Grease two 23cm (9 in) non-stick springform cake tins. Line bottoms of tins with parchment.
In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
Add almond milk, vanilla extract and vegetable oil. Mix well. Add grated courgettes and mix until all is well combined. Divide the mixture evenly between the two cake tins.
Bake for 25 to 30 minutes until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 minutes in their tins then carefully remove sides of the springform cake tins. Run a palette or rounded knife on the inside edge of the cake tins first to make sure the cake comes out neatly. Cool completely.
Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
Assemble the cake by placing one cake on a serving plate. Spread some chocolate icing over the first cake then top with the other cake. Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 minutes).
I've made it several times for different occasions ans it's an amazing recipe. I gave sometimes replaced the almond milk with cocinut milk and put coconat flakes inside, amazing! The only thing is I find it too sweet if I put all the sugar in, so I cut it down to 200 g. And once I put whipped double cream with cherries in between layers to look better and to be more summary.
I highly recommend it to everyone.
Happy baking! X - 21 Jun 2015