Vegan Coconut and Chocolate Cake
 
Prep time
Cook time
Total time
 
A chewy, sweet chocolate and coconut cake which is egg-free, dairy-free and lactose-free.
Author:
Recipe type: Baking
Cuisine: Vegan
Serves: 12
Ingredients
  • For the Cake
  • 300g self raising flour
  • 200g white sugar
  • ¾tsp salt
  • 160g dessicated coconut
  • 360ml Full Fat Coconut Milk
  • 120ml Coconut Oil (Melted)
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • For the Icing
  • 420g Icing Sugar
  • 120g Raw Cacao Powder
  • 110g Coconut Oil (melted)
  • 60ml Coconut Milk
  • 2 tbsps Dessicated Coconut (for decorating)
Instructions
  1. Preheat the oven to 180°C
  2. Rub two 8 inch cake pans with a little coconut oil and line the bottoms with parchment paper. Set aside.
  3. Sift the flour into a mixing bowl and then add the sugar, salt and dessicated coconut. Mix together well.
  4. Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed, you do tend to find pockets of dry ingredients if you don't.
  5. Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
  6. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  7. Transfer the cakes to a cooling rack and allow to cool completely before icing.
  8. Prepare your icing by adding the icing sugar, cacao powder, coconut oil and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth.
  9. If your icing is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it’s too thin add more icing sugar.
  10. Ice your cake and decorate it with plenty of dessicated coconut.
Recipe by Mum's the Word at http://www.mumstheword.me/2019/10/01/vegan-coconut-and-chocolate-cake-recipe/