Grease a 9in (23cm) non-stick spring form cake tin with dairy free butter. Line with grease-proof paper.
Into a large bowl, sieve together flour, sugar, cocoa, baking powder and bicarbonate of soda.
Into a separate bowl or jug ,mix wet ingredients: almond milk, vanilla extract and vegetable oil and add to the flour. Mix well.
Add the grated courgettes and mix until all is well combined.
Spread the mixture evenly in the cake tin.
Bake for 25-30 minutes until an inserted cake skewer comes out clean. Leave the cake to cool for 5 minutes in the tin, then carefully remove the sides of the spring form cake tin. Run a palette or rounded knife around the inside edge of the cake tin first to make sure the cake comes out neatly. Cool completely on a wire rack.
Once you are ready to ice the cake, prepare the chocolate icing.
Melt the coconut oil over a slow heat.
In a separate bowl, mix the sugar together with the cocoa powder. Then add the melted coconut oil to the cocoa mixture. Start adding the cashew cream slowly while stirring until you have a smooth icing.
You can easily prepare the cashew cream, by blending 1tbsp of previously soaked cashew nuts with 150ml water. Just blend till smooth and it’s ready. Alternatively use any other plant based milk, but use less, as their consistency is not so thick.
Ice the cake all over with the chocolate icing with a palette knife. So that 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.
You can also decorate it with your favourite berries, nuts or dessicated coconut.
Put the cake into the fridge to allow the icing to set (around 30 minutes). Bring back to room temperature 10-15 minutes before serving.
Store in the fridge.