Minimum work, Simple Ingredients resulting in a decadent Chocolate cake and it's vegan too! You won't go wrong with this one!
Keyword cake, chocolate, vegan
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Anjali Johny
FOR THE CAKE-
200mlliquid from 1 can Coconut Cream(the remaining liquid after scooping out the fat)
4tbspstrong coffee(I used 1 1/2 tbsp nescafe with 3 tbsp warm water)
1 1/2tspbaking powder
For the frosting:
The fat on the top of the can of Coconut Cream(after chilling for at least 24 hours)
50gsifted icing sugar(add more if you like)
3-4tbspsifted cocoa powder
Make the cake:
Preheat your oven to 165 C, grease and line a 13×9 inch baking dish, keep aside.
Scoop out the fat from the can of the refrigerated coconut cream and keep it in the freezer. Use the remaining liquid for the cake.
In a large bowl, add all the wet ingredients and whisk them well. Sift all the dry ingredients into this same bowl and whisk until incorporated. Do not over mix, it is okay if you see a few lumps.
Pour the batter into the prepared baking dish and bake for around 18-20 minutes, until a toothpick inserted into the centre comes out clean (check after 18)
Make the frosting:
Let the frozen coconut fat sit out for some, it shouldn’t be rock solid, about 5 minutes is enough if your kitchen is around 38 C.
Whip it for 2 minutes and add the sifted icing sugar and cocoa, whip well. Add more sugar if you like your frosting sweeter. refrigerate (or freeze if you are frosting the cake the next day)
Once the cake is baked, let it cool completely, then spread the frosting on the cake and decorate with fresh fruits or sprinkles! Enjoy! I recommend you keep the cake covered and refrigerated if you live in a hot country. It should last a good 4-5 days but mine disappeared fast.
You need to use good quality coconut cream or else the fat will not separate and you need to refrigerate the can of coconut cream for at least 24 hours without shaking it.