Provamel, a brand who has been providing dairy-free alternatives since 1983 (it’s only a year younger than me), challenged me to create two recipes using their new Natural Sugars-Free Soya Alternative Yoghurt. I love challenges! Especially where food is involved. Now, my baking skills aren’t so great, but for both recipes, I decided to create sweet treats, as opposed to savoury…
Since I also like chocolate cake but rarely have it due to the sugar content, I thought the Provamel Agave Soya yoghurt would be a good ingredient for this. I also wanted to spice it up a bit, so as well as warming spices there’s also courgette… I love raw courgette but not cooked courgette. Well, not unless it’s in a chocolate cake, that is… I’d heard that courgette is pretty good for moist cakes and good news, is that it’s true – as someone who’s not much of a baker, this turned out surprisingly well! I did tweak the recipe slightly – it definitely does need some sugar – which I included as honey. Bee Mercy Raw Oak honey is one of my favourites.
I urge you, try out this recipe and let me know what it’s like!
- 1 1/4 cup plain gluten-free flour
- 75g (3/4 bar) of Lindt dark chocolate, grated or finely chopped
- 4 heaped tbsp cacao powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 nutmeg
- Pinch of salt
- 1/4 cup Provamel Soya Yoghurt sweetened with agave
- 2 eggs, lightly beaten
- 2 tbsp honey
- 1 tsp vanilla extra
- 1 large courgette, grated
- 1/2 cup coconut oil and some for greasing the tin
- Preheat the oven to 180’C and line a square tin with coconut oil or baking sheet.
- Mix the flour, chocolate, cacao, baking soda, cinnamon and salt together in a bowl.
- Stir the honey, coconut oil, eggs and vanilla together in a separate, large bowl.
- Add the dry mixture to the wet and stir thoroughly. Then, slowly add in the courgette and yoghurt, stirring as you go until everything is well combined.
- Pour the batter into your tin and bake for approximately 1 hour. Test every now and again to see if a wooden skewer comes out clean. Once done, remove from the oven and leave to cool for 10 minutes.
- Remove from the tin and cut into slices. Serve immediately.
So what did I make for my second recipe? You can find out over at Healthy Living London…