Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake


16-20 servings

preparation: 30 min
baking: 25-30 min
waiting time: 3 hrs
Ingredients
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
Method
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