From Sugar Et Al
An eggless chocolate and coconut cake that can be easily made vegan and dairy- free by swapping with vegan chocolate. Easy to make and delicious.
An eggless chocolate and coconut cake that can be easily made vegan and dairy- free by swapping with vegan chocolate. Easy to make and delicious.
Yield
8 inch
Ingredients
- 150 g dark chocolate, roughly chopped
- 2 and 1/2 cups unsweetened coconut milk
- 1 tsp vanilla extract
- 1 cup brown sugar
- 2 and 1/4 cups self-raising flour
- 1/4 cup fine desiccated coconut
- 2 tsp baking powder
- 1 tbsp cocoa powder
For the ganache frosting
- 100 g dark chocolate
- 1/4 cup coconut milk
Directions
- Preheat oven to 200 degrees C. Grease the base and sides of an 8-inch baking pan and line the base with baking paper.
- In a medium saucepan over low heat melt the chocolate with coconut milk and vanilla extract. Continue to stir until smooth. Remove from heat and leave aside. When the mixture cools slightly (just warm to touch) add the sugar and mix.
- In a separate bowl, mix together flour, coconut, baking powder and cocoa powder. Add the dry ingredients to the saucepan and mix well until batter is smooth.
- Pour into prepared pan. Bake for 40-50 mins or until a skewer inserted in the middle comes out clean. Remove from the oven. Lightly loosened the edges with a blunt knife, then turn onto a wire rack to cool completely.
- Once cooled, drizzle with chocolate ganache. Top with fresh raspberries. Add an extra drizzle of icing sugar.
- To make the ganache, in a microwaveable cup or bowl, place the chocolate and coconut milk and cook in short bursts until the chocolate starts to melt. Stir until smooth.
