Chocolate Cake With Coconut Topping (Vegan)

May 11, 2023May 11, 20230 2
Decadent Chocolate Cake with a Vegan twist and Coconut Topping
in Dessert

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups all-purpose flour , sift
2/3 cup unsweetened cocoa powder , sift
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon guar gum ( optional ) or 1 teaspoon xanthan gum ( optional )
1 cup raw sugar or 1 cup brown sugar
1 teaspoon liquid stevia ( or 1 more cup of sugar )
1 1/2 cups soymilk
2 teaspoons vanilla
2 teaspoons instant coffee powder
2 tablespoons boiling water
3 tablespoons oil
1 1/2 tablespoons white vinegar
1 3/4 cups desiccated coconut
1 3/4 cups raw sugar
1 1/2 cups soymilk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 -2 teaspoon finely grated lemon rind ( optional )
2 ounces almonds , finely chopped

Nutrision Information

Servings Per Recipe
12
Calories
430
Sugar
26g
Fat
16g
Looking for a vegan-friendly chocolate cake recipe? Look no further than this decadent chocolate cake with coconut topping! This cake is perfect for those looking for a sweet and satisfying dessert option that is also free of animal products. The combination of rich chocolate cake and a sweet coconut topping is sure to impress your friends and family. Additionally, the use of stevia and fewer refined sugars makes it a slightly healthier dessert option. Serve with a dollop of whipped coconut cream for an extra special treat.

Instructions

1.Preheat the oven to 350°F (180°C) and grease a cake tin with oil.
2.In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and guar gum (or xanthan gum).
3.In a separate bowl, mix together the raw sugar, liquid stevia or extra sugar, soymilk, vanilla, instant coffee, boiling water, oil, and white vinegar.
4.Combine the wet and dry ingredients until well combined and free of lumps.
5.Pour the batter into the greased cake tin and bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
6.While the cake is baking, prepare the coconut topping. In a large saucepan, combine the desiccated coconut, raw sugar, soymilk, ground cinnamon, vanilla, lemon rind (if using), and finely chopped almonds. Cook on low heat, stirring frequently, until the mixture becomes thick and sticky, about 15-20 minutes.
7.Once the cake is done, allow it to cool completely in the tin. Once cooled, spread the coconut topping over the cake as desired and serve.

PROS

This vegan chocolate cake is free of dairy, eggs, and animal products, making it suitable for those following a vegan lifestyle.
The addition of coconut topping adds a unique flavor and texture to the cake, making it a crowd-pleaser.
The use of stevia reduces the overall amount of sugar used, making it a slightly healthier dessert option.

CONS

This cake is still a dessert, meaning it should be enjoyed in moderation as part of a balanced diet.
The use of sugar and oil in the cake adds to its calorie content.
The cake also requires a longer cooking time than some other recipes.

HEALTH & BENEFITS

Although this cake is not particularly healthy, it does offer some health benefits in the form of antioxidants found in cocoa powder. Additionally, the use of antioxidant-rich almonds in the topping provides a boost of nutrients. Choosing to reduce the amount of sugar and use stevia instead can also be beneficial for those watching their sugar intake.

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