A chocolate cake never disappoints and this vegan chocolate and coconut cake was a nice surprise!
As I have told you around here before, I love to invent and I am always making new and different recipes.
Last weekend, I came up with this… Trying to bake a vegan cake.
There are lots of people who make them, and I’ve seen lots of pictures of wonderful-looking vegan cakes, but I’ve always been confused by the fact that they look so good without eggs…
But it works. It really works!
They get really tall and fluffy, go figure.
I didn’t get this recipe from anywhere. I took my kitchen robot and invented it with what I had at home.
The initial idea was to make a carrot cake, but when I looked in the fridge, there weren’t even carrots for a salad! ahah
But that didn’t stop me from working out a recipe that turned out better than expected!
Who knew that a vegan chocolate and coconut cake made by a beginner would turn out well the first time?
This is what cooking is all about. Roll up your sleeves and try new, different, never-before-made things and let it flow.
There are days when we are inspired and things go well. ahah and on the days they don’t, that’s ok… they serve as a learning experience!
I’ve been meaning to make a vegan cake for ages just to try it out, and the day came when took the risk.
I just want to leave a note. For those who have been following me for a while, you’ve already heard this, but for those who are new around here, it’s always worth mentioning:
I love cooking, making good food, making sweets, and everything I do in my blog is actually for eating at home.
I try to make everything healthy, with less processed and natural ingredients, whenever possible.
I don’t make anything just for the photos, because I believe food should not be wasted…
But I want to tell you that even though this is a vegan cake and “Vegan Coconut and Chocolate Cake” sounds super fancy and even healthy, it’s still a cake.
Sugars will always be sugars, no matter how bad they are, and flours will always be flours.
Can it be eaten? Yes! Without guilt? Of course! But in moderation.
That is the basis for any kind of diet: balance. It is without a doubt my biggest secret.
That said, try and delight in this vegan chocolate cake and let me know what you think!
How do you make this Vegan Coconut and Chocolate Cake?
Actually, there is no big secret to baking a vegan cake.
The basis is exactly the same as for a normal cake, for those that take eggs, there’s nothing to know.
You just need to know how to make the flax eggs, which is the mixture that will replace the real eggs in normal cakes.
And of course, sifting the flour always helps.
A pinch of instant coffee gives a boost in flavor and baking powder for the cake to rise.
For the Chocolate Vegan Cake you’ll need:
- Flax eggs, made with a mixture of ground flaxseed and warm water
- Coconut oil
- Vinegar – reacts with the baking powder and makes the cake rise
- Vanilla essence
- Plant-based drink, that you can replace with water, but if you choose a plant-based drink it will give more intensity and flavor to the cake
- Baking powder
- Brown sugar
- Buckwheat flour, sifted because it always helps to make the cakes lighter and fluffier
- Cornstarch to make the cake softer and help it rise
- Raw cocoa powder
- Shredded coconut
For the sauce you’ll need:
- 1 bar chocolate
- 1/2 package of coconut oil
Let’s check the step-by-step?
Vegan Coconut and Chocolate Cake
For the flax eggs
- 30 gr ground flaxseed
- 120 ml lukewarm water
For the cake
For the sauce
- ½ package coconut milk
- 1 bar vegan dark chocolate
For the flax eggs
- Place the flaxseed in a bowl. If it is not ground, grind it using a kitchen robot or a food processor.
- Add lukewarm water and mix well, without stopping.
- As soon as it thickens, your flax eggs are ready. Set it aside.
For the Cake
- Start by preheating your oven to 170º, on fan power.
- In a kitchen robot or a blender, place the oatmeal drink.
- Add the flax eggs, coconut oil, and vanilla essence, and mix them well.
- Add the vinegar and fold it gently.
- Add the brown sugar and stir it.
- Sift the flour, the cornstarch, and the raw cocoa powder.
- Stir it but without exaggerating.
- Mix the shredded coconut.
- In a previously greased baking pan, pour the cake batter and bake in the oven for about 30 min or until a toothpick comes out dry.
- Remove from oven and let cool.
For the Sauce
- In a saucepan, place the chocolate bar broken into pieces over medium/low heat.
- Add the coconut milk and let it boil, stirring constantly.
- Be careful that the sauce doesn't burn.