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Home » Baking, Desserts and Puddings, Recipes

Agave Rich Dark Chocolate Cake – no refined sugar

Submitted by on June 28, 2013 – 10:00 am2 Comments

Rich dark chocolate cake

If you are looking for a gorgeous cake to round off that special meal, or for an any time treat, why not try this rich dark chocolate cake with dark chocolate ganache frosting? It’s made with low-glycemic agave syrup (instead of using sugar) and courgettes to keep things moist. This recipe comes from Sheena; Suma’s very own cake guru. Sheena’s tip for this recipe is that although there is no need to, you may want to peel the courgettes before grating them to avoid any green bits of skin appearing in the finished cake.


For the cake

  • 4oz dark chocolate
  • 3/4 cup corn oil
  • 2 cups whole-wheat flour
  • 1/3 cup coco powder
  • 1 tsp sea salt
  • 2 tsp baking powder
  • 2 tsp bicarb of soda
  • 1 1/2 cups agave syrup
  • 3 large eggs
  • 2 tsp vanilla
  • 1/3 cup natural yoghurt
  • 3 cups grated courgette

For the frosting

  • 8oz dark chocolate
  • 1 cup agave syrup
  • 3/4 cup double cream
  • 1 tbs unsalted butter
  • 1 tbs vanilla extract

To make vegan:

For the cake

  • Substitute the eggs for egg replacer. The recipe calls for 3 eggs, which is equivalent to 3 tsp egg replacer, mixed with 6tbs water.
  • Substitute natural yoghurt for plain soya yoghurt or other non dairy yoghurt.

For the frosting

  • We used almond cream as a substitute for double cream, but oat cream or soya cream should work fine.
  • As a substitute for butter we used trex vegetable fat, which is a little harder than soya or sunflower spreads, although these should work as well.


To make the cake

  1. Preheat your oven to 170C /350F. Grease and line two 9 inch cake tins.
  2. Combine the dark choc and 1/4 cup of corn oil in a glass bowl and microwave for 1 1/2 minutes, stir until choc has melted.
  3. In another bowl, sift the flour, cocoa powder, baking powder and bicab.
  4. In a large mixing bowl use an electric whisk to combine the agave syrup and remaining 1/2 cup of corn oil, add the eggs, beating them in one at a time. Then add the melted choc mix and vanilla extract to this bowl and beat well. With mixer on a slow speed gradually add in the flour mix and then the yoghurt until all combined. Fold in the gated courgette and mix well.
  5. Divide mix between the two tins and level out with a spoon. Bake for 35-40 mins until a sharp knife stuck into the centre comes out clean. Allow to cool for 10 mins in tins and then turn out onto a cooling rack to cool completely.
  6. You can use any filling of your choice when assembling the cake, You can also use some of the topping either on its own or over a layer of jam.

To make the frosting

  1. Combine the chocolate, agave syrup and cream in a saucepan. Heat over a medium heat until the choc melts, stirring continuously.
  2. Stir in the butter and vanilla extract. When applying to cake the mixture should be slightly warm and have the consistency of hot fudge. You can re warm if it gets a bit too thick.
  3. Spoon the mixture over the top of the cake allowing it to cover the top and run down the sides slightly. Then cover the sides using a pallet knife smoothing it around as you go. When completely covered place in the refrigerator for at least an hour before slicing.
and here is a photo of how the vegan version turned out. Yummy!
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  • Ros says:

    Hi, I’ve often wondered if it’s possible to melt Plamil sugar free chocolate, so this cake can be truly sugar free? Thanks! Ros

  • Sue Sims says:

    This recipe looks wonderful but why is it published in American format using ‘cups’ when it is much more accurate to use imperial or metric weight. Please can it be converted into a more useable format.

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