Chocolate Cake With Coconut Topping (Vegan) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A wonderful cake! It has no cholesterol and it's relatively low in fat - but still it's SO VERY TASTY!! And it's even better next day... Ingredients:
3 cups all-purpose flour, sift |
2/3 cup unsweetened cocoa powder, sift |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 teaspoon guar gum (optional) or 1 teaspoon xanthan gum (optional) |
1 cup raw sugar or 1 cup brown sugar |
1 teaspoon liquid stevia (or 1 more cup of sugar) |
1 1/2 cups soymilk |
2 teaspoons vanilla |
2 teaspoons instant coffee powder |
2 tablespoons boiling water |
3 tablespoons oil |
1 1/2 tablespoons white vinegar |
1 3/4 cups desiccated coconut |
1 3/4 cups raw sugar |
1 1/2 cups soymilk |
1/2 teaspoon ground cinnamon |
1 teaspoon vanilla |
1 -2 teaspoon finely grated lemon rind (optional) |
2 ounces almonds, finely chopped |
Directions:
1. Preheat oven to 350°F.
2. In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).
3. In another bowl combine sugar, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.
4. Add wet ingredients to dry. Mix well.
5. Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9 x13 ).
6. Bake 20-22 minutes.
7. Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.
8. Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.
9. Let cool before serving.
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