Chocolate Cake with Coconut Topping (Vegan)
This recipe is for a vegan chocolate cake with a coconut crumble topping.
Source and licence
"Chocolate Cake with Coconut Topping (Vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chocolate_Cake_with_Coconut_Topping_(Vegan), revision 4629250), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate_Cake_with_Coconut_Topping_(Vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629250
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 200 g margarine, very soft
- 400 g white granulated sugar
- 75 g dried grated coconut
- Zest of a lemon or grated ginger
- 250 ml soy milk, cold
- 750 g flour
- 150 g soy flour
- 2 sachets (40 g) baking powder
- 6 pinches vanilla powder
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 100 g unsweetened cocoa powder
- 450 ml soy milk
- 2 glasses (500 g) cranberries or lingonberries
- 700 ml soy milk
- 2 small apples, cut into small pieces
- 200 g dark chocolate couverture
- Grated coconut
Method
- 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.