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Chocolate & Coconut
Birthday Cake


16-20 servings


preparation: 30 min

baking: 25-30 min

waiting time: 3 hrs



For the cake

  • 240 gr plant based milk (1 cup - I used soy)

  • 1 tbsp vinegar (white or apple cider)

  • 300 gr all purpose flour (2 cups)

  • 210 gr coconut sugar (1 +3/4 cups)

  • 40 gr cocoa powder

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • 110 gr sunflower oil (1/2 cup)

  • 200 gr apple puree (2/3 cup)

  • 1 tbsp vanilla extract

  • 1 cup boiling water

For the coconut whipped cream

  • 3 cans of coconut milk (put them in the fridge from the night before)

  • 6 tbsp maple syrup

  • 3-4 drops of vanilla extract


For the cake

  • Preheat oven to 180°C

  • Mix the milk with the vinegar and set aside to curdle

  • In a bowl add the flour, the coconut sugar, the cocoa powder, the baking powder and the baking soda. If you can, sift everything through a sieve. Mix well

  • Add the oil, the apple sauce, the vanilla extract and the milk/vinegar mixture

  • Whisk until smooth

  • Pour the boiling water and continue stirring until combined

  • Divide into three 20 cm pans

  • Bake for 25-30 minutes

  • Leave to cool completely before removing from the pan

For the coconut whipped cream

  • Put all the ingredients in a mixer. Use only the solid part of the coconut milk

  • Whisk on high speed until fluffy and firm

  • Leave the whipped cream in the fridge for a couple of hours

To assemble the cake

  • To start make sure that the cakes are completely cooled and the whipped cream chilled and firm

  • Put a spoonful of cream at the center of the plate. This will help the cake stay in place while you “build” it

  • Place the first cake and cover with whipped cream

  • Place the second cake on top gently and repeat

  • Top with the third cake and put in the fridge to set for about an hour

  • Frost the entire cake with the remaining cream

  • Leave it in the fridge overnight and serve the next day

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