Vegan Chocolate Coconut Cake with Exotic Chocolate Fudge Frosting

Vegan Cake Chocolate Header Vegan Chocolate Coconut Cake with Exotic Chocolate Fudge Frosting
Chocolate Coconut Cake with Chocolate Fudge Frosting
I have been absolutely glued to reading The Voluptuous Vegan (great name) Cookbook as of late. I am trying to eat more veggies in more creative ways beyond roasting with olive oil and sea salt. This cookbook has yet to disappoint.

I have included here a delicious and moist chocolate cake recipe with a little tweak here and there. Next adaptation I would like to try is a gluten free version. I swear gluten is a real energy sucker for me, so I am trying to avoid it. Without further ado, here is the recipe, slightly adapted from the recipe in The Voluptuous Vegan by Myra Kornfield and George Minot

Vegan Chocolate Coconut Cake with Chocolate Fudge Frosting

1 cup whole wheat pastry flour
1 cup unbleached white flour
1 3/4 tsp baking powder
1  teaspoons baking soda
½ cup cocoa powder
1 cup coconut milk
6 tablespoons coconut oil (start with 8 solid and melt)
1 ½ cups pure maple syrup
1 ½ teaspoons apple cider vinegar
½ teaspoon vanilla extract
½ teaspoon salt
Chocolate Fudge Frosting (recipe follows)
1 cup unsweetened dried coconut (for garnish)
Fresh Berries (for serving)

Preheat the oven to 350 degrees
Oil two 9-inch cake pans (or two 8 inch pans), line the bottoms with parchment circles, and oil again. Into a medium bowl, sift the pastry flour, unbleached white flour, baking powder and baking soda.

In a small saucepan over medium heat, dissolve the cocoa powder in coconut milk, stirring continuously. When the cocoa begins to bubble, remove it from the heat and pour it into an empty bowl. Add the remaining liquid ingredients and the salt to the cocoa and whisk until they are well combined.

Pour the liquid ingredients into the dry, and whisk until the liquid is completely absorbed. Pour the batter into the pans and bake for 20-25 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out clean.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a spatula or knife and invert onto oiled wire racks. Remove the parchment circle. To prevent splitting, invert the cakes so that the tops face up. Cool completely before frosting with the Chocolate Fudge Frosting or wrap and store overnight.

Chocolate Fudge Frosting
Agar powder is sometimes hard to find, you can sub 4 tablespoons of agar flakes in this recipe.

1 ¼ cups water
1 tablespoon agar powder or 4 tablespoons agar flakes
½ cup cocoa powder
1 ½ cups pure maple syrup
1/4 teaspoon salt
2 tablespoons arrowroot powder
¼ cup soy, almond or hemp milk
2 teaspoons vanilla extract
8 ounces dark chocolate, experiment with any Exotic Chocolate Bar parfum

In a small saucepan combine the water and agar powder or agar flakes. Cook over medium heat, uncovered, stirring occasionally, until the water starts to boil. Reduce the heat and simmer for 3 minutes if using agar powder and about 10 minutes if using agar flakes. Stir the flakes frequently to make sure nothing sticks to the pot.

Add the cocoa powder, maple syrup, and salt stirring occasionally to dissolve the cocoa powder.
In a small bowl, dissolve the arrowroot in the soy milk to make a slurry. When the cocoa liquid starts to boil, add the arrowroot slurry, stirring constantly (stopping every so often only long enough to see if its bubbling), until you see bubbles starting to form. The mixture will thicken and lose its cloudy look when the liquid starts to bubble.

Turn off the heat. If you used agar flakes, pour the mixture through a fine-meshed strainer to catch any bits of undissolved agar. Add the vanilla and chocolate. Let the chocolate sit in the liquid for a couple of minutes to melt. Then, whisk until smooth. Pour into a shallow pan and refrigerate for about 45 minutes, or until hardened. Scoop the frosting into a mixer and whip until smooth. Return the frosting to the refrigerator for about 10 minutes to let the frosting firm up a bit.

Frost thw cake and sprinkle layers of large coconut flakes in between. This is so moist and delicious!!

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4 Responses to “Vegan Chocolate Coconut Cake with Exotic Chocolate Fudge Frosting”

  1. Joann says:

    This looks so delicious. I’ve cooked vegan and raw before and the tough part is keeping the food moist. I must try this recipe.

  2. whoa, thanks very much for posting this! It is gonna help me when I get Coconut Milk at the store! Very Awe Inspiring!

  3. Estelle says:

    Great post. I used to be checking constantly this weblog
    and I am inspired! Extremely useful info specially the
    last phase :) I handle such information a lot.
    I was looking for this certain information for a very lengthy time.

    Thank you and good luck.

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