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Vegan chocolate cake with coconut cream frosting
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Moist vegan chocolate cake with fluffy coconut frosting.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 225g (1 1/2 cups) self-raising flour
  • 300g (1 1/2 cups, firmly packed) brown sugar
  • 50g (1/2 cup) cocoa powder
  • 5.00 gm bicarbonate of soda
  • 180ml (3/4 cup) melted coconut oil, cooled
  • 60ml (1/4 cup) strong black coffee, cooled
  • 30.00 ml white wine vinegar
  • 2 tsp vanilla bean paste
  • 2 x 400g cans coconut cream, chilled for 24 hours
  • 45g (1/4 cup) icing sugar mixture
  • 1 tsp vanilla bean paste
  • Coconut flakes, toasted, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line two 20cm springform pans with baking paper, leaving some overhang for easy removal. Grease the sides of the pans.
  • In a large bowl, gently sift the flours, sugar, cocoa, bicarb, and a large pinch of salt. Create a well in the center. Pour in the combined oil, coffee, vinegar, vanilla, and 430ml (1 3/4 cups) water. Stir gently with a large metal spoon until the mixture is smooth and well combined.
  • Evenly distribute the mixture between the pans. Bake for 25 minutes or until the cakes spring back when gently touched in the center. Allow them to cool in the pans for 10 minutes, then remove the sides, bases, and baking paper. Let cool completely.
  • Start by carefully opening the chilled coconut cream cans. Scoop out the luscious thick cream from the top, leaving the liquid in the can for later use. Transfer the cream to a bowl and mix in the icing sugar and vanilla. Use electric beaters or a stick blender to whip until thick and creamy.
  • Assemble the cake by layering one cake on a serving plate, spreading it with half of the frosting, then adding the second cake layer and spreading the remaining frosting on top. Finish by sprinkling coconut over the cake.

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