If you've been looking for a way to get coconut oil into your kitchen, these recipes are it -- … Thank you, I’m very happy to hear that you enjoy my blog! This chocolate coconut cake is a moist, flavorful cake that has a hint of coconut to brighten up the rich chocolate flavor. So, if one wants to make this cake with eggs since I don’t happen to have vinegar in the house, how many eggs would I use?? I would have topped it with piles of whipped cream as well! This chocolatey cake is everything you want in a perfect cake. Sweet. Oh my WORD that cake looks so fudgy and decadent and perfect! semisweet or bittersweet chocolate. Preheat oven to 325°F. I haven’t had much success with making one big cake as opposed to layers. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Cake can be kept in the refrigerator in an airtight container for up to 5 days. The batter is already dark from the cocoa powder so be sure to use a toothpick to check for doneness. I live in a warm climate. To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. I used Agave instead of Maple syrup since I was almost out. Your email address will not be published. I made this cake for my sister’s birthday and it turned out beautifully! coconut oil, chocolate glaze, apple cider vinegar, chocolate cake and 25 more Vegan Chocolate Cake Heinstirred cocoa, pistachios, salt, cider vinegar, icing, plain flour, sugar and 12 more It looks fantastic! Maybe that is the problem. Add the flour. So rich and decadent. I don’t have experience baking without sugar so unfortunately I can’t recommend anything. Grease and line two 20cm/8in sandwich tins. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. But that was in the days of Duncan Hines and Betty Crocker when mixes somehow began taking the place of homemade cakes. With your mixer on low speed beat in the coconut oil, vinegar, vanilla, and water until smooth. 1 Tsp Vanilla Extract. Once melted and combined, pour the ganache over the cake and refrigerate for at least 1 hour until set. And the ingredients are staples in most kitchens. I bet the coconut oil just took it straight over the top. Chocolate Coconut Cake. It wasn’t even a bit crumbly, and just what we were looking for. I didn’t have the coffee but sprinkled some Enjoy Life’s chocolate chips in and on top. In case you haven’t noticed, I’m a huge coconut fan. Scrape your batter into a pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. =) I wanted others who may have allergies or want to make a cake for someone who does that it is possible to make this gluten-free/dairy-free. 3 Tbsp Cacao Powder. These are two of my personal favorite foods, so I wanted to combine them into one decadent, … It’s ok if the eggs have made some of the coconut oil hard. Thank you for this recipe. I can imagine it would work really well with a cake recipe. 1 Tbsp Coconut Oil. It’s beautiful. I tried your recipe for my husband’s b’day and it came out very well… thanku for the recipe . and even rice, but this chocolate coconut cake is my favorite. This recipe is really amazing! Combine the wet into the dry, folding the batter with a rubber spatula until just combined. Refrigerate can of coconut milk, 8 hours or overnight. 20oz coconut oil 1 lb bag powdered sugar 1 cup dark cocoa powder About 4 Tb rice milk (Or any milk) Combine oil, sugar, cocoa in stand mixer. You can also substitute olive oil or any other oil in the cake instead of the coconut oil, if you like. Add coconut cream, oil, and vanilla extract, and whisk until combined. I am planning to try. I also made it dairy-free by using coconut cream instead of heavy dairy cream and used confectioner’s sugar with vanilla extract. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, so you find the joy of cooking! Hubby doesn’t like icing so I skipped the ganache but it’s still delicious without it. Adjust the flour used for your needs. May I please have breakfast at your house? 4 Tbsp Vegan Chocolate Chips. You’re welcome! coat sides of cake with chocolate fudge (wet the blade of your spatula while smoothing it will help). Whisk flour, cocoa powder, salt, and baking … What can I use instead of coconut cream which is not available in my country ?? Allow cake to cool completely on a wire rack. I did and it was a disaster! I’m glad you enjoyed the cake Sharon, it is pretty darn good! Beat the coconut cream using an electric mixer with the chilled beaters on medium speed for a few minutes then turn to high speed. This recipe looks amazing! The cupcakes were divine and the recipe was perfect and easy. Thank you for sharing this wonderful recipe Chef Dennis! Replace the butter with 1 teaspoon coconut oil. It’s one of the first cakes I teach my students since its so easy and so good! ¼ Cup Almond Milk. 1 Tbsp Maple Syrup. A no fail chocolate cake. Once done, let the cake cool completely before topping it with a rich chocolate ganache made with even more coconut cream. Absolutely irresistible ganache !!! Both are made from scratch, and I show you how to make it in a step-by-step tutorial with lots of pictures and a video. One of my great childhood memories will always be chocolate cake for breakfast…sigh. Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Just 1 bowl and simple methods required for this perfectly tender, moist, delectable chocolate cake that’s perfect for special occasions and beyond. This looks amazing. thank you for your friendship on Google plus. While stirring the egg mixture, slowly pour in the melted chocolate mixture. Cut it in half after cooling to put the frosting in and it is like brown play dough apart from the outer half inch, So easy to cook and tastes great!!! In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt. Just wanted to clarify since it said that for the fudge part but not the cake. My family loved this recipe and I think you will too! Hi Dennis, this cake looks gorgeous! let me know how it turns out. Please suggest me an alternate for maple syrup and shall i use ordinary coconut oil. Dennis. While coconut is an ingredient used twice in this chocolate coconut cake recipe, the flavor is subtle and is used to enhance the chocolate rather than overpower it. Yum I can hardly wait! Whisk together the batter until combined. https://nadiashealthykitchen.com/homemade-coconut-oil-chocolate Allow to cool completely before frosting. I stumbled upon this recipe because I wanted to make a chocolate cake using coconut oil because I was out of butter. A fabulous chocolate cake! ¼ Cup Almond Milk. Add the flour. Everyone at home thought it was going to be a failure, and they were absolutely amazed at how it turned out! I’m sorry but for this specific recipe, I don’t think leaving out the vinegar will give you the desired results and I don’t know what the equivalent of eggs for vinegar would be. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! I’ll take it with whipped cream, please! I was specifically looking for a good chocolate cake made with coconut oil for my daughter’s birthday tomorrow and found yours..but have everything sans vinegar. You probably can but keep in mind that it will change the texture and flavor of the cake. With my quest to eat healthier, I’ve been changing my dietary intake whenever possible, using Greek yogurt instead of heavy cream and sour cream, and using coconut oil instead of other oils. :) … I use coconut two (with an optional third) ways in the cake. Pur délice! regular coconut oil should be no problem, and you can use honey in place of the maple syrup, or any liquid sweetener that you like, Let me know how it turns out! My holiday baking list is steadily growing. I thought this looked very cute out of the pan with a thick layer of cream cheese frosting on top. mix all ingredients in the bowl of your mixer and whip until well blended. This looks incredible. Filed Under: Cakes, Dessert Recipes, Recipes. Now, back to my chocolate coconut cake. I made it gluten-free too using Cara’s All Purpose Gluten-Free flour blend (forkandbeans.com) and 1 & 1/2 tsps xanthan gum as a gluten replacer/binder. Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Thanks for letting me know how well it turned out! This is a Coconut Oil Chocolate Cake and to be honest you can’t taste coconut at all in it. to make the coconut frosting: In a large mixing bowl with a stand or handheld mixer fitted with a whisk attachment, beat butter until creamy, about 1-2 minutes. https://www.goldenbarrel.com/recipe/flourless-chocolate-cake-coconut-oil Glad to see there is a renewed interest in its uses and benefits. A couple of these chocolates with espresso are my favorite way of finishing a good meal. Hi, does it make a difference if the cake is cooked in one tin or does it have to be split in 2 tins? https://www.tasteofhome.com/recipes/best-coconut-chocolate-cake This moist and flavorful chocolate coconut cake is simple to make and has a hint of coconut to enhance the rich chocolate flavor. This site uses Akismet to reduce spam. I couldn’t control myself from sampling, I was hoping there would be enough left to frost the cake ! If you saw my “Let’s Chill” post from Labor Day, this is the cake with a slice missing that was sitting in the cake carrier with ice packs taped to it. I’m happy to hear that Kristen, it is a chocolate wonder. Made it today for the first time especially for my vegan son, but the whole family loved it. I even used one cup of whole wheat flour (hard white). Whisk coconut … Great tasting cake. If you’re not into whipped coconut cream you can always dust the cake with powdered sugar. https://www.keyingredient.com/.../2342715032/coconut-flour-chocolate-cake Shredded sweetened coconut is added to the cake batter to give plenty of coconut flavor to he cake. It’s wonderfull recipe. Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Use your favorite frosting to frost the cake. