Vegan Coconut and Chocolate Cake
Discover how to prepare a delicious vegan coconut and chocolate cake, soft and tasty, perfect for any occasion. A 100% plant-based dessert, without eggs and dairy, with a soft and moist cocoa batter that encloses a creamy coconut filling. The dark chocolate glaze and the sprinkle of coconut make this cake irresistible and scenic. An easy and wholesome recipe, ideal for those following a vegan diet or simply wanting to enjoy a light and flavorful dessert. Perfect as a birthday cake, for a party, or to serve at the end of a meal with friends and family.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegan Coconut and Chocolate Cake:
- 7 oz flour
- 3 tbsp unsweetened cocoa powder
- 3/4 cup sugar
- 1/3 cup potato starch
- Half packet baking powder
- 1/3 cup vegetable oil
- 1 cup plant-based milk
- rum flavoring
- 1 1/4 cups plant-based milk (coconut)
- 1/2 cup sugar
- 1/2 cup grated coconut
- 1 1/2 tbsp vegetable margarine
- 2 tbsp cornstarch
- vanilla
- 3 1/2 oz dark chocolate
- 2 tbsp plant-based milk
- 2 tsp vegetable oil
Steps
For the preparation of the Vegan Coconut and Chocolate Cake watch the video HERE.
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Prepare the base:
In a bowl, put the flour, potato starch, sugar, baking powder, cocoa, and mix. Add the plant-based milk, oil,
Add the rum flavoring and combine. Pour the mixture into the mold and bake at 350°F for about 40 minutes.
Prepare the cream:
In a small pot, put the cornstarch,
Add the sugar, a bit of vanilla, the milk and mix. Heat it to thicken while stirring. Once thickened, turn off the heat and add the margarine
Finally add the coconut, mix well, and transfer it to a container. Cover with cling film and let it cool.
Once the base is baked and well cooled
cut it in half. Put the prepared cream on one piece and cover with the other piece.
Prepare the glaze:
Pour the hot plant-based milk over the chocolate and let it melt (if needed, you can microwave for a few seconds or use a double boiler).
Add the oil and mix. Glaze the cake and add some coconut. Refrigerate for a few hours.
Enjoy your meal!
Storage Tips:
🥥The vegan coconut and chocolate cake keeps at room temperature for 2 days, well covered under a cake dome.
In the fridge, it lasts up to 4-5 days, maintaining its softness. I recommend leaving it at room temperature 15 minutes before enjoying it, so the coconut cream will be creamier.
You can also freeze it in slices: wrap them individually in cling film and then place them in an airtight container. This way, they’ll keep for up to 2 months.
