Chocolate Celebration Cake with Whipped Coconut Frosting
Rich, decadent, moist, sweet, gluten-free and vegan, this gorgeous cake takes a bit of forethought, as you'll need to remember to put some coconut cream tins in the fridge the night before, but once you're ready to bake, it all comes together lightning fast. I find most vegan cakes can be quite dry, but this one is lovely and moist and almost fudge-like. Just the way I like it!
The chocolate coconut frosting really makes this cake something special. It not only means the cake doesn't dry out on day two but it gives it such a decadent creamy taste! If you haven't tried coconut cream frosting, you're in for a treat! I used coconut sugar in this recipe (which I don't often do ~ I try to sweeten my desserts with whole food ingredients) but it really does give the cake a gorgeous sweet taste. Also, make sure you use a MILD tasting olive oil, you don't want your cake tasting of olives at the end! If you don't have a stand mixer like this, no worries, just use a bowl
! I just love how fast and fuss-free my KitchenAid makes things! PLEASE remember to cool your cake completely before icing or it will literally slide straight off! You can then top with any berries you like. Fresh is great, but if all you have are frozen, simply defrost and mash a bit with a fork before drizzling over the top and eating immediately.
The cake is best served the same day, or the next day. If you want to add some height to your cake, go ahead and double the mixture and pile more cake layers on top! I dare you!
Rich, decadent, moist, sweet, gluten-free and vegan, if you didn't think all those words could go together in one sentence, think again!
Cake
1 + 1/2 cups gluten free flour
1 cup coconut sugar
1/2 cup raw cocoa powder
1 tsp baking soda
1/2 tsp baking powder
2 Tbsp ground flaxseeds (made into flax eggs with 5 Tbsp of water)
1 cup plant based milk (I used soy, but coconut, oat or rice would work)
1/2 cup extra light olive oil (you want to pick an olive oil that won't have an after taste. Alternatively you can melt some coconut oil if you don't mind the coconut taste)
1 Tbsp apple cider vinegar
Frosting
2 tins coconut milk
2 Tbsp maple syrup
2 Tbsp cacao powder
Topping
1 punnet fresh berries of choice
Directions:
Place 2 tins of coconut cream in the fridge THE NIGHT BEFORE!
The next day, preheat the oven to 180°C and line a 20cm cake tin with baking paper.
Make flax egg in a small bowl by adding flax meal to 5 Tbsp of water and set aside.
Into the base of a stand mixer (or a bowl), place flour, sugar, cacao, baking powder, and soda then mix until combined.
Add milk, oil, flax egg and vinegar and mix again until combined.
Pour into prepared cake tin and place in the oven for 30 minutes. Check with a skewer at 30 minutes to ensure it's cooked in the middle.
Remove from the oven and let cool completely. When cake is cool, make your frosting.
The coconut cream will have separated overnight. Open cans and spoon the hard creamy coconut from the liquid component into a stand mixer or bowl.
Add maple syrup and cacao powder and set to whisk (or use an electric beater) until whipped and combined.
Slice your cooled cake in half and spread half the mixture on the bottom layer, place the top of cake back on top gently and spread the remaining icing on the top.
Decorate with fresh berries and serve!
