Choco-Coconut Cake


This cake has been made a few days ago, and has already been polished off .. a great success!

150 gr of allpurpose flour
120 gr of coconut flour
200 ml of peanut oil
200 ml of soy milk
150 gr of sugar
baking powder
vegan cocoa and hazelnut cream (I used the Equo Bonita Free of Mondo Libero)

Combine flour, coconut, sugar, oil and soy milk in a bowl, and start stirring energetically with a whisk (if you have the electric one, good for you :-D); after a while, add baking powder and continue stirring. Now, take a cake tin, grease it with a little margarine, sprinkle with flour and pour the mixture in. Bake in preheated oven at 180 degrees for about an hour.
Once it’s eady take it out and let it cool for about ten minutes.

Cut it in halves with a large knife (a bread knife), place a plate on it and turn upside down one of the two halves.

Spread the half with cocoa cream and close. Is excellent for breakfast. I also post a pic of the inside.


Chef: Sarè from VeganBlog

  1. ascanio 12 November 2010 at 21:00

    Chocolate and coconut is a great matching! Love it

  2. EleonoraNW3 13 November 2010 at 11:28

    Ascanio’s right, this is one of the yummiest marching 😛 I would also sprinlke the surface with coconut flakes, I like the texture. Cool!!

  3. Lisa 18 November 2010 at 11:04

    Very interesting, I’ll try it as soon as I can! 🙂

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