Hey there, fellow food adventurers! Bella here, and boy, do I have a treat for you. As summer starts to fade and the cozy vibes of autumn start to creep in, I couldn't resist creating one last hurrah with my favourite summer squash: the mighty zucchini!
But forget boring, tasteless zucchini bread. We're talking a fudgy, chocolatey, vegan zucchini cake, with a creamy cheesecake swirl that will knock your socks off. Yes, you heard right - a cake that's both decadent and secretly packed with veggies!
The Great Cake or Brownie Debate
Okay, let's address the elephant in the room (or rather, the cake in the pan). Is this a cake, or is it a brownie? Well, it's a bit of both! The edges are perfectly cake-like, moist and fluffy. But as you journey towards the centre, things get deliciously fudgy and dense, like a brownie that's had a spa day.
So, whether you're a cake person or a brownie fanatic, this recipe is your perfect match. You get the best of both worlds in one single slice! Plus, it is packed full of goodness from the courgette and avoids dairy
The Star Ingredients
Let's break down what makes this cake so special:
- Cashews: These little guys are the secret to our creamy, dreamy vegan cheesecake layer. Soaked to perfection, they blend into a smooth, tangy swirl of deliciousness.
- Vegan Butter (or Coconut Oil): A touch of this adds extra creaminess to our cheesecake layer. If butter is not your thing, coconut oil works just as well!
- Lemon: Zest and juice give our cheesecake that classic tangy kick. Don't be shy with the lemon – it's the perfect counterpoint to the rich chocolate below.
- Zucchini: The unsung hero, adding moisture and a touch of goodness to our cake. Grate it coarsely and throw it in – no need to squeeze out any water.
- Cocoa Powder & Dark Chocolate: We're going all in on chocolate here. Unsweetened cocoa powder plus chunks of dark chocolate create a rich, decadent base.
- Baking Powder & Soda: The dynamic duo that gives our cake just the right amount of lift. They're not the same, so don't skip either one!
Get Baking: It's Easy Peasy!
- Cheesecake Magic: Blend cashews, vegan butter, sugar, plant milk, lemon juice and zest, and vanilla until super smooth. Set this creamy dream aside.
- Wet Ingredients Unite: Grate your zucchini into a big bowl. Add oil, sugar, and water, mix well.
- Dry Ingredients Assemble: Sift cocoa powder, flour, baking powder, baking soda, and salt into the wet mix. Gently fold everything until it is a smooth batter.
- Layer Up: Pour most of the batter into your pan, top with the cheesecake layer ensuring it goes to all edges. Dollop the remaining batter on top and swirl it to make it look pretty.
- Bake and Cool: Bake for 30 minutes, then let it cool completely before slicing and diving in. I find it is good to leave it overnight in the fridge, if you can wait that long, for a nice clean cut.
The Full Recipe
Yields: 20cm / 8" square cake Prep Time: 20 minutes Cook Time: 30 minutes
Ingredients:
Cheesecake Swirl
- 130g (1 cup) raw cashews, soaked
- 25g (2 tbsp) vegan butter
- 65g (⅓ cup) caster sugar
- 80ml (⅓ cup) plant milk
- 60ml (¼ cup) lemon juice
- Zest of ½ lemon
- Zest of ½ orange (optional)
- 10ml (2 tsp) vanilla extract
Cake
- 240g (8.5 oz) zucchini, grated
- 80ml (⅓ cup) mild-tasting oil
- 250g (1¼ cup) sugar (mix of light brown and caster)
- 30ml (2 tbsp) water
- 50g (½ cup) cocoa powder
- 210g (1¾ cups) all-purpose flour (or gluten-free mix)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ tsp xanthan gum (if using GF flour)
- 50g (1.75 oz) dark chocolate, chopped (optional)
Instructions:
- Preheat your oven to 180°C (355°F) and line the base of an 8" square tin with parchment.
- Make the Cheesecake Swirl: Place all cheesecake ingredients into a small blender and blend until smooth. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine grated zucchini, oil, sugar, and water.
- Add Dry Ingredients: Sift in cocoa powder, flour, baking powder, baking soda, and salt. Gently fold until just combined.
- Add Chocolate: Stir in chopped dark chocolate, if using.
- Layer Batter: Pour most of the cake batter into the prepared tin, then pour the cheesecake mixture on top. Dollop the remaining cake batter and use a toothpick to create swirls.
- Bake: for 30 minutes, until a toothpick inserted into the centre comes out clean. Cool completely before slicing.
Notes
- Baking Tin Size: An 8-inch square tin is perfect for this cake.
- Cooling is Key: This cake is much easier to cut and serve after it has cooled completely. Don't rush!
Share Your Creations
If you make this cake, be sure to tag me in your photos! I can't wait to see your delicious creations.
Happy baking, everyone! And remember, you don't need summer to create something sensational.
Bella xx