Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 170°C/340°F or conventional 180°C/356°F.

Prep zucchini: Wash and tail the courgette, and use a coarse-hole box grater to shred it. Place it on top of a clean tea towel or sheet of kitchen roll in a bowl until ready to use.

Mix dry ingredients: Sift the flour, cocoa powder, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.

Mix wet ingredients: In a separate bowl, whisk the vegan buttermilk, coconut sugar, oil, and vanilla.

Make the batter: Add half the dry ingredients to the wet and whisk until combined. Then switch to a rubber spatula, and gently fold in the other half of dry ingredients and grated courgette.

Bake: Add the batter to the prepared pan and bake for 50 minutes *note 6. To check for doneness, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs. If there is still wet batter on the skewer, continue to bake for another 5 minutes as needed.

Cool: Allow the cake to cool in the tin for 10 minutes, then carefully remove the pan and transfer to a wire rack to cool completely. Prep the ganache and let it cool for 30 minutes, then whisk it with an electric mixer for a light and smooth finish before swirling it on top of the cake.