Recipe Vegan chocolate cake with coconut cream frosting : Easy, Special and Delicious

Recipe Vegan chocolate cake with coconut cream frosting : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Vegan chocolate cake with coconut cream frosting. This Recipe Vegan chocolate cake with coconut cream frosting : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vegan chocolate cake with coconut cream frosting was necessary 30m, cook 25m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Vegan chocolate cake with coconut cream frosting

This delicious vegan chocolate cake is incredibly moist and has a light coconut frosting.

Vegan chocolate cake with coconut cream frosting


13 Ingredients












  • 225g (1 1/2 cups) plain flour










  • 225g (1 1/2 cups) self-raising flour










  • 300g (1 1/2 cups, firmly packed) brown sugar










  • 50g (1/2 cup) cocoa powder










  • 2 tsp bicarbonate of soda










  • 180ml (3/4 cup) melted coconut oil, cooled










  • 60ml (1/4 cup) strong black coffee, cooled










  • 11/2 tbsp white wine vinegar










  • 2 tsp vanilla bean paste


  • Frosting










  • 2 x 400g cans coconut cream, chilled for 24 hours










  • 45g (1/4 cup) icing sugar mixture










  • 1 tsp vanilla bean paste










  • Coconut flakes, toasted, to decorate









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan forced. Release the bases of two 20cm springform pans and invert. Line each bake with baking paper, letting the sides overhang. Secure in the pan and grease the sides.







  • Step 2


    Sift the flours, sugar, cocoa, bicarb and a large pinch of salt into a large bowl and make a well in the centre. Add the combined oil, coffee, vinegar, vanilla and 430ml (1 3/4 cups) water. Use a large metal spoon to stir gently until smooth and combined.


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    Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.









  • Step 3


    Divide mixture evenly between the prepared pans. Bake for 25 minutes or until cakes are springy to a gentle touch in the centre. Cool in the pans for 10 minutes before removing the sides and bases and removing the baking paper. Set aside to cool completely.







  • Step 4


    Open the chilled cans of coconut cream and scoop the thick cream from the top, leaving the liquid part in the can (It will be about half the can. Reserve the liquid for another use.). Place the cream in a bowl and add the icing sugar and vanilla. Use electric beaters or a stick blender to blend until thick.







  • Step 5


    Place 1 cake on a serving plate and spread with half the frosting. Top with the remaining cake and spread with remaining frosting. Sprinkle with coconut.



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