Vegan Chocolate Coconut Cake with Rich Chocolate Glaze
Author: The Pretty Bee
Recipe type: Dessert
Serves: 8
Ingredients
- 1½ cups white spelt flour (all purpose flour works, too)
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ¾ cup water
- ⅜ cup almond milk
- extra coconut oil and cocoa powder for the loaf pan
- For the Topping:
- 1 cup of dairy free chocolate chips
- 1 teaspoon coconut oil
- ½ cup coconut flakes
Method
- Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, and dust with a little bit of cocoa powder.
- Put the dry ingredients in a bowl and whisk with a fork. Add the coconut oil, vanilla, vinegar, almond milk, and water, and mix on medium speed.
- Pour into prepared pan and bake at 350 degrees about 40-50 minutes. The top should spring back when pressed. Remove from oven and allow to cool in the pan for about an hour or so then remove by loosening the edges with a knife and inverting the pan to free the cake. Cool completely on a wire rack.
- To make the glaze: Put the chocolate chips in a microwave safe bowl. Microwave for 45 seconds, then stir. Microwave for 15 seconds at a time, stirring in between, until chocolate chips are melted and smooth. Stir in teaspoon of coconut oil.
- Pour the chocolate glaze over the completely cooled cake. Sprinkle the coconut flakes over the top.
Recipe from: http://theprettybee.com/2014/03/vegan-chocolate-coconut-cake-with-rich-chocolate-glaze.html
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