International / basics / Cakes & baking
Chocolate Cake with Coconut Topping (Vegan)
This recipe is for a vegan chocolate cake with a coconut crumble topping.
Ingredients
- margarine, very soft200 g
- white granulated sugar400 g
- dried grated coconut75 g
- zest of a lemon or grated ginger, or grated ginger1
- soy milk, cold250 ml
- flour750 g
- soy flour150 g
- baking powder, 40 g total2 sachet
- vanilla powder6 pinch
- cinnamon1 tsp
- salt2 tsp
- unsweetened cocoa powder, unsweetened100 g
- soy milk450 ml
- cranberries or lingonberries, 500 g total; or lingonberries2 glass
- soy milk700 ml
- apples, small, cut into small pieces2
- dark chocolate couverture200 g
- grated coconut, grated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients.
Combine all dry ingredients, then sift loosely to aerate and remove lumps.
Preheat the oven to 200°C.
Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough.
Spread the batter in a large baking pan lined with baking paper.
Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool.
Unmold the cake from the pan, and remove the baking paper.
Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut.
Sprinkle the still soft couverture with grated coconut.
Region evidence: no stated origin (basic dish)
