Indulge in Decadence Without Compromise
Discover a dessert that resonates with the richness of flavors and a commitment to conscious living. This Vegan Coconut Cake With Chocolate offers an indulgent experience, seamlessly blending the tropical allure of coconut with the irresistible charm of creamy chocolate.
Imagine slicing into a cake where each bite is a symphony of textures and tastes. The moist coconut layers are luxuriously soft and flecked with real coconut shavings, allowing you to savor the essence of the tropics. These layers are interspersed with generous swirls of velvety vegan chocolate ganache, crafted to melt slowly on the palate, leaving a lingering cocoa warmth.
Vegan Coconut Cake With Chocolate
Ingredients
- 1 ½ cups (210g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup (65g) cocoa powder, sifted
- 1 ⅔ cups (400 ml) full-fat coconut milk
- ½ cup (120 ml) vegetable oil
- 1 cup (200g) sugar
- ½ teaspoon vanilla
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 4 oz. (125g) dairy-free dark or bittersweet chocolate chips or bars
- ½ cup (120 ml) full-fat coconut milk
Instructions
- Preheat oven to 350°F/180°. Grease an 8×8-inch square pan or 9-inch round pan. Set aside.
- To make the cake: In a large bowl, mix together the flour, baking powder, salt, and cocoa powder. In a separate bowl, whisk together the coconut milk, vegetable oil, sugar, vanilla, vinegar, and baking soda. Add the wet ingredients to the dry ingredients and mix until just combined.
- Scrape batter into prepared pan. Bake cake for 25-30 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry. Allow cake to cool completely on a wire rack in the pan.
- To make the vegan ganache: Place chocolate and coconut milk in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.
- Allow the ganache to cool slightly and pour over completely cooled cake. Refrigerate until set.
- Cake can be kept in the refrigerator in an airtight container for up to 5 days. Serve at room temperature for the best texture.
