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Vegan chocolate cake
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Prep Time:
135 minutes
Cook Time:
55 minutes
Total Time:
190 minutes
Decadent vegan chocolate cake with intense coconut flavor, perfect for any occasion.
Ingredients:
  • 375g packet dark compound cooking chocolate, chopped (see Notes)
  • 2 x 400ml cans coconut milk
  • 4.40 gm vanilla extract
  • 375.00 gm self-raising flour
  • 8.00 gm baking powder
  • 180.00 gm brown sugar, firmly packed
  • 20.00 gm cocoa
  • 375g strawberries, hulled, halved
  • 82.50 ml coconut chips, toasted
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then generously grease a 6cm-deep, 20cm round cake pan and line the base and sides with baking paper.
  • Combine 150g of chocolate, 2½ cups of coconut milk, and vanilla in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, until mixture is smooth, about 1 minute 30 seconds.
  • In a large bowl, sift together flour, baking powder, sugar, and cocoa. Create a well in the center and pour in the chocolate mixture. Whisk until well combined, then pour the batter into the prepared pan.
  • Bake for 50 minutes until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  • In a microwave-safe bowl, combine the rest of the chocolate with the coconut milk. Microwave on HIGH, stirring every 30 seconds, until smooth (about 1 minute and 30 seconds). Let it sit for 2 hours to slightly thicken.
  • Slice the cake in half horizontally. Smother the bottom half with half of the ganache, then layer the top half. Cover the top with the rest of the ganache. Garnish with strawberries and sprinkle with coconut. Enjoy!

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