Chocolate, Courgette & Spelt Cake

Serves: 8-10

You will need
200g spelt flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons cocoa powder
2 eggs
175ml The Groovy Food Company Agave Nectar Light and Mild
75ml olive oil
225g grated courgette

Directions


1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4 and oil and line a 2lb loaf tin.


2.
Sift all of the dry ingredients into a bowl then add all of the wet ingredients and mix well. Pour your batter into your prepared tin.


3.
Bake for approximately 45 minutes until well risen and a skewer comes out cleanly from the middle. Cool in the tin for about 10 minutes and then turn out onto a wire rack.




Recipe courtesy of Linzi Barrow Clandestine Cake Club South Lancashire



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