Ethical Best Buy  |  Shop  |  

Vegan Chocolate Cake from 'Coconut Oil Recipes for Real Life'

 

Preparation Time
15 - 20 minutes

Cooking Time
40 minutes

Serves
10

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE CAKE:
  • 100g Lucy Bee Coconut Oil, melted, plus extra for greasing
  • 200g gluten free plain flour
  • 100g Lucy Bee Coconut Sugar
  • 85g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 1 tsp. gluten free baking powder
  • 2 tsp. bicarbonate of soda
  • 2 bananas
  • 1 apple, peeled and cored
  • 1 tsp. vanilla extract
  • 200g coconut yoghurt, or vegan yoghurt of your choice
  • 220ml hot water from the kettle
  • FOR THE FILLING AND TOPPING:
  • 320ml coconut cream (the thick part, not the water) refrigerated
  • ½ tsp. vanilla extract
  • 1 tbsp. icing sugar, plus extra for dusting
  • 200g mixed berries of your choice to decorate

Method

  1. Preheat the oven to 150C, 300F, gas mark 2. Grease and line two 20cm cake tins.
  2. FOR THE CAKE:
  3. Combine the dry ingredients in a mixing bowl.
  4. In a food processor, purée the bananas and apple together until smooth then transfer to a second bowl.
  5. Add the melted Lucy Bee Coconut Oil, vanilla extract and yoghurt to the purée. Mix together, then add to the dry ingredients and mix until well combined.
  6. Slowly add the hot water, while stirring the mixture. Once combined, pour into the prepared tins and bake for 40 minutes, until a skewer inserted into the middle of one comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
  7. FOR THE FILLING AND TOPPING:
  8. Put the coconut cream into a bowl with the vanilla extract and icing sugar and, using an electric hand-held mixer, whip until combined.
  9. Store in the fridge until the cake is completely cool.
  10. Smooth half the coconut cream over one cake, top with half the berries and place the second cake on top. Spread the remaining coconut cream on top and add the remaining berries. Finally, sift a light dusting of icing sugar over the top and serve.
  11. NOTE: this recipe is from our second cookbook 'Coconut Oil Recipes for Real Life' where you can find more like this.

You may also like

Share this recipe