chocolate-coconut-cake-landscape-with-hands

Chocolate Coconut Cake

Makes 6-10 servings

 

A good chocolate cake is a must for even the most occasional baker. It is a classic comfort cake and in my pursuit for a go-to version, I conducted more than your fair share of chocolate cake trials.

During one of these trials I realised I had run out of eggs. After some online searches I stumbled across a replacement: baking soda and vinegar. Vinegar in a cake? This intrigued me and the mention of these two ingredients brought me right back to my childhood when I’d requested a test tube kit to conduct basic science experiments at home. One of these experiments included mixing a generous amount of baking soda and vinegar together causing the test tube stopper to explode out of its tube like a canon. It narrowly missed a light fitting. Thankfully after reading various raving reviews about this combination, I felt confident that my lack of eggs had become a blessing in disguise and not a small bomb in the making. The combination of those two ingredients is the chocolate coconut cake recipe below which yields a moist but fudgy and flavourful, rich chocolate cake with the added hint of coconut.

I’ve also included a little recipe for icing using yoghurt but it is certainly not essential. If so, the actual cake itself is both egg free and dairy free.

Let me know if you try this and your thoughts! Enjoy.

JC x

 

Cake

1.5 cups cake flour

1/4 cup caster sugar

3/4 cup firm packed brown sugar or coconut sugar

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt (I use this one)

Coconut milk made with 60g coconut powder + 240 ml water

1/2 cup coconut oil

1 tsp vanilla extract

2 tsp apple cider vinegar

 

Icing (Optional)

1/4 cup plain Greek yoghurt

1/4 cup cocoa powder

1/4 cup brown sugar

1/4 tsp vanilla extract

2 tsp coconut flour

1 tbsp coconut flower syrup

1 tbsp maple syrup

pinch of smoked salt

25 raspberries (mine were frozen because they are imported!)

 

chocolate-coconut-cake-recipe-portrait

 

Cake

Preheat your oven to 180 degrees

Grease a 23 cm round cake tin

Sieve the cocoa and flour together into a bowl, then add in all the dry ingredients (bar the coconut powder)

Pre-mix the coconut powder and water mixed together in a separate bowl, then add the mixture into the flour mix, along with the oil, vinegar and vanilla extract

Mix the ingredients together and pour into the greased tin

Bake for 25 minutes and allow to cool

 

Icing

Mix the yoghurt and cocoa together using an electric beater/mixer

When the mixture is smooth, add the remaining liquids and once thoroughly mixed set aside

Once the cake has cooled down, pour the frosting mixture onto the cake and use an icing knife or spatula to spread and smooth the frosting all over the top and sides of the cake

Dot the cake with the raspberries as per the images,  just to add some colour and a little tanginess but not essential!

Cut, serve and devour (the cake)!