Vegan Chocolate Coconut Cake that is perfectly moist and slightly chewy from the coconut. Filled with rich chocolate flavor and topped with a lushes ganache.
- 1 ½ cup coconut milk, room temperature
- 1 tablespoon apple cider vinegar
- ⅓ cup coconut oil, melted
- 50 g (½ cup) finely shredded unsweetened coconut
- 80 g (½ cup) coconut sugar, packed
- 280 g (2 cups) all purpose flour
- 6 tbsp (40g) unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 100g (½ cup) vegan chocolate chips
- 150 g (¾ cups) vegan chocolate chips
- ½ cup (125 ml) vegan cream
- optional, coconut chips and coconut whipped cream for serving
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Start by preheating the oven to 175C (350F) Grease a round 22cm (8 ½ inches) baking pan with removable sides.
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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.
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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 for 25-35 minutes, depending on your oven. Be careful not to over bake since the cake will go dry.
Let the cake cool down completely before removing from the pan.
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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 chcoclate in 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.
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Place the cake on a serving platter and sperad the ganache and top with optional coconut chips. Serve with optional coconut whipped cream.
Enjoy!