vegantreats

Vegan chocolate coconut cake is perfect crowd pleasure for the afternoon tea. It is quick and easy to make. It is egg and dairy-free with an amazing chocolatey and a hint of tropical coconut flavour. It is light, fluffy and goes well with a warm cup of tea or coffee.

Ingredients

• 160g softened vegan butter
• 140g caster sugar
• Egg replacer for 3 eggs
• 175g self-raising flour
• 30g cocoa powder
• 30g desiccated coconut
• 3 tbsp milk

Method

1. Preheat the oven to 180 degree C/Fan. Line the loaf tin with baking paper.
2. Whisk the softened butter and sugar in a large mixing bowl with an electric whisk until creamy.
3. Gradually add the beaten egg into the mixture.
4. Sift the flour on a bowl; add the cocoa powder and the desiccated coconut. Mix these to combine.
5. Add the flour mixture into the mixing bowl gently using a spoon. Fold the mixture gently with the spoon and gradually use the electric whisk to mix at a low speed. Add the milk to create a soft dropping consistency.
6. Pour the mixture into the loaf tin and smoothen the surface with the back of the spoon.
7. Bake for 35-40 mins until the cake has risen and become springy. Insert a clean knife in the centre and the knife should come out clean.
8. Let the cake cool in the tin for 10 mins and then let it cool completely on a wire rack.

by @vegan.by.prash

Vegan Chocolate Coconut Cake

Print This

Serves: 2 Prep Time: 30m

Ingredients

• Ingredients
• • 160g softened vegan butter
• • 140g caster sugar
• • Egg replacer for 3 eggs
• • 175g self-raising flour
• • 30g cocoa powder
• • 30g desiccated coconut
• • 3 tbsp milk

Instructions

1. Preheat the oven to 180 degrees C/Fan. Line the loaf tin with baking paper.
2. Whisk the softened butter and sugar in a large mixing bowl with an electric whisk until creamy.
3. Gradually add the beaten egg into the mixture.
4. Sift the flour on a bowl; add the cocoa powder and the desiccated coconut. Mix these to combine.
5. Add the flour mixture into the mixing bowl gently using a spoon. Fold the mixture gently with the spoon and gradually use the electric whisk to mix at a low speed. Add the milk to create a soft dropping consistency.
6. Pour the mixture into the loaf tin and smoothen the surface with the back of the spoon.
7. Bake for 35-40 mins until the cake has risen and become springy. Insert a clean knife in the centre and the knife should come out clean.
8. Let the cake cool in the tin for 10 mins and then let it cool completely on a wire rack.

Vegan Chocolate Coconut Cake was last modified: September 25th, 2020 by PRASH