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark … ½ Lemon, Juiced. A few drops of coconut extract are added as well, but if you do not have coconut extract, pure vanilla extract will … It was a wonderful thing! Can I make it without the vinegar without destroying it? Pour the mixture into the two 9″ prepared pans, coated with pan spray. Microwave on medium (50 percent power), stirring once or twice, until melted, about 30 seconds. It is a wonderful cake, its also the first one I teach my students. https://www.melaniecooks.com/coconut-flour-chocolate-mug-cake/14080 You’ll start by sifting together your dry ingredients in one bowl and whisking the wet in another (this is where I swap half of the vegetable oil for coconut oil). Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. I really just must try this! Stir to combine. Can I just use canola instead or maybe butter? First, start by taking a dab of coconut oil or olive oil and coating the inside of a microwave-safe mug. While the chocolate chips and coconut oil are standing, in a small mixing bowl add the egg, egg yolk, sugar and salt. Dennis this sounds amazing!! I grew up in a country that used coconut oil in everything. Replace the egg with 1 VeganEgg. The Mom Chef ~ Taking on Magazines One Recipe at a Time says. I love that there’s no butter!!! Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. Scoop out the coconut cream solids into a cold mixing bowl. Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely. … Im not a vegetarian so normally I wouldn’t have even thought to try this recipe, but I guess it was my lucky day because this cake is “to die for” good!! Amazingly dark, rich and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts. And I’m glad you shared one with coconut oil. =D Smelled like brownies throughout my house! Make sure it’s well mixed but be careful not to overmix. Mine is not extra virgin .. Beat until stiff peaks form, about 7 to 8 minutes. C0mbine your coconut flour, baking soda, and salt together in a small bowl and set aside. Thanks Katherine, It’s been a pleasure getting to know you, and I hope to see you in our community when you have time. Preheat oven to 350°F/180°. It was a simple recipe using oil, and vinegar instead of eggs and butter….who knew? The coconut oil, did make the cake a little more firm when chilled. It’s light and fluffy and is perfect for when you’re craving cake. I can’t believe it’s vegan! Thanks for the feedback, I’m happy to hear that you’ve been enjoying the recipe! Add milk in tablespoon increments until frosting is fluffy and lighter. I’ve made this cake twice now and both times if was perfect! 20oz coconut oil 1 lb bag powdered sugar 1 cup dark cocoa powder About 4 Tb rice milk (Or any milk) Combine oil, sugar, cocoa in stand mixer. . This cake is a very simple, two-bowl recipe. Stir to combine the melted coconut oil and chocolate chips. It reminds me of lamingtons and chocolate cake put together. ½ Lemon, Juiced. This dessert wins the day, any day! « Holiday Dessert Round-up for your Holiday Table. Certainly. I would make the changes that you usually do to regular recipes. He loves chocolate. VEGAN VERSION: Replace the cow cream with 1 tablespoon coconut milk or coconut cream. This cake is a very simple, two-bowl recipe. Pour ganache evenly over the cake. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days. I love to top this cake with a simple chocolate ganache, which, after refrigeration, becomes fudgy providing the perfect complement to the light and airy cake. Sounds like you made some delicious adjustments to the cake Carla! thank you! ¼ Cup Unsweetened Applesauce. 1 Tbsp Coconut Oil. Do you think it would stack well? I am thinking I could make it with coconut milk whip cream on top and that would be wonderful too One of my friends made some for me the other day by whipping the coconut cream from the top of the can with confectioners’ sugar. Topped it with whipped coconut cream so it was entirely vegan and perfect. This in no way effected the taste of the cake and no one except for me noticed it. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Found you on Pinterest… This cake sounds delish! 3 Tbsp Cacao Powder. Everyone LOVES it! Kudos! This is my go to chocolate cake recipe! Is the coconut cream sweetened or unsweetened? Allrecipes has more than 670 trusted coconut oil recipes complete with ratings, reviews and cooking tips. Here’s hoping for more sleep, and more chocolate cake breakfasts! Preparation. Great cake, Chef. Cooked it for an hour before the skewer came out dry. You can use canola oil, or olive oil in the cake, and I would use butter in the fudge. ¼ Cup 1:1 Gluten Free Flour. Line two 8-inch cake pans with parchment paper. 1 Tbsp Brown Sugar. Add coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Cool for 15 to 20 minutes before removing the cakes from the cocoa powder, vinegar! And to be vegan, gluten-free, oil-free, grain-free, and chopped walnuts until smooth one recipe a. 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