and 2 eggs and mix well.
4. Grate 225g courgettes and add to the mix.
5. Pour your batter into your prepared tin. Bake for approx 45 minutes until well risen and until a skewer comes out cleanly from the middle. Cool in the tin for about 10 minutes and then on a wire rack.
6. Decorate with edible gold spray, golden sugar, icing sugar and white chocolate stars. Enjoy!