CHOCOLATE COCONUT AND NUTELLA CAKE, without butter, easy and quick, perfect for a snack, great also for breakfast, moist, soft, and delicious.
A perfect treat for the whole family, it is made quickly and is super delicious, the chocolate coconut and nutella cake was liked by everyone, especially the little one at home.
The recipe to prepare this delicious chocolate coconut and nutella cake is very simple, it is without butter and yeast, an oil-based dough but you can always use melted butter if you prefer.
Sometimes you want to make something simple for breakfast but don’t have much time, this dessert is quite quick, you just need to melt the chocolate first but it takes a few minutes and then you mix everything.
It is not a tall cake, on one hand, it’s better this way because it’s so good you might eat it all, you can also dip it in milk, help!
I used double zero flour but almond flour or rice flour is also okay, so it will also be perfect for those intolerant to gluten.
Follow me in the kitchen today there is chocolate coconut and nutella cake!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/8 cup sugar
- 3/4 cup all-purpose flour
- 2 3/4 tbsp sunflower oil
- 2 tbsp unsweetened cocoa powder
- 5 1/4 oz 55% dark chocolate
- 1 1/3 tbsp coconut milk
- 1/4 cup shredded coconut
- 2/3 cup Nutella®
Preparation
Melt the chocolate in a bain-marie with coconut or cow’s milk.
Whisk the eggs with the sugar until fluffy, then gradually add the flour and cocoa alternating with the oil and melted chocolate.
Mix well, trying not to deflate the mixture too much.
Butter and flour a 20 cm mold, pour the mixture and bake in a preheated oven at 356°F (180°C) with a fan.
Bake for 25-30 minutes, do a toothpick test before removing from the oven.
Let it cool, sprinkle with shredded coconut, cut in half, and fill with Nutella.
Bon appétit
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