Vegan Chocolate Coconut Cake

Are you a coconut and chocolate lover? Then you are sure to love this Chocolate Coconut Cake! It is a great dessert for the holidays, perfectly moist and slightly chewy from the coconut. Filled with rich chocolate flavor and topped with a lushes ganache.

Ingredients to make this Chocolate Coconut Cake:

• Coconut milk, regular unsweetened, not from a can
• Apple cider vinegar, a little acid to help the cake rise 
• Coconut oil
• Finely shredded unsweetened coconut, also known as desiccated coconut.
• Coconut sugar, I love to use it in baking because it is unrefined and has a slight caramel flavor
• All purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Vegan chocolate chips

For quantities see recipe card at the bottom

Ganache topping:

• Vegan chocolate chips 
• Vegan cream, or coconut cream
• Coconut chips and coconut whipped cream for serving

For quantities see recipe card at the bottom

Instructions:

Vegan Chocolate Coconut Cake:

Start by preheating the oven and grease a round baking pan with removable sides. 

Mix the cocnut milk with the apple cider vinegar and coconut, let sit for 10 minutes. Then add the coconut sugar and coconut oil and stir well. 

Sive in the flour, baking pover, baking soda and cocoa powder. Stir until it just comes togeter, then gently fold in the chocolate chips. Pour into the prepared baking pan and bake. Be careful not to over bake since the cake will go dry! Test it with a toothpick, when it comes out clean the cake is done!

Let the cake cool down completely before removing from the pan. 

Ganache topping:

In a mictowave safe bowl, heat the cream in the microwave until hot. Add the chocolate chips and let them sit for a minute, then stir well. If the chocolate is not melted, heat for 30 seconds more in the microwave and stir well. Let the ganache sit for about 10 minutes or longer for a thicker consistency. 

When the chocolate coconut cake is cooled to room temperature, place it on a serving platter. Top with the ganache and sprinkle with coconut chips if desired. Serve with optional coconut whipped cream. Enjoy!

For detailed instructions, see recipe card at the bottom.

Storing cake:

If you have leftover cake it will stay good for up to 4 days in room temperature. The best way to keep the cake from drying out, is to store it in an airtight container or to cover it with an upside down bowl. The easiest thing to use is a cake plastic, or glass dome topper. If you have sliced the cake I recommend placing a piece of plastic wrap directly onto the sliced side, gently press to make sure it sticks. Then cover it like above.

The unfrosted cake can also be wrapped tightly with plastic wrap or placed in a ziplock bag and frozen for longer. When ready to serve, take out the cake from the freezer and let it defrost completely before topping with the chocolate ganache.

More cake recipes to try:

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